Food Establishments With Violations: Red/Blue/Total
Boccata Deli, Centralia 35/0/35
Potato salad was cooling in a 4-inch depth covered in the walk-in. This was transferred to a 2-inch pan to cool uncovered to 41 F. This was prepared about 30 minutes ago and was 73.4 F. Please ensure all potentially hazardous foods are cooled, uncovered, in 2-inch depths in the walk-in until 41 F or below. (25 red)
Prep cooler was not maintaining cold enough temperatures and potentially hazardous foods were cold holding between 47.6 and 51.4 F. These will be transferred to the walk-in to cool, based on time and temperature. Please adjust temperature so that PHFs are maintained at 41 F or below, even when busy. This is a repeat violation. (10 red)
Inspection: Aug. 30
Chehalis Eagles, Chehalis 15/0/15
Several food workers, including the cook, did not have valid food worker cards. Please correct within one week and develop procedures to ensure that all food workers maintain valid cards. This is a repeat violation. (5 red)
The hand wash sink was blocked by several carbon dioxide tanks and a rolling rack with bus tub. These were moved. Please ensure the hand sink is kept accessible and fully stocked with soap, paper towels and hot water (100-120 F) at all times. (10 red)
Inspection: Aug. 30
Freeway Mart, Centralia 40/10/50
Neither food worker knew hot holding temperature requirement, measured cooking or hot holding temperatures. One worker did not know now to accurately measure cooking temperatures or how to make sanitizer solution. All were discussed. The permit holder is required to to train all employees and ensure all food safety requirements are met. This is a repeat violation and has been discussed many times. (5 red)
The person in charge’s food worker card expired in May. Please correct by tomorrow and provide copy to the Health Department. (5 red)
All potentially hazardous foods except one item were hot holding be between 110 and 125 F and must be kept at 135 F or higher at all times. This included foods that had been cooked 15 minutes ago. These were all discarded. (25 red)
A digital thermometer was available but was not being used to ensure safe cooking or hot holding temperatures. This was discussed. Please provide refrigerator thermometers in the back cooler and milk cooler, and monitor frequently to ensure 41 F or below. (5 red)
There was initially no sanitizer in the bleach bucket. When remade, it was far too strong. There were no test strips available to test. Please provide test strips and ensure all workers know how to make solution. (5 blue)
The ice machine needs to be cleaned. Please drain, clean and sanitize, and develop a routine schedule to so do. (5 blue)
Due to high-risk violations, a reinspection is required. Please pay a $110 reinspection fee within 10 days.
There is an overall lack of managerial training in this establishment, with inadequately trained food workers. This can lead to an increase in risk of foodborne illness. Please contact the Health Department to schedule a meeting to discuss how this can be reliably corrected from this point on.
Fuji Teriyaki, Centralia 15/3/18
Cook did not have a valid food worker card. This is a repeat violation and has been discussed many times. Please correct by tomorrow and provide a copy to the Health Department. (5 red)
Potentially hazardous foods were cold holding between 51.7 and 60.1 F after being stored or processed incorrectly.
• Peas and carrots were stored above other containers in top of the prep cooler, which is not designed to maintain safe temperatures there. Temperature was 53.2 F.
• Noodles had recently been placed into a covered container in about a 6-inch depth. Refrigerator was 41 F. Temperature was 51.7 F.
• Cabbage was recently torn and placed directly into the top of the prep cooler at 60.1 F. This cooler is not capable of cooling warm foods to 41 F, especially during busy times. Because these had been processed 10 minutes prior, they were placed into the freezer to cool quickly. (10 red)
The entire kitchen must be cleaned. (3 blue)
Inspection: Aug. 28
King’s Restaurant, Chehalis 35/0/35
There was no soap in the hand sink in the kitchen. This was corrected. (10 red)
Barbecued pork was cooling in a covered container and was 87.7 F. This was recently cooked and transferred to a 2-inch pan to continue cooling to 41 F. (25 red)
Inspection: Aug. 30
Plaza Jalisco, Napavine 15/0/15
Several food worker cards were not available, including for the current cook. Please ensure all cards are current and keep copies on site. (5 red)
The walk-in refrigerator is not maintaining required temperatures and all potentially hazardous foods were cold holding between 50 and 55 F. PHFs must be held at 41 F or below at all times. Repairman is here. Foods were measured at 41 F this morning and will either be cooled within required time frame or discarded. This is a repeat violation. (10 red)
Inspection: Aug. 27
Taqueria Lolita, Chehalis 0/5/5
Dishes were not being washed, rinsed, sanitized and air dried as required. Please provide stopper by tomorrow and begin doing so. (5 blue)
Inspection: Aug. 30
Fruit HDZ No. 2, Packwood Flea Market 20/0/20
No permit was available. Must close until the following are corrected: no hand wash station, no produce washing station. (20 red)
Inspection: Sept.1
Food Establishments With Perfect Scores:
Casa Ramos, Centralia
GG’s Teriyaki & Sushi, Centralia
Huff ‘n Puff, Randle
Delicious Asia, Packwood Flea Market
Fat Zach’s Pizza, Packwood Flea Market
Fruit HDZ No. 1, Packwood Flea Market
Grub Stop, Packwood Flea Market
Hungarian Kitchen, Packwood Flea Market
Irishman Enterprises, Booth 4, Packwood Flea Market
Kim’s Asian Food, Packwood Flea Market
New Life Center Church, Packwood Flea Market
PF Orchards, Packwood Flea Market
Selah Sweets, Packwood Flea Market
Shorty’s Sweets, Treats & Cakes, Packwood Flea Market
Slavic Grace Baptist Church, Lake Mayfield Youth Camp, Mossyrock
The Hot Dog Stop, Packwood Flea Market
Vietnamese Eucharistic Youth Ministry, Lake Mayfield Youth Camp, Mossyrock
VM Ricos Tacos, Packwood Flea Market
•••
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.
