Food Inspections

Food Establishments With Violations: Red/Blue/Total

Panda Inn, Centralia 50/8/58

Bare-hand contact was observed with breaded chicken while plating meals. Bare-hand contact is not allowed with any ready-to-eat foods. These were discarded. (25 Red)

Several potentially hazardous foods were cooling improperly. All potentially hazardous foods must be cooled in 2-inch depths, uncovered in the walk-in unless monitored to ensure that they cool from 135 degrees to 70 degrees F in two hours, and then 70 degrees to 41 degrees F in the next four hours, for a total of 6 hours. In addition, some type of cooling breaded meats were placed too close together in the cooling rack, which impedes air flow and slows cooling. These were all corrected. (25 Red)

One refrigerator in the kitchen and bar cooler were not maintaining required temps. Several PHFs were cold holding between 43.5 and 45.3 degrees F and must be kept at 41 degrees F or below at all times. Refrigerator temps were adjusted. 

Kitchen needs to be better cleaned, including floors, counters and external surfaces of all rice cookers.  (3 Blue)

Slicer needs to be better cleaned to remove accumulation of dirt and food. This is used for slicing raw beef and raw chicken and must always be washed, rinsed, sanitized and air dried after slicing chicken and every four hours. (5 Blue.)

Due to high-risk violations, a reinspection is required. Please pay $110 fee within 10 days. 

Inspected Jan. 14, 2020

Starbucks, Louisiana Avenue, Chehalis 0/5/5

Several food worker cards were from an unapproved website. Please correct within one week. 

There are no temperature test strips available to test dishwasher sanitizing. Because this has been noted several times without correction, a logsheet must be kept showing the test sticker and the test date. This must be submitted to the health department by the fifth of each month. (5 Blue)

Inspected Jan. 16, 2020

Taqueria Juquilita, Chehalis 25/0/25

Bare-hand contact was observed with cleaned tomatoes. Bare-hand contact is  not allowed with any ready-to-eat foods. These were rewashed. Establishment then ran out of gloves and worker also touched bread. This was discarded. Gloves were delivered. (25 Red)

Food worker cards were not initially located. When found, one server and the restaurant’s owner were found to either not have a card or to have an expired card. 

Inspected Jan. 15, 2020

Tower Tavern, Centralia 5/0/5

There was initially no designated person in charge, which is required at all times. (5 Red)

Strainer is still kept in bar hand sink. This is not allowed. Please keep all hand sinks accessible, clean and fully stocked at all times. 

Prep cooler is not maintaining required temperatures and potentially hazardous foods were cold holding between 43.7 to 44.9 degrees F. Refrigerator temp was adjusted. 

Inspected Jan. 14, 2020

Walmart, Chehalis 40/5/45

Alternate cooling procedures were not being followed. I observed the following: Several containers of orange chicken and macaroni and cheese were cooling, covered, in the walk-in refrigerator without time and temperature monitoring; macaroni and cheese did not reach 41 degrees F within four hours; some orange chicken containers reached 41 degrees after four hours but others did not; eight-piece chicken containers were stacked three-high in the freezer while procedures require single layers on the rolling rack. (25 Red)

In addition, food workers indicated that they sometimes use deeper containers with unvented lids for cooling. This is a repeat violation. 

Chicken wings were hot holding between 125 degrees to 133 degrees F and must be kept at 135 degrees F or above at all times. These were discarded. This is a repeat violation. (5 Red)

The hot case by the registers was not maintaining required temperatures but the products are discarded within four hours of preparation. Food workers mark these times on a white board in the deli, while foods themselves are marked with the cook time. As long as this plan is in writing and the discard time is always clear to deli workers, this is just fine. 

Severally potentially hazardous foods were cold holding between 44.2 and 48 degrees F and must be kept at 41 degrees F or below at all times. These were discarded based on time and temperature. (10 Red)

Deli slicers must be washed, rinsed, sanitized and air dried every four hours. However, food worker indicated that this is only done at the end of the day. Slicers are wiped down with sanitizer spray after each use. This is a repeat violation. (5 Blue)

Due to high-risk violations, a reinspection is required and $110 fee is due within 10 days. 

Due to the third cooling violation in the previous two years, an operational plan detailing how all violations will be reliably corrected is required within 10 days. In addition, a meeting with management will be required after plan submittal and $250 associated fee is required within 10 days. 

Because the alternate cooling procedures resulted in foods above 41 degrees F at the end of four hours, they may not be used. Instead, PHF must be either cooled in uncovered 2-inch depths in the walk-in cooler or in the freezer until 41 degrees or below. 

Inspected Jan. 13, 2020


Food Establishments With Perfect Scores:

American Legion Post No. 22, Chehalis, Jan. 13

Boistfort Store, Curtis, Jan. 13

Newaukum Valley Country Store, Jan. 13

Burger King No. 14440, Napavine, Jan. 14

Fiesta Food Services, Winlock, Jan. 14

J&G’s Grocery, Vader, Jan. 14

El Sabor De Mexico, Chehalis, Jan. 15

Pe Ell Mini Mart, Pe Ell, Jan. 15

Taco Bell, Chehalis, Jan. 15

Lolo’s Kitchen and Catering, Centralia Christian School, Jan. 18. (Temporary Permit)


Editor’s note: These figures are derived from inspections conducted by the Lewis County Public Health Department’s Food Safety Program.

Red violations are those most likely to cause foodborne illness and must be corrected at the time of inspection. Blue violations relate to overall cleanliness and operational conditions and must be corrected by established deadlines or by the next routine inspection.

Any establishment receiving 40 red points or any red point item repeated within an 18 month period is considered a high risk and must be reinspected. An establishment that receives 75 red points or 100 total points (red and blue) on a routine inspection or 40 red points on a repeat inspection will have their food establishment permit suspended.


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