Food Establishments With Violations: Red/Blue/Total
Denny’s, Chehalis 40/0/40
One employee food worker did not have a valid food worker card and manager’s card expired in April. Please correct within one week and ensure all employees maintain valid cards. (5 red)
Mashed potatoes and gravy were hot holding between 112.2 and 130 F and must be kept at 135 F or higher. Gravy was reheated to 165 F and potatoes were discarded. (25 red)
Potentially hazardous foods were cold holding between 43.7 and 50.2 F and must be kept at 41 F or below at all times. These were either discarded or transferred to cool, based on time and temperature. This is a repeat violation and a violation on a previously required operational plan. (10 red)
Due to the number of high-risk violations, a reinspection is required. Please pay a $110 fee within 10 days.
Inspection: Dec. 3
Hickory Farms, Chehalis 25/5/30
Food worker on duty did not have a food worker card, did not know safe cold-holding temperature and did not know how to measure products to ensure all were held at safe temperatures (no samples were offered at that time). (5 red)
There is no hot water in the bathroom hand sink. Please correct by tomorrow or do not provide samples. (10 red)
Open-air coolers cannot keep product cold enough when stacked more than three high. Today, several were over overstacked and cheeses were cold holding at 46.5 F. All potentially hazardous foods must be kept at 41 F or below. These will be discarded . This is a repeat violation. (10 red)
Open boxes of sample trays were being stored below and immediately behind the temporary hand wash station and were splashed while washing hands. This had also been used for hand washing after using the restroom. These must be discarded. (5 blue)
Inspection: Dec. 3
Hometown Family Restaurant, Centralia 5/0/5
Pooled eggs were being used for French toast. This is not allowed and is also a violation of the establishment’s operating plan. Please ensure that any time four or more shell eggs are combined, they are cooked immediately. I strongly recommend using pasteurized eggs for French toast, scrambled eggs, etc. (5 red)
Inspection: Dec. 4
M & K Town Store, Chehalis 10/0/10
Remodeling still underway. We have no new plans or information on the project. Store now expanded into new space at 505 N. Market Blvd. Repeat violation. (10 red)
Inspection: Dec. 5
Wendy’s, Centralia 30/0/30
Chili was hot holding between 129 and 130 F and must be kept at 135 F or higher at all times. This is being reheated to 165 F. Please ensure chili is stirred every 15 minutes as required by policy. However, when measuring temperatures always do so before stirring and ensure product in the middle of the pan near the top is tested. (5 red)
Time as a control was not being implemented correctly for chicken and cheese products. Please ensure hot products are always discarded when timers go off and all cold products begin time at 41 F or below and are clearly labeled with discard times. Cheeses were not labeled. These were discarded or labeled, based on time and temperature. (25 red)
Inspection: Dec. 4
Food Establishments With Perfect Scores:
Jimmie’s Espresso, Centralia
Mountain Goat Coffee Co., Packwood
Mossyrock Garden Club, Mossyrock
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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.
