Food Establishments With Violations: Red/Blue/Total
GG’S Teriyaki and Sushi, Centralia 5/30/35
Salmon and Hamachi are the only two fish that are served raw and are not purchased pre-frozen, meeting parasite destruction requirements. However, the freezer is not currently maintaining the required -4 degrees Fahrenheit temperature. Please discontinue serving these two fish until the freezer is adjusted and can hold temperatures -4 degrees Fahrenheit or below at all times, even when busy. Please contact me when corrected.
Time as a control was not being implemented correctly for sushi rice. Sushi rice must be discarded within 4 hours of preparation and must be labeled with the discard time. Today the rice was incorrectly labeled even though the cook indicated it was recently made. This was discarded. (Red 25)
Neither digital thermometer was working. Please replace the batteries by tomorrow. This is a repeat violation. (Red 5)
Several large bags of food are opened and stored on the floor of the back room. Please transfer all of those items to covered food-grade containers and keep off floor. Please clean this area. (Blue 5)
Inspection: Sept. 21
Edison Elementary, Centralia 0/5/5
There are no test strips to test the dishwasher sanitizer. (Blue 5)
Inspection: Oct. 10
Freeway Mart, Centralia 0/5/5
There was no sanitizer in the bucket for towels. (Blue 5)
Inspection: Oct. 19
Lax Building, Centralia 0/5/5
Dishwasher has not been tested for sanitization. (Blue 5)
Inspection: Oct. 20
Lewis County Jail, Chehalis 5/0/5
Two of the four food worker cards have been expired for several months. (Red 5)
Inspection: Oct. 11
Plaza Jalisco, Napavine 10/3/13
Potentially hazardous foods were cold holding temperatures between 42 and 46.8 degrees Fahrenheit and must be kept at 41 degrees Fahrenheit or below at all times. (Red 10)
Two large packages of chicken were thawing in the handwash sink, and were not immersed in water. These were still cold and transferred to the walk-in to thaw. (Blue 3)
Inspection: Oct. 11
Quality Inn, Centralia 10/5/15
Several cloth towels were hung on the inside and along the outside of the handwash sink. These were removed and then replaced by another worker who indicated they are used to dry hands. This is not allowed. (Red 10)
There are no stoppers available to fill the sinks to wash,rinse, and sanitize the dishes. (Blue 5)
Inspection: Oct. 11
Woodland Village, Chehalis 20/5/25
Cilantro was being chopped for service without being cleaned first. Unless labeled “ready to eat” all produce must be rinsed well in the sanitized produce sink under running water before use. This was discarded (Red 10)
Potentially hazardous foods were cold holding temperatures between 43.2 and 48.4 degrees Fahrenheit and must be kept at 41 degrees Fahrenheit or below at all times. These were either discarded or covered in ice to cool, depending on time and temperature. (Red 10)
Dishwasher has not been regularly tested. (Blue 10)
Inspection: Oct. 19
Big T’s BBQ, Centralia 10/5/15
The hot water handle is broken on the hand washing sink, the soap dispenser was very nearly empty, and the paper towels are stored a few feet away. The paper towels were moved to above the sink, the soap dispenser was refilled and the handle must be fixed by 3:00pm tomorrow. (Red 10)
There was no sanitizer in the bucket for towels. (Blue 5)
Inspection: Oct. 2
Chehalis Aerie #1550 (Eagles), Chehalis 20/0/20
Food workers need a better working knowledge of food safety procedures, including cooking temperatures, cold holding, and avoiding bare hand contact with fruit garnishes. (Red 5)
Bartender did not have her food worker card available. (Red 5)
Lettuce, tomatoes, and cheese, were not holding temperatures of 41 degrees Fahrenheit or less. All will be discarded (Red 10)
Inspection: Oct. 4
Cooks Hill Manor, Centralia 10/0/10
Potentially Hazardous Foods were cold holding between 45.7 and 47.4 degrees Fahrenheit and must be kept at 41 degrees Fahrenheit or below. Food was removed from this refrigerator.
Inspection: Oct. 2
Fuji Teriyaki, Centralia 20/0/20
Two food workers did not have valid food worker cards and another was expired. (Red 5)
Cabbage was cold holding in the top of the prep cooler between 54.3 and 63.1 degrees Fahrenheit and must be kept at 41 degrees or below at all times. Both containers were overfilled, these were moved to shallow, uncovered pans to cool in another refrigerator. (Red 10)
Both digital thermometers had dead batteries. (Red 5)
Inspection: Oct. 3
Futurus High School, Centralia 10/0/10
Deli meat sandwiches were cold holding between 46 and 52.3 and must be kept at 41 degrees or below. These must be discarded by 12:30 today if not served. (Red 10)
Inspection: Oct. 5
Safeway #1495 Bakery, Centralia 0/5/5
There was no sanitizer in the bucket for towels. This was corrected. (Blue 5)
Inspection: Oct. 2
Destination Packwood, Packwood 30/0/30
Food temperatures were too warm, please adjust the small refrigerators to be slightly colder. (Red 5)
Potato Salad had to be made here due to inability for delivery of commercial product. The salad did not code to correct temperatures in a timely manner. The establishment was not approved to do cooling in that the rules do not allow temporary food establishments to do cooling. (Red 25)
Inspection: Sept. 29
The Pelican, Centralia 60/0/60
Food temperatures for cold holding were to high for the macaroni salad. Unsure if it was cooled completely after making it this morning. Cool thoroughly (below 41 degrees Fahrenheit) before holding it under refrigeration. (Red 10)
Hot holding temperatures were too low for pulled pork. Keep hot foods at 135 degrees Fahrenheit or above until ready to discard. (Red 25)
The pork was heated overnight without being attended by a food worker. The temperature was not taken after cooking. (Red 25)
Inspection: Oct. 7
Blazer Bite, Centralia College 35/0/35
Several potentially hazardous foods were not holding 105 - 125 degrees Fahrenheit and must be kept at 135 degrees Fahrenheit or above at all times. These were discarded. (Red 25)
Ham was cold, holding at 46.7 degrees Fahrenheit and must be kept at 41 degrees Fahrenheit or below at all times. These were discarded. (Red 10)
Inspection: Sept. 27
Centralia High School, Centralia 0/5/5
Indirect drains are required on the 3-compartment and produce sinks. (Blue 5)
Inspection: Sept. 28
Centralia Shell, Centralia 25/0/25
Fried chicken pieces were hot holding between 117-124 degrees Fahrenheit and must be kept above 135 degrees Fahrenheit or above at all times. These were discarded. (Red 25)
Inspection: Sept. 28
Chehalis AmPm, Chehalis 0/10/10
Hand wash sink was not working properly, the hot water spigot had broken off and required pliers to turn on and off completely. There was a box and two large bottles of cleaning supplies immediately in front of the sink, and the sink is clogged, resulting in very slow drainage. This is a repeat violation no unpackaged foods may be sold until this is corrected. (Red 10)
Inspection: Sept. 26
El Sabor de Mexico, Chehalis 15/0/15
Neither food worker had a valid food worker card available. (Red 5)
There was a large bottle of soap in the handwash sink and the paper towel dispenser was blocked by a large tub of dirty dishes on the garbage can. This was corrected. (Red 10)
Inspection: Sept. 27
Food Establishments With Perfect Scores:
Lewis County Soccer Club, Stan Hedwall Park, Chehalis
Mossyrock High School, Mossyrock
Pe Ell Booster Club, Pe Ell
WF West FFA, Bearcat Stadium, Chehalis
Cedar Village IGA, Winlock
Cooks Hill Community Church, Centralia
Donna’s Bar and Grill, Toledo
Exit 59 Subway, Toledo
Market St. Pub, Chehalis
The Pearl Cafe, Chehalis
Toledo IGA, Toledo
Toledo Senior Center, Toledo
Winlock Eggspress, Winlock
Olequa Senior Center, Winlock
Winlock Shell Mini Mart, Winlock
Winlock-Vader Village, Winlock
WF West VB Booster, WF West Gym, Chehalis
Adna Elementary, Adna
Adna High, Adna
Lewis County Headstart Salkum, Centralia
Lewis County Juvenile Hall, Chehalis
Olympic Elementary, Chehalis
St. Joseph’s, Chehalis
Osbourn Country Harvest, Chehalis
Tom Douglas Catering, Chehalis
CC ECEAP-UNC, Chehalis
Joy’s Once Upon a Thyme, Chehalis
Lewis County Head Start, Chehalis
Safeway Starbucks, Centralia
Twin Cities Senior Center, Chehalis
Community Presbyterian Church, Onalaska
Chehalis Middle School, Chehalis
Dunnies, Chehalis
GG’s Teriyaki, Centralia
Happy Teriyaki #12, Centralia
Harrison Supermart, Centralia
Hillcrest Food Mart, Chehalis
IBean Espresso, Centralia College
Infantino’s II, Centralia
Jefferson-Lincoln, Centralia
Morton Senior Center Congregate, Morton
Pe Ell Pub, Pe Ell
RE Bennett, Chehalis
Rite Aid, Chehalis
Rush Road Shell, Napavine
Subway, Napavine
Thai Dish, Centralia
White Pass School Dist., Randle
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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.
