Food inspection results in Thurston County — Aug. 3, 2026

Soups in the steam table and near the grill were observed at 110°F–120°F. Time/temperature control for safety foods in hot holding must be maintained at 135°F or above.

In-use chlorine sanitizer solution measured above 200 ppm. Sanitizer must be maintained at the proper concentration according to the manufacturer's recommendations.

Various time/temperature control for safety foods were observed above 41°F in cold holding units. Spinach and arugula measured 47°F–48°F in cold hold #1 across the grill, and meats/chicken measured 46°F–48°F in the 2-door Atosa BOH cooler. This is a repeat violation.

In-use sanitizing chlorine solution measured less than 10 ppm.

In-use quaternary ammonium sanitizer solution was not available in the sanitizer bucket or sanitizing sink.

Hash browns and sausage in the under-counter cold holding unit were observed at 50°F. Time/temperature control for safety foods must be maintained at 41°F or below.

Chlorine test strips were not available. Test strips must be available to monitor in-use sanitizer and warewashing sanitizer concentrations.

Improper cold holding of time/temperature control for safety foods was observed. Cut lettuce measured 46°F, sliced tomatoes measured 51°F, and mixed greens measured 48°F.

Dishwasher machine chlorine sanitizer measured below 10 ppm.

No in-use sanitizer bucket was prepared or available at the time of inspection. In-use sanitizer must be prepared and available during all hours of operation.

In-use quaternary ammonium sanitizer solution was measured above the recommended concentration. Bucket #2 measured above 400 ppm. Sanitizer must be maintained at the proper concentration according to the manufacturer’s recommendations.

Meat in the steam table was observed at 120°F–135°F. Time/temperature control for safety foods must be hot held at 135°F or above.

Person in Charge demonstrated knowledge and active managerial control. However, repeat cold holding violations were observed. Food establishment shall not have repeat priority violations.

Repeat violation: Various time/temperature control for safety foods were observed above 41°F in the prep top cold holding unit. Shredded lettuce measured 45°F–48°F, sliced tomatoes measured 46°F–49°F, and deli meats measured 44°F–48°F. Time/temperature control for safety foods must be cold held at 41°F or below.

Milk in the bar cooler was observed without date marking. High-risk foods susceptible to Listeria must be date marked and used within 7 days.

Food in the prep top unit was observed above 41°F. Time/temperature control for safety foods must be maintained at 41°F or below. Due to repeat violations, the inspector will conduct a site compliance visit to assess temperatures of foods in prep units.

Multiple food worker cards were expired, and one food worker card was invalid. Food worker cards must be current, valid, and available upon request. This is a repeat violation.

Person in Charge demonstrated knowledge and active managerial control. However, repeat violations for expired or missing food worker cards were observed. Food establishment shall not have repeat red violations demonstrating a pattern of non-compliance with required duties.

Lettuce under the prep top was observed at 44°F–45°F, and lettuce and sliced tomatoes on the prep top were observed at 43°F–45°F. Time/temperature control for safety foods in cold holding must be maintained at 41°F or below.

No vomit and diarrhea written plan or cleanup kit was available. Food establishment shall have required written procedures available upon request.

Multiple foods were observed without proper date marking. Milk in the bar and walk-in bar areas was not date marked. High-risk foods susceptible to Listeria, including milk and deli meats, must be properly date marked and used within 7 days of opening.

Bacon-onion jam was observed stored at room temperature. This is a cooked and cooled time/temperature control for safety food that requires time or temperature control at all times.

Egg white foam was offered at the bar for a signature drink, but the bar menu did not include the required consumer advisory reminder statement.

Raw shell eggs were observed stored above vegetables in the reach-in cooler. Foods must be stored to prevent contamination.

In-use utensils were observed stored in 98°F water. In-use utensils must be stored in ice at 41°F or below, hot water at 135°F or above, or replaced with clean utensils every 4 hours with time tracking.

Foods in the prep line were observed at 44°F–45°F. Time/temperature control for safety foods must be maintained at 41°F or below at all times.

Employee was observed washing utensils in the front handwashing sink. Handwashing sinks must only be used for handwashing.

Various time/temperature control for safety foods were observed above 41°F in multiple cold holding units. Lettuce and sliced tomatoes measured 42°F–44°F, hot dogs measured 43°F–44°F, and milk measured 43°F–44°F. Time/temperature control for safety foods must be maintained at 41°F or below.

In-use chlorine sanitizer bucket #1 measured 25–50 ppm, and bucket #2 sanitizer concentration was not detected. Sanitizer must be maintained at the proper concentration according to manufacturer recommendations.

Chlorine test strips were not available. Test strips must be available and used to verify in-use sanitizer concentration.

Consumer advisory violations were observed. The menu wall had a reminder posted, but individual menu items were not properly marked with the required symbol. This is a repeat violation.

Repeat violations of cold holding and improper consumer advisory for raw/undercooked foods were observed. Establishment shall not have repeat red violations demonstrating a pattern of non-compliance.

No Certified Food Protection Manager certification was available for the food establishment. This is a repeat violation from the November 12, 2025 inspection. Food establishments must have a Certified Food Protection Manager and must not have repeat violations demonstrating a pattern of non-compliance.

Sausage and ham in the prep top were observed at 46°F–50°F. Time/temperature control for safety foods in cold holding must be maintained at 41°F or below.

High-temperature warewashing machine did not have a device or test strips available to verify sanitizing temperature reaches at least 160°F. High-temperature dishwashers must have test strips or a temperature measuring device available for verification.

No vomit and diarrhea written plan was available. Food establishment must have required written procedures available upon request.

Children’s menu included undercooked/raw animal foods. Food establishment must have proper consumer advisory procedures, and undercooked/raw animal foods shall not be served on children’s menus.

Commissary use log was not up to date and did not have recent dates/processes recorded. Commissary logs must be completed daily and maintained to verify commissary use.