SUPER BUFFET

1390 Galaxy Drive NE, Lacey

May 2: 100 red points; 10 blue points.

Comments:

• Active managerial control was not properly applied by the person in charge. The person-in-charge incorrectly responded to questions regarding food safety.
• Multiple food items were found stored at greater-than-4-inches deep in the walk-in cold hold.
• Food items on the buffet hot hold line were less than 135 degrees.
• Multiple TCS food items were found at room temperature. There was no time control plan for sushi.
• Some TCS food items were found in the top prep cooler at temperatures above 45 degrees.
• Staff could not locate a probe-type food thermometer for testing.
• The menu lacked a required consumer advisory for sushi.
• The back screen door was not completely sealing the entry way to prevent potential pest entry.
• Mold residue was observed on the ice machine.

MEGGIE’S LUMPIA

Mobile Food Unit

5718 Pacific Ave. SE, Lacey

May 5: 85 red points; 8 blue points.

Comments:

• Workers changed tasks without removing gloves and washing hands.
• Items obstructed the hand sink at the start of the inspection.
• Raw animal proteins were incorrectly stored in a reach-in cold hold. Foods must be stored according to cook temperature with ready-to-eat foods on top.
• Beef in hot hold was at 120-125 degrees rather than at or above 135 degrees.
• The facility cooled pork at the truck, but this violated their permit.
• A bleach sanitizer solution was too strong and needed to be diluted.
• There were no sanitizer test strips available upon request.
• In-use utensils were stored in 80-degree water.

POPEYES LOUISIANA CHICKEN

1370 Galaxy Drive NE, Lacey

May 2: 65 red points; 17 blue points.

Comments:

• The person in charge was not in compliance because the establishment had at least one red high-risk factor violation during the inspection. They must be able to correctly respond to all questions about food safety to remedy this.
• Food workers did not properly wash their hands when required and for at least 20 seconds.
• Fried chicken was hot held at 117-132 degrees rather than at or above 135 degrees.
• Chicken in the breading station was above 41 degrees rather than at or below 41 degrees.
• The cold hold unit at the breading station was not at or below 41 degrees.
• The establishment did not meet requirements for controlling and minimizing the presence of pests.
• A sanitizer solution was not detected using test strips.
• General cleaning needed at the facility. Floor tile grout was deteriorating, dirty water pooled in the back storage area and a sink area. Water seeped into a front storage closet.

SHARI’S CAFÉ AND PIES

4525 Martin Way E., Olympia

May 5: 45 red points; 15 blue points.

Comments:

• Multiple food workers were unable to present their food worker cards upon request. Other food workers cards at the facility were expired.
• Sausage in hot hold was at 117 degrees rather than at or above 135 degrees.
• Sliced cabbage and sliced tomatoes were at 43-45 degrees rather than at or below 41 degrees.
• The pie case lacked a thermometer.
• A bleach sanitizer solution in the kitchen was too strong.
• Front sanitizer buckets were too weak and needed to be remade.
• In-use utensils near ice cream dipper well were in 70-degree water.
• Metal covering on entrance to walk-in freezer presented a tripping hazard. There also was visible ice buildup.

RED LOBSTER

4505 Martin Way E., Olympia

May 3: 35 red points; 3 blue points.

Comments:

• Cooked pasta was being cooled while covered. Foods that are cooling must remain uncovered until they reach 41 degrees.
• Various TCS food items in the cold hold were between 41-55 degrees.
• In-use utensils near the dessert bar were stored in room temperature water.

STACKS BURGERS

Mobile Food Unit

14906 Pacific Ave. S., Tacoma

May 3: 35 red points; 0 blue points.

Comments:

• Mayo-based sauces were stored on a countertop at room temperature.
• The prep cold hold unit had food items above 41 degrees.

SAMAYRA COFFEE COMPANY

1600 Cooper Point Road SW, Olympia

May 5: 25 red points; 0 blue points.

Comments:

• A quiche was at room temperature without a time as a control plan.

MCDONALD’S

1335 Cooper Point Road SW, Olympia

May 2: 10 red points: 0 blue points.

Comments:

• Small cream containers were between 30-55 degrees rather than at or below 41 degrees.

PANERA BREAD

1320 Marvin Road NE, Lacey

May 3: 10 red points; 0 blue points.

Comments:

• Cut leafy greens, cooked chicken and hard-boiled eggs were between 43-49 degrees rather than at or below 41 degrees.

SAFEWAY

520 Cleveland Ave. SE, Tumwater

May 4: 10 red points; 0 blue points.

Comments:

• The inspector cited them for a deficiency having to do with proper cold holding temperatures. No inspections notes were provided.

IHOP

1520 Cooper Point Road SW, Olympia

May 2: 5 red points; 0 blue points.

Comments:

• Multiple food items in the walk-in cold hold were between 41-44 degrees rather than at or below 41 degrees.

SENSATIONAL CAJUN

Mobile Food Unit

625 Black Lake Blvd. SW. Olympia

May 2: 5 red points; 0 blue points.

Comments:

• Rice and gumbo were hot held at 130 degrees rather than at or above 135 degrees.

NO VIOLATIONS:

• Domino’s Pizza (4538 Martin Way E., Olympia).
• Double Tree by Hilton (415 Capitol Way N., Olympia).
• Olympia Coffee Roasting (1706 Harrison Ave. NW, Olympia)
• Quality Burrito (213 Fourth Ave. E., Olympia).

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https://www.theolympian.com/entertainment/restaurants/article275233406.html