Food Establishments With Violations: Red/Blue/Total
Panda Inn, Centralia 60/0/60
Several containers of meats were cooling covered or cooling in 3- to 6-inch depths in the kitchen drawers without time and temperature monitoring with temperatures between 52.8 degrees F and 67 degrees F. Cooling hot meats also caused adjacent meats in the drawers to increase in temperature above 41 degrees F. All hot foods and foods that increase in temperature above 41 degrees F during preparation must be cooled in 2-inch depths, uncovered in the walk-in until at 41 degrees F or below. These were all transferred to cool correctly. This is a repeat violation. (25 Red)
Sprouts were being stored at room temperature in a large bucket, this is not allowed and has been discussed previously. This was moved to the walk-in to cool. (25 Red).
Due to improper cooling in the kitchen drawer coolers and another cooler not maintaining required temperatures, many foods were cold holding between 42.3 degrees to 51.4 degrees F. All potentially hazardous foods must be kept at 41 degrees F or below at all times. (10 Red)
Slicer has been better cleaned as well as exterior surfaces of rice cookers. Kitchen still needs more cleaning. Due to high risk violations, another re-inspection is required. Please pay $110 fee within 10 days.
Inspected Jan. 29.
Food Establishments With Perfect Scores:
Cowlitz Tribe Senior Nutrition, Toledo, Jan. 27
Pe Ell Nutrition Site, Pe Ell, Jan. 27
Base Camp Coffee, Packwood, Jan. 28
Centralia High School, Centralia, Jan. 28
Packwood Senior Center, Jan. 28
White Pass Taqueria, Packwood, Jan. 28
Winlock/Olequa Senior Center, Winlock, Jan. 29
Pioneer Expresso, Centralia, Jan. 29
Toledo Senior Center, Toledo, Jan. 29
Gene and Barb’s Grocery, Randle, Jan. 30
Morton Senior Center, Morton, Jan. 30
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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.
