Editor’s Note: These are reports from health inspections in Lewis County between March and July of this year.
Lewis County Public Health’s inspections happen at various intervals, so reports from the health department include a few locations each.
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.
Food establishments with perfect scores:
Steamboat Espresso, Toledo
Jacked Up, Pe Ell
Dollar General, Pe Ell
Milltown Lanes, Morton
Market Street Bakery, Chehalis
Food establishments with violations: Red/Blue/Total
Dollies Dairy Bar, 651 W. Main St., Chehalis 5/7/12
Two food worker cards were expired and must be kept current at all times. Staff were asked to renew their food worker cards within three days of the inspection. (5 red)
There were no test strips for the sanitizer solution available at the time of inspection. Sanitizing solution must be measured in parts per million. The establishment was asked to have test strips before the health inspector returned the following day. (5 blue)
The facility was disorganized. Drain pipes were clogged, preventing cleaning of the floors. Staff were asked to conduct an in-depth cleaning of the whole building. (2 blue)
The establishment was also asked to replace metal thermometers should be replaced with digital thermometers.
Inspection: March 8
Chimi's Mexican Restaurant, 115 Cowlitz St., Toledo 5/0/5
Ground beef and chili verde pork were cold-holding between 42 and 44 degrees and need to be kept at 41 degrees or below at all times. Staff were advised to keep the lids off cooling foods and take temperatures frequently until they reached the appropriate cold-holding temperature. (5 red)
Hot-holding temperatures were great and the restaurant was in line with other safety procedures. Food worker cards were all up-to-date.
Inspection: March 17
K4 Coffee, 111 Carlisle Ave., Onalaska 10/0/10
Various milks were being held between 47 and 49 degrees Fahrenheit. Milk must be kept at 41 degrees or below at all times. The milks were moved to a walk-in cooler and the health inspector requested the business get a new thermometer or adjust/repair their thermometer more frequently. (10 red)
The person in charge demonstrated good food safety knowledge and procedures.
Inspection: March 21
Olympic Academy, 2057 SW Salsbury Ave., Chehalis 5/0/5
At the time of inspection, there was no certified food protection manager on staff. The establishment was asked to remedy this within 60 days. (5 red)
Overall, there was great, great improvement since the last inspection. The person in charge has applied procedures well.
Inspection: May 23
Packwood Senior Center, 12931 U.S. Highway 12, Packwood 25/5/30
A food protection manager certificate was not available at the time of inspection. (5 red)
There was no dedicated handwashing sink. Handwashing took place in one of three food preparation sinks. The establishment was required to install a dedicated sink for handwashing within one month. (10 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
The establishment did not have a refrigerator thermometer, which is meant to be put in the front, the warmest part of the refrigerator. (5 blue)
Staff were strongly recommended to begin dating food with expiration dates before refrigeration.
Inspection: June 14
Toledo Senior Center, 150 Coal St., Toledo 15/0/15
A food protection manager certificate was not available at the time of inspection. (5 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
Produce was being washed in the dedicated handwashing sink. The sink should be reserved only for handwashing, not food preparation.
Food was at great temperatures and the person in charge demonstrated good food safety knowledge and procedures.
Inspection: June 23
Twin Cities Senior Center, 2545 N. National Ave., Chehalis 15/0/15
A food protection manager certificate was not available at the time of inspection. The site manager was actively working on this training already. (5 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
Dishes had been washed, rinsed and sanitized manually before being placed in the dishwasher for extra sanitation, but the dishwasher does not sanitize consistently. The establishment was asked to take a 14-day record of the dishwasher consistently sanitizing in order to use it for this purpose.
Jimmy John’s, 103 W. High St., Centralia 30/0/30
There is no certified food protection manager available on staff, in person at the time of inspection and the person in charge did not know or implement the following food safety requirements:
• Employee health plan as it specifically pertains to symptoms that may be transmissible through food.
• Sanitizing food thermometer probe before placing it in food.
• Measuring temperatures after prep and cooling by approved methods until temperatures reach 41 degrees or below.
• Produce washing. (5 red)
Two employees, including the person in charge, did not have current food worker cards available and several others were from unapproved websites. Please correct all of these within seven days. (5 red)
Two meats were overstocked in the prep cooler and were measured at 47.1 and 53 degrees. These foods must be kept at 41 degrees or below at all times. These were discarded. (10 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
A policy violation was written and discussed.
Inspection: June 26
Olequa Senior Center, 119 NW Kerron St., Winlock 15/0/15
A food protection manager certificate was not available at the time of inspection. (5 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
Hot water, soap and paper towels were provided. Food temperatures were great.
Inspection: June 26
Pe Ell Nutrition Site, 416 N. First St., Pe Ell 15/0/15
A food protection manager certificate was not available at the time of inspection. (5 red)
There was no employee health policy printed at the time of inspection. A written vomit and diarrhea clean-up policy is required and was asked to be sent to the health department within 60 days. (10 red)
Please provide sanitizing test trips and a produce washing procedure. The handwashing sink must be used for handwashing only. Leftovers from this site are transferred to the Twin Cities Senior Center or discarded.
Person in charge demonstrated food safety knowledge. Great temperatures.
Inspection: June 29
