Food Establishments With Violations: Red/Blue/Total
Al Carbon Mexican Steakhouse, Centralia 60/8/68
Person in charge needs better working knowledge of food safety temperatures.
Person in charge does not have a valid food worker card, please correct by tomorrow and develop procedures to ensure that all workers, including new workers, maintain valid food worker cards. This is a repeat violation. (5 Red)
Both hand sinks were inoperable due to plumbing issues. There were no paper towels and almost no soap at the kitchen hand sink. The server hand sink with the shelf was not replaced as previously required and bleach bucket was still stored on shelf. This is a repeat violation (10 Red)
Rice was hot holding between 100 and 125 degrees F and must be kept at 135 degrees F or higher at all times. This was discarded. This is a repeat violation. (25 Red)
Lettuce and tomatoes were cold holding between 45.4 and 53.2 degrees F and must be kept at 41 degrees F or below at all times. (10 Red)
None of the items required in the last inspection have been met, including the submittal of a new application detailing the completely new menu. This must be submitted no later than Monday, Oct. 14. This is a repeat violation (10 Red)
The dishwasher drain is broken. Dishwasher was still being used and drained into a large pot, which was then dumped into the produce sink. This is not allowed. There was also no sanitizing solution being delivered by the automatic dispenser. Please manually wash, rinse, sanitize and air dry dishes until dishwasher is repaired. (5 Blue).
Women’s bathroom is closed due to plumbing issue. Please correct by Oct. 14.
Due to multiple repeat high risk violations, an operational plan of correction is required within 10 days. In addition a $250 associated fee is required due to the third hand sink violation in two years. A reinspection fee of $110 is required within 10 days.
Inspected Oct. 10
La Mexicana food truck, Chehalis 20/0/20
There is no running water on the truck. Establishment may not operate until hot, running water confirmed. A $110 reinspection fee will be required. (10 Red)
Establishment is cooling cooked meats on the mobile unit, which is not allowed, beef cooked today must be discarded. No hot foods may be cooled on the mobile unit, they must either be cooked/reheated to order or hot held and then discarded daily. (10 Red)
Main Street Food Mart, Chehalis 45/0/45
Person in charge did not know any hot holding, cold holding or cooking temperatures. Discussed. There was also no dedicated person in charge at beginning of inspection. Please ensure all workers know food safety requirements. This is a repeat violation. (5 Red)
Severally potentially hazardous foods were hot holding between 111 and 126 degrees F and must be kept at 135 degrees F or above at all times. These were discarded. (25 Red)
Digital thermometers are very dirty and food worker was not using to measure food temperatures. Please clean and sanitize thermometers and monitor foods frequently. (5 Red)
Several potentially hazardous foods were cold holding between 48 and 51.1 degrees F and must be kept at 41 degrees F or below at all times. Foods were either transferred to another cooler or will be discarded. This is a repeat violation. (10 Red)
Due to the third violation in two years for improper cold holding, in operation plan is required. Due to high risk violations, a reinspection is required. Fees at $250 and $110 .
Inspected Sept. 26
Jefferson Lincoln Elementary, Centralia 0/5/5
Sack lunches were delivered with meat sandwiches between 48.2 and 50.3 degrees F. All potentially hazardous foods must be delivered at 41 degrees F or below unless otherwise monitored. (5 Blue)
Inspected Sept. 30
Olympic Academy, Chehalis 10/0/10
One food worker card was from an unapproved website.
Hand wash sink did not provide hot enough water fast enough. Sink must provide 100 to 120 degree F water within 30 to 45 seconds. (10 Red)
Inspected Sept. 30
Packwood Brewing Co., Packwood 10/0/10
Raw meats have been cooked here, which is not approved under this establishment’s permit. These foods have also been cooled after cooking, which is also not approved under their permit. There were at least four boxes of bratwursts that were cooked today which was beyond the recommended cook or usage date on the shipping container. (10 Red)
Please destroy all the bratwurst and stop selling any already prepared immediately. Owner indicates she will return to menu with only precooked meats.
Inspected Oct. 10
Subway, 910 Ellsbury Street, Centralia 10/5/15
Most potentially hazardous foods were cold holding between 42.5 to 48.8 degrees F and must be kept at 41 degrees F or below at all times. This is a repeat violation. (10 Red)
There were not enough working refrigerators to keep foods at 41 degrees F or below. (5 Blue)
Inspected Sept. 29
Lewis County Alternative School/Turning Point, Chehalis 10/0/10
Unwrapped apples were delivered by the high school and placed in the door of the refrigerator with bare hands. Due to the potential to contamination, these may not be served unless rewashed and individually wrapped by the high school food workers. (10 Red)
Inspected Oct. 10
American Crown Circus, Chehalis 10/0/10
Establishment has not obtained a permit yet and plans to operate this evening. No workers have valid food worker cards. At least one is required for the person in charge before operating or preparing any foods. (10 Red.)
Inspected Oct. 11
Establishments With No Violations:
Centralia High School,
Oct. 3
Nacho’s Family Mexican Restaurant, Mossyrock,
Oct. 9
Fords Prairie Elementary, Centralia, Oct. 10
Chehalis Middle School,
Oct. 11
Edison Elementary, Centralia,
Oct. 11
Temporary Permits With No Violations:
American Legion Post No. 508, Onalaska, Oct. 5
Chehalis Youth Football, Chehalis, Oct. 5
Community Presbyterian Church, Onalaska,
Oct. 5
Viking Ice Cream, Onalaska,
Oct. 5
•••
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.
