Thurston County's Food Safety Report: A Deep Dive into Recent Inspections
In the bustling culinary landscape of Thurston County, ensuring food safety is paramount. The latest inspection reports from the Thurston County Public Health and Social Services (PHSS) offer a comprehensive glimpse into the state of food establishments, shedding light on both triumphs and areas for improvement. This analysis delves into the findings, highlighting the importance of stringent food safety practices and the potential consequences of lapses in compliance.
The Teriyaki Spot: A Near Miss
Yukio's Teriyaki, located at 3500 Pacific Ave. SE in Olympia, narrowly avoided a shutdown. The establishment accumulated 100 red points and 8 blue points during the inspection on May 21. The primary concern was the person-in-charge's lack of active managerial control, which is crucial for maintaining food safety standards. Employees' inadequate handwashing practices, with many washing for less than 20 seconds and turning off the water with wet hands, further exacerbated the situation. The improper cooling of TCS foods, such as pho broth and rice, and the storage of fresh garlic and oil at unsafe temperatures, were significant red flags. The lack of a certified food protection manager on staff and the improper thawing of frozen meat added to the violations. Despite the critical findings, a reinspection on May 22 led to the establishment's approval to reopen, demonstrating the importance of swift corrective actions.
Rica Cocina: A New Establishment's Challenges
Rica Cocina, a new food establishment at 111 Columbia St. NW in Olympia, faced a different set of challenges. The inspection on May 27 revealed 65 red points and 15 blue points. The hand wash station, blocked by a trash bin and lacking paper towels, was a significant issue. TCS foods, such as pico de gallo, meats, and half-and-half milks, lacked proper date marking, posing a risk of foodborne illness. The improper cold holding of meats and half-and-half milk, with temperatures exceeding 41 degrees, was another critical violation. The absence of a written vomit and diarrhea plan and the storage of raw meats and chicken on the floor further highlighted the need for comprehensive food safety protocols. The establishment's immediate attention to these issues is essential to prevent potential health hazards.
Gold Standard: Striving for Excellence
Gold Standard, a food service establishment at 310 Capitol Way N. in Olympia, scored 50 red points and 5 blue points during the May 27 inspection. The improper cooling of mac and cheese and the storage of cooked beets at room temperature were notable violations. The establishment's in-use sanitizer solution was also too weak, indicating a need for consistent monitoring and maintenance of food safety standards. Addressing these issues will contribute to a safer dining experience for customers.
Boba and Beyond LLC: Knowledge Gaps and Compliance
Boba and Beyond LLC, located at 1401 Marvin Road NE, Suite 103 in Lacey, faced challenges related to knowledge gaps and compliance. The person-in-charge's lack of understanding of cold holding temperatures, handwashing, and vomit and diarrhea cleanup was concerning. The expiration of a food worker card and the unavailability of a certified food protection manager certificate further emphasized the need for ongoing training and education. Ensuring that employees are well-versed in food safety practices is essential to preventing foodborne illnesses.
Chipotle Mexican Grill and Subway: Hot Spots for Improvement
Chipotle Mexican Grill, at 4002 Pacific Ave. SE in Lacey, received 30 red points and no blue points during the May 27 inspection. The hot held white rice was found to be below the required temperature of 135 degrees, posing a risk of bacterial growth. Cold held TCS foods also exceeded the safe temperature limit of 41 degrees. These violations underscore the importance of precise temperature control in food preparation and storage.
Subway, with locations at 1401 Galaxy Drive NE and 8205 Martin Way E. in Lacey, faced similar challenges. Both establishments were cited for improper food worker cards and the unavailability of certified food protection manager certificates. Cold held spinach in one location and eggs, chicken, and sliced tomatoes in the other exceeded the safe temperature limit, highlighting the need for consistent adherence to food safety guidelines.
Nisqually Bar and Grill, Octapas, and Taylor Ray’s Cafe: Addressing Specific Issues
Nisqually Bar and Grill, Octapas, and Taylor Ray’s Cafe encountered specific challenges that required immediate attention. Nisqually Bar and Grill's in-use chlorine sanitizer solution was too strong, indicating a need for precise monitoring of chemical concentrations. Octapas faced issues with shell stock identification tags lacking essential information, and Taylor Ray’s Cafe stored raw whole shell eggs above ready-to-eat foods, posing a risk of cross-contamination.
Domino’s Pizza: Accurate Thermometer Needed
Domino’s Pizza, at 10501 Creek St. SE in Yelm, was cited for not having an accurate thermometer, which is essential for monitoring food temperatures and ensuring food safety.
Conclusion: A Call for Continuous Improvement
These inspection reports serve as a stark reminder that food safety is a shared responsibility. While some establishments demonstrated a commitment to compliance, others faced critical violations that could have severe consequences. The PHSS's proactive approach to inspecting and addressing food safety concerns is commendable. However, it is essential for food establishments to take ownership of their food safety practices, ensuring that every step, from ingredient sourcing to customer service, adheres to the highest standards. By embracing a culture of continuous improvement, Thurston County's food establishments can collectively contribute to a safer and more enjoyable dining experience for all.
