Food Establishments With Violations: Red/Blue/Total
Burger King, Chehalis 30/0/30
Several food workers did not have valid food worker cards available. Please correct within one week and revise procedures as needed to ensure all cards remain current. This is a repeat violation. (5 red)
Time as a Control plan was not being implemented correctly. A food worker indicated that the end of the four-hour period the time label must be changed to add another four hours to the food’s hold time. This was done with containers of lettuce and cheese slices, which were between 63.7 and 69.3 F when the discard times were changed to 8 p.m. This potentially doubles the length of time potentially hazardous foods remain above required cold holding temperatures and may increase the risk of foodborne illness. Please work with all workers to ensure the Time as a Control plan is always followed. This is a repeat violation. (25 red)
Inspection: Sept. 13
Harold’s Burger Bar, Centralia 25/0/25
Cheese and tomatoes were being stored at room temperature without being labeled with the four-hour discard time. These will be discarded. This is a repeat violation. (25 red)
Inspection: Sept. 13
Highway 12 Texaco, Chehalis 10/0/10
Food temperatures were good with the exception that dairy products in the walk-in were being cold held at 48 F. Please repair and adjust immediately to hold at 41 F or below. (10 red)
Inspection: Sept. 13
JJ Berry Lake Store, Mossyrock 10/0/10
Handwashing station in bathroom needs to have paper towels at all times and the water needs to be warm (above body temperature minimum). Please do these as soon as possible. (10 red)
Inspection: Sept. 11
Napavine Espresso, Napavine 15/0/15
Food temperatures for cold holding were too warm. Please adjust or repair so that milk products will be held at 41 F or below. Please do this within two days. (10 red)
Also need to have a food probe thermometer to take food temperatures within three days. (5 red)
Inspection: Sept. 13
Peking House, Centralia 70/16/86
None of the cooks knew required food safety temperatures, cooling procedures or general sanitation requirements. Please have all food workers retake the online food worker class and ensure all know and implement safe procedures. (5 red)
Cook was observed touching ready-to-eat breaded meats with bare hands when preparing a take-out order. These were discarded. Bare hand contact is not allowed with any ready-to-eat foods. (25 red)
Dirty dishes were again observed in the hand wash sink on the cook line, completely blocking its use. Hand wash sinks must be kept clear, accessible and fully stocked at all times. This is a repeat violation. (10 red)
Chicken pieces had recently been cooked and were cooling in an 8-inch depth in the reach-in cooler. All hot foods must be cooled in 2-inch depths, uncovered in the walk-in until 41 F or below. This is a repeat violation and a violation of the required operational plan. Two other pans of meat were also cooling in this refrigerator, which isn’t allowed based on previous issues. These were transferred to 2-inch depths and moved to the walk-in. (25 red)
There was a digital thermometer available but the cook did not know how to turn it on or measure temperatures. This has been discussed many times. Please ensure all food workers know required temperatures and use digital thermometer to ensure they are maintained. (5 red)
Large bus tub of chicken was thawing in the prep sink without cold running water. This was corrected. (3 blue)
Several tubs of recently chopped raw chicken were being stored on the floor throughout the kitchen. Also, large buckets of soy sauce are stored directly under the hand sink and paper towel dispenser. Both of these increase the risk of contamination and are not allowed. These were all moved. (5 blue)
The towels in use had no sanitizer, but the solution in the bucket was far too strong. There were no test strips available to test. Please provide test strips within one week and use every day to ensure the solution is 50-100 ppm. Please also ensure that food workers are using these towels, not ones simply rinsed in plain water, to wipe down food contact surfaces. (5 blue)
The kitchen needs to be better cleaned. Please correct within two days. (3 blue)
Due to the number of high-risk violations, a reinspection is required. Please pay the associated $110 fee within 10 days.
Due to the third violation for improper cooling in the previous two years, a revised operational plan is required. Please submit the plan and associated $250 fine within 10 days.
Inspection: Sept. 11
Tienda Mexicana y Restaurante El Villalba, Mossyrock 25/8/33
Hand wash station was obstructed with storage and had debris that indicated that this sink had been used to rinse dishes and/or food containers. Keep this sink clear and clean at all times. (10 red)
Dishwashing station was used incorrectly to defrost several bags of frozen chicken and rinse raw chicken off. Dishwash procedure was incorrect in that bleach and soap were used in the same compartment. Please rearrange use of sinks as instructed. (5 blue)
Sinks contaminated by chicken defrosting were not cleaned and sanitized thereafter. Please clean and sanitize after each use of prep sink. (15 red)
Hamburger that was too warm in refrigerator had been defrosted in warm water earlier. This needs of be defrosted in cold running water, in refrigerator or in microwave. (3 blue)
Pellegrino’s Catering, Ritchie Bros. Auction, Chehalis 25/0/25
Food temperatures were good with the exception that two beef roasts had been braised last night at the permanent location, were chilled last night and were transported early this morning, but the temperature of the cooked product was never noted to be at or below 41 F. These two beef roasts will be discarded since they were still out of temperature this morning. Cooling is not allowed in a temporary establishment. (25 red)
Inspection: Sept. 12
Food Establishments
With Perfect Scores:
Barrier Dam Campground, Salkum
Buzz ‘n Blooms, Onalaska
Cruiser’s Pizza, Packwood
Justice General Store, Onalaska
Morton Country Market, Morton
Mossyrock Market, Mossyrock
Nick’s AM/PM, Chehalis
Packwood Chevron, Packwood
Pony Espresso, Chehalis
Salkum Super Market, Salkum
Tall Timber Restaurant, Randle
Stanley’s Store, 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.
