Food inspection results in Thurston County — Sept. 21, 2026

One food worker card was expired, and one was from an unapproved source. All food workers must have valid Washington food worker cards. Obtain valid cards within 14 days. (5)

A thin-tip thermometer was not provided. Provide one within 3 days. (5)

The required consumer advisory reminder statement was missing from the menu. The advisory must include both a disclosure and reminder statement. Provide within 7 days.

In-use quaternary ammonium sanitizer was 0 parts per million. The minimum is 150 parts per million. Replace or remake the sanitizer.

Foods dated for 7-day use were found past the discard date. Foods shall be properly date marked and discarded after 7 days.

Shellstock tags/identification were not properly dated. First and last date served/sold shall be recorded and tags retained for 90 days.

Lettuce, tomatoes, and cabbage on the main prep top were 44–53°F. TCS foods in cold holding shall be maintained at 41°F or below.

Produce, mussels, and meats were stored on the walk-in freezer floor. Foods shall be stored at least 6 inches above the floor.

No Certified Food Protection Manager available. Due to repeat violation, provide documentation of previously completed Food Manager course or appoint a person in charge to enroll in an accredited Certified Food Protection Manager course within 30 days.

Several TCS foods, including heavy cream, deli meats, and tomatoes, were opened without proper date marking. Foods shall be date marked when opened and used within 7 days.

Sanitizer dispenser was not working properly, and no sanitizer was available.

No sanitizer was available; dispenser was not working properly.

Raw animal proteins, including shelled eggs, were stored above ready-to-eat foods.

Mobile Food Unit was using an on-site walk-in, prep trailer, and storage areas without Health Department approval. The Mobile Food Unit is approved to use only the commissary and Mobile Food Unit.

Visible buildup was observed on multiple non-food-contact surfaces, including walls and metal shelving. Non-food-contact surfaces shall be kept clean and sanitized.

Facility was unable to provide a Certified Food Protection Manager as required.

Food Worker Cards were unavailable for some employees. All food workers shall have a valid Washington Food Worker Card.

Sliced onions were not washed before cutting. Produce shall be rinsed under running water before cutting.

Facility did not have a required vomit and diarrhea cleanup plan.

Facility was using an unapproved kitchen.

Quaternary ammonium sanitizer concentration was inadequate at <200 parts per million.

Chili in the steam well was 118–130°F. Hot-held TCS foods shall be maintained at 135°F or above.

Tomatoes on the cold hold line were 50°F. Cold-held TCS foods shall be maintained at 41°F or below.

Hand sink had no paper towels. All hand sinks shall be equipped with soap and paper towels.

TCS foods in both cold-holding units were above 41°F.

TCS foods in the open-air cold hold were 41–49°F. Cold-held TCS foods shall be maintained at 41°F or below.

Refried beans and meat in hot holding were 130–135°F. Hot-held foods shall be maintained at 135°F or above.

No date marking was observed on TCS foods.

TCS foods were observed with missing or no date marking. TCS foods shall be properly date marked when held beyond 24 hours.

Tomatoes, pico, and lettuce in the walk-in were 50°F. Sour cream and house-prepped sauces in the far-right prep unit were 48°F. TCS foods in cold holding shall be maintained at 41°F or below.

Multiple TCS foods were not properly date marked. All TCS foods shall be date marked.

No person in charge was present during inspection. A trained person in charge shall be present and available during all hours of operation.

Garbage was not easily accessible from the handwashing sink.

Raw eggs were stored above ready-to-eat vegetables in the prep table and above noodles in the walk-in.

Cut leafy greens, tofu, and other TCS vegetables were not date marked.

Rice paddle was stored in room-temperature water. In-use utensils shall be stored in a clean, dry location or in water maintained at 135°F or above or 41°F or below.

Non-food-grade and non-cleanable containers were being used for food storage. Several buckets and metal containers were observed in use.

Three Food Worker Cards were expired during inspection.

Half-and-half was observed at 42.9°F.

Tofu was held at 43–55°F. TCS foods shall be maintained at 41°F or below.

Fish, cream cheese, and other TCS foods were not properly date marked. TCS foods shall be date marked when the package is opened and used within 7 days.

Raw tuna intended for raw service was stored below eggs in a shared refrigerator.

Eel and tempura shrimp were held at room temperature (70°F) in a toaster oven that was not turned on. TCS foods shall be temperature controlled or properly managed under time as a public health control.

Raw tuna was thawing in vacuum-sealed, reduced-oxygen packaging. Vacuum-sealed fish shall be thawed according to manufacturer instructions and removed from the reduced-oxygen environment as required.

Certified Food Protection Manager certificate was not available as required.

More than 3 eggs were pooled for advance preparation. Person in charge will use eggs for flan today.

In-use chlorine sanitizer was >200 parts per million.

Facility was cooling tamale filling, which was not originally approved due to limited refrigeration space. Inspector will follow up. Person in charge reported proper cooling procedures.