Food Establishments With Violations: (Red/Blue/Total)
13th Street Market, Chehalis (10/0/10)
Sandwich cooler was not maintaining safe temperatures and several foods were found cold holding between 46.8 and 53 F. These were discarded. Please adjust as needed and then monitor frequently to ensure temperatures stay at 41 F. or below. This is a repeat violation. (10 red)
Inspection: Sept. 12
Jungle Blends, Chehalis (0/5/5)
An indirect drain is required on the three-compartment sink. Please correct within two months. Left diagram. (5 blue)
Inspection: Sept. 11
Pe Ell Nutrition, Pe Ell (0/5/5)
The three-compartment sink is still indirectly drained. Will notify Senior Services and other parties about this to see if solution can be identified. (5 blue)
Inspection: Sept. 11
Moose Lodge, Morton (0/5/5)
The three-compartment sink is not indirectly drained. This needs to be changed to an indirect drain within six months. Handout provided for examples of acceptable arrangements. (5 blue)
Inspection: Sept. 10
JJ Berry Country Store, Chehalis (10/0/10)
One cooler was not maintaining safe temperatures and yogurt was found at 45.9 F. Potentially hazardous foods must be kept at 41 F. or below at all times. Refrigerator was adjusted. Please monitor closely to ensure temperatures drop. (10 red)
Inspection: Sept. 10
Munch Express, Centralia (10/0/10)
Sandwiches were found cold holding between 47 and 52.4 F. and must be 41 F. or below. These were discarded. Please develop other ways to ensure safe temperatures. Discussed “ice blankets/sheets.” (10 red)
Inspection: Sept. 10
King Oscar Motel, Centralia (0/10/10)
There was no sanitizer solution available. Please monitor daily during service. Solution of 50-100 ppm needed. Provide test strips. (5 blue)
Dishwasher cycle is too long to test during inspections and test strip records have not been kept as requested. Please begin testing weekly and keep stickers available on a piece of paper with dates. This is a repeat violation. (5 blue)
Inspection: Sept. 11
Chehalis Grocery Outlet, Chehalis (10/0/10)
Several potentially hazardous foods were found cold holding between 45.1 and 58.3 F. and must be 41 F. or below at all times. Foods were either relocated or discarded, depending on time and temperatures. (10 red)
Inspection: Sept. 8
Centralia Shop’n Kart, Centralia (0/5/5)
Bakery dishwasher is not sanitizing. Please correct and test weekly. This is a repeat violation. (5 blue)
Inspection: Sept. 8
Jeremy’s, Chehalis (10/0/10)
Potentially hazardous foods were found cold holding between 43 and 52.3 F. and must be kept at 41 F. or below at all times. These were moved to other units to cool. (10 red)
Inspection: Sept. 9
Chehalis AM-PM, Chehalis (45/0/45)
Food worker cards were not available for all employees. Please correct within one week. (5 red)
Hand wash sink is completely clogged. This must be corrected by tomorrow. In the meantime, use the three-compartment sink. Please sanitize before dishwashing. (10 red)
Potentially hazardous foods were found in the hot case at 90 F., with a Time as a Control discard times greater than four hours. These were discarded. (25 red)
Digital thermometer was broken. This was replaced. (5 red)
Inspection: Sept. 8
Food Establishments With Perfect Scores:
Boistfort School District, Curtis
Chehalis Deli II, Chehalis
Veggies, Chehalis
Main Street Food Mart & Deli, Chehalis
Taco Del Mar, Chehalis
Pe Ell School District, Pe Ell
Blanton’s Market, Packwood
White Pass Elementary, Randle
Dunnies, Chehalis
Gather Cafe, Centralia
Tacos el Rey, Centralia
Interstate Chevron Food Mart, Chehalis
•••
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.
