By Vanessa Casabuena
Restaurant inspection reports focus on two types of violations: red and blue.
Red violations are the most serious and are most likely to cause food-borne illness. The violations must be corrected immediately or within a deadline set by the health officer.
Blue violations relate to cleanliness and facility conditions, and are corrected on a set compliance schedule.
A reinspection is required if:
- Red points exceed 45, or
- Total red and blue points exceed 65.
If red points exceed 100 and inspectors find poor managerial control, the establishment may be shut down. Closures can also happen at any time if there is an immediate health hazard, regardless of score. Reopening requires proof that all violations have been corrected.
Joe's Place
118 Main St. S
Food Service Establishment
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Inspection Date: 8/18/2026
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Red Points
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Blue Points
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Comments
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25
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5
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Chili/chowder was observed in hot holding at 109–111°F. Time/Temperature Control for Safety foods in hot holding shall be maintained at 135°F or above.
In-use sanitizer was not detected. The Person in Charge remade and tested the sanitizer at 50 parts per million. In-use sanitizer shall be maintained at adequate levels per the manufacturer's recommendations. Corrected during inspection.
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Los Compadres Mexican Restaurant
312 Sussex Ave. W
Food Service Establishment
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Inspection Date: 8/18/2026
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Red Points
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Blue Points
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Comments
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15
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5
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No Certified Food Protection Manager was available. The food establishment shall have a Certified Food Protection Manager certificate as required by permit conditions. Repeat violation.
Food worker cards were not available or were expired. Food worker cards shall be valid, available, and current upon request. Repeat violation.
Time/Temperature Control for Safety foods in the walk-in cooler were observed at 43–44°F. Time/Temperature Control for Safety foods in cold holding shall be maintained at 41°F or below. Repeat violation.
No in-use sanitizer was detected in the sanitizer bucket. In-use sanitizer shall be maintained at an adequate concentration per the manufacturer’s recommendations.
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Farrellis Pizza Hawks Prairie
8825 Tallon Lane NE
Food Service Establishment
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Inspection Date: 8/18/2026
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Red Points
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Blue Points
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Comments
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25
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0
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Marinara sauce in the soup well was observed at 120–130°F. Foods in hot holding shall be maintained at 135°F or above at all times.
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Left Bank Pastry
1941 E 4th Ave.
Food Service Establishment
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Inspection Date: 8/18/2026
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Red Points
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Blue Points
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Comments
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5
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0
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Multiple Time/Temperature Control for Safety foods in the Avantco cold holding table were observed at 45°F. Cold-held Time/Temperature Control for Safety foods shall be maintained at 41°F or below at all times.
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IHOP #3853
2390 Marvin Road NE Suite E
Food Service Establishment
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Inspection Date: 8/18/2026
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Red Points
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Blue Points
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Comments
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25
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0
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Sausage patties on the grill were observed in hot holding at 115–130°F. Foods in hot holding shall be maintained at 135°F or above at all times.
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Dough Zone
2480 Marvin Road NE Suite C
Food Service Establishment
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Inspection Date: 8/19/2026
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Red Points
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Blue Points
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Comments
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35
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0
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Person in Charge did not demonstrate adequate knowledge or perform duties necessary to maintain active managerial control. Repeat violation.
Food worker cards were missing for two employees. Repeat violation.
More than three eggs were pooled for use in multiple customer orders.
Time/Temperature Control for Safety foods were observed above 41°F in the prep unit and on ice. Repeat violation.
Required written procedures for vomiting and diarrhea cleanup were not available.
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Streets of Singapore
915 Captiol Way S
Food Service Establishment
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Inspection Date: 8/20/2026
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Red Points
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Blue Points
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Comments
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25
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0
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Tofu was observed cooling in a shallow container covered with plastic wrap. Foods shall be cooled in shallow pans less than 2 inches deep and uncovered.
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NO VIOLATIONS
- Fred Meyer #00186 | 700 Sleater Kinney Road SE | Food Service Establishment | Aug. 17
- The Park Side Cafe' | 1909 Harrison Ave. NW | Food Service Establishment | Aug. 19
Comments
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