Food Establishments With Violations: Red/Blue/Total
Centralia Shell, Centralia 10/0/10
The person in charge did not know required cooking and hot holding temperatures. This was discussed. Please ensure all workers know requirements. (5 red)
There was no digital thermometer available to test food temperatures. Please correct by tomorrow. (5 red)
Inspection: Oct. 4
Gather Cafe, Centralia 0/5/5
Sanitizer for dishwasher was empty. This was replaced. Please test at least weekly and assure 50-100 ppm. (5 blue)
Inspection: Sept. 28
Grabajava, Chehalis 10/5/15
The bleach bucket was set in the hand wash sink. Please keep hand sink clear and accessible at all times. This was corrected. (10 red)
There were no test strips to test bleach solution. Please provide within one week and ensure 50-100 ppm. (5 blue)
Inspection: Oct. 4
Taco Del Mar, Chehalis15015
Several workers did not have valid food worker cards available. Please correct within one week and develop procedures to ensure all cards are maintained current. This is a repeat violation. (5 red)
Both hand sinks were initially blocked, one with a rice cooker lid and other other with a garbage can and large fan. Please keep both hand sinks clear at all times. This was corrected. (10 red)
Inspection: Oct. 2
Tacos el Rey, Centralia 40/10/50
Several food workers did not have valid food worker cards available. Please correct within one week and develop procedures to ensure all cards are kept current. (5 red)
Diced pork was cooling in an approximately 6-inch depth and was measured at 47.4 F. Based on time and temperature, pork was transferred to a 2-inch pan to continue cooling. Please ensure all foods, including those that increase in temperature during preparation, are cooled in 2-inch uncovered pans in the walk-in until 41 F or below. (25 red)
Several potentially hazardous foods were cold holding between 43.3 and 50.1 F and must be kept at 41 F or below at all times. These were either discarded or transferred to the walk-in to cool. (10 red)
Sauces were being prepared in buckets on the floor about 1 foot from where the dishes were being washed. This increases the chance of contamination and is not allowed. Please provide counter space for all food preparation. (5 blue)
There was no bleach in the sanitizer bucket. Please test frequently to ensure concentration is 50-100 ppm. Please change every two hours. (5 blue)
Due to the number of high-risk violations, a reinspection is required. Please pay the $110 fee within 10 days.
Inspection: Oct. 2
Food Establishments With Perfect Scores:
Blazer Bite, Centralia
Centralia Rollerdrome, Centralia
Holley’s Place, Centralia
Jefferson-Lincoln Elementary, Centralia
Sahara Pizza, Chehalis
St. Joseph School, Chehalis
Thai Dish, Centralia
Lariat Ladies BBQ, Apple Harvest Festival, Onalaska
Northwest Permaculture Convergence, Camp Singing Wind, Toledo
Presbyterian Community Church, Apple Harvest Festival, Onalaska
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.
