Food Establishments With Violations: Red/Blue/Total
Azteca, Centralia 35/0/35
Diced tomatoes had been prepared recently and were cooling in about 5-6-inch depths covered in the walk-in refrigerator. Temperature was 54.5 F. All potentially hazardous foods that increase in temperature during preparation must be cooled in uncovered 2-inch depths until 41 F or below. This was corrected. This is a repeat violation. (25 red)
The prep cooler is not maintaining required temperatures and potentially hazardous foods were cold holding between 45 and 46 F. All PHFs must be held at 41 F or below. These were moved to the walk-in to cool. This is a repeat violation. (10 red)
Inspection: Oct. 24
EconoLodge, Chehalis 5/0/5
Gravy is currently heated in plastic containers in the microwave to 165 F, placed into a crock pot and then held at 165 F throughout breakfast. At the end of breakfast, cold gravy in the refrigerator is heated to 165 F and then combined with the leftover hot gravy. Both are then placed into plastic containers to cool. These procedures are incorrect. Please make the following changes:
• Do not use plastic containers to reheat or cool hot gravy. The food contact surfaces of all the plastic bowls are completely pitted and rough, which indicates the plastic is actually melting with/into the food. Use glass bowls to reheat gravy and then either glass or stainless steel containers to cool the hot gravy.
• Do not combine leftover gravy with the gravy in the refrigerator. Cool each separately.
• Cool all in 2-inch depths, uncovered.
Inspection: Oct. 26
Wendy’s, Chehalis 10/0/10
The hand wash sink in the kitchen had no hot water due to a leaky faucet. Plumber is here now to correct. The hand sink near the front of the kitchen was blocked by trays and employee cleaning trays. This sink must stay clear and accessible at all times. The hand sink near the drive-through is mostly blocked by equipment. This is only OK if the other two sinks are available and used as needed. (10 red)
Inspection: Oct. 25
Dragonfly, Centralia 25/3/28
A food worker was washing disposable gloves after they had been contaminated. This is not allowed. Whenever gloves become dirty or potentially contaminated, they must be removed and hands must be washed. This was discussed previously. (25 red)
The entire kitchen needs to be better cleaned. Please correct within one week. (3 blue)
Inspection: Oct. 30
Jimmie’s Espresso, Centralia 0/5/5
The ice scoop was placed directly on ice in the ice machine. This is a source of potential contamination and is not allowed. Please keep scoop in clean container out of the machine. This was corrected. (5 blue)
Inspection: Oct. 29
Los Agaves, Centralia 25/5/30
Tamales and several pans of chicken broth were cooling in the walk-in refrigerator in approximate 10-inch depths without temperature monitoring. All potentially hazardous foods must be cooled in 2-inch depths uncovered in the walk-in until 41 F or below. Tamales were transferred to single layers in several pans and broths are being cooled in an ice bath. (25 red)
There was no sanitizer initially and the test strips were very old, discolored and inaccurate. Please provide new test strips within one week and ensure solution is 50-100 ppm. (5 blue)
Inspection: Oct. 29
Food Establishments With Perfect Scores:
Bub’s Pub, Centralia
Centralia College ECEAP, Centralia
Centralia Middle School, Centralia
Doty General Store, Doty
Futurus High School, Centralia
Lewis County Head Start, Chehalis
Tacos el Rey, Centralia
Adna Grange, Adna
Osborn Country Harvest, Chehalis
Pe Ell Trojans Booster Club, Pe Ell
W.F. West Girls Basketball, Chehalis
Cascade Elementary, Chehalis
Centralia High School, Centralia
Denny’s, Centralia
Eagle Plaza Truck Stop, Napavine
Frank’s Hideaway, Winlock
Front Door Cafe, Bethel Church, Chehalis
Great Wall Chinese Restaurant, Silver Creek
Lewis County Head Start, Centralia
Oakview Elementary, Centralia
Sweet Inspirations, Chehalis
Uncle Jim’s Smokehouse, Chehalis
Washington Elementary, Centralia
•••
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.
