Food Establishments With Violations: Red/Blue/Total
Casa Ramos, Centralia 15/0/15
Cooks did not know cooking and hot holding temperatures. Please ensure all workers know all food safety requirements and temperatures and monitor foods frequently.
One refrigerator was not maintaining required temperatures and several potentially hazardous foods were cold holding between 48.4 and 51.7 degrees F. All PHFs must be kept at 41 degrees F or below at all times. These were either discarded or moved to the walk-in to cool. (10 Red)
Digital thermometers were available but were not being used to monitor food temperatures. Please monitor frequently enough to ensure safe cooking, hot holding and cold holding temperatures are always maintained. (5 Red)
Due to the third cold-holding violation in two years, an updated plan of correction, with $250 fee, is due within 10 days.
Inspected Oct. 16.
Centralia College ECEAP-ELC, Centralia 10/0/10
Hand wash sink was blocked with a food strainer and paper towel dispenser wasn’t working. These were both corrected. Please keep hand sink clear and fully stocked at all times. (10 Red).
Inspected Oct. 17.
Hillcrest Food Mart, Chehalis
Establishment has no water service at this time. Employees were instructed to stop selling prepared foods and to stop preparing new supplies of food until further notice. Spoke to new owner and phone and relayed this information.
Inspected Oct. 14
Main Street Food Mart, Chehalis 25/10/35
Buckets of raw chicken are stored immediately adjacent to ready to eat foods, like individual condiment cups and in areas requiring the chicken to be carried over these products. Please store raw meat at least 12 inches from ready-to-eat foods, nearest the door. This was corrected. (5 Red)
The person in charge and only food worker present did not know cooking, hot holding or cold holding temperature requirements. This is a repeat violation (5 Red).
Two of the digital thermometers are not working and the third is still very dirty and is not used to measure food temperatures. PIC indicated that he is too busy to clean the thermometer. This is a repeat violation. (5 Red)
Potato cakes were hot holding at 120 degrees F and were discarded. All other hot foods were 135 degrees F or above.
There was no sanitizer in bucket for wiping towels. Please use test strips to ensure 50 to 100 parts per million solution. This is a repeat violation. (5 blue).
Operational plan of correction was not submitted as required due to previous multiple repeat violation. Please have owner contact me tomorrow to discuss plan requirements. (10 Red)
Due to the third violation in two years for the person in charge not knowing required food safety procedures, a $250 fee is due within 10 days. An operational plan of correction is also required within 10 days if owner meeting is scheduled by tomorrow. Otherwise, plan is due tomorrow since it is already past due.
Due to the third violation for not having any sanitizer available, a $100 fine is due within 10 days.
Dishes are not being washed, rinsed, sanitized and air dried as required. Large dishes are washed in the mop sink. This is not allowed. Please clean and sanitize dishes in three-compartment sink as discussed. (5 Blue)
Inspected Oct. 14
Subway, Interstate Avenue, Chehalis 20/5/25
PIC needs a better working knowledge of food safety requirements.
Several food workers do not have valid food worker cards, including the manager. Please ensure that all workers, including new workers, maintain valid cards onsite. (5 Red)
Please ensure all potentially hazardous foods are cooled uncovered in the walk-in after preparation if they increase in temperature above 41 degrees F.
Many meats were cold holding between 45 to 55 degrees F and must be kept at 41 degrees F or below at all times. All were over-stocked in the prep cooler. These were either discarded or moved to the walk-in to cool, based on time and temperature. (10 Red)
One digital thermometer was not working and person in charge did not know how to use the thermometer. Please ensure all food workers are trained in all required food safety procedures. (5 Red)
Please ensure dishes are washed, rinsed and sanitized and air dried, in that order. (5 Blue)
Inspected Oct. 15
Subway, View Street, Centralia 5/0/5
Several potentially hazardous foods were cold holding between 43.5 degrees F to 44.5 degrees F and must be kept at 41 degrees or below at all times. Temperatures were confirmed with establishment’s thermometer by person in charge. Refrigerator temp was lowered. Please monitor temperatures more frequently. (5 Red)
Tomatoes were recently sliced, covered and placed into the walk-in. Temperatures were observed at 50.7 degrees F. Please measure temps of all potentially hazardous foods after preparation and cool uncovered in the refrigerator if above 41 degrees F. These were uncovered.
Inspected Oct. 15
Tortas y Tacos Hernandez, Centralia, Mobile 20/0/20
Hand sink was initially blocked by several items. This was corrected. Please keep hand sink completely clean, accessible and fully stocked with soap, paper towels and hot water. (10 Red)
Establishment was cooling beans, which is not allowed on the mobile unit. These may not be served to the public. Also, wastewater disposal site has changed. Please provide email permission from new site. (10 Red)
Approved to operate at private events under the same menu, same mobile unit permit, as long as the same water and wastewater sources are used.
Inspected Oct. 15
Food Establishments With Perfect Scores:
Boccata, Centralia, Oct. 15
Lewis County Headstart, Chehalis, Oct. 15
Futurus High School, Centralia, Oct. 17
Centralia Headstart, Centralia, Oct. 17
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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.
