Thurston County's Food Inspection Report: A Deep Dive into the Teriyaki Spot and Beyond
In the realm of culinary delights, Thurston County's food establishments are under the microscope, with the latest inspection reports shedding light on the highs and lows of local eateries. The Teriyaki Spot, a seemingly popular dining destination, scored an impressive 108 points, but it's the details that paint a more nuanced picture. This article delves into the inspection findings, offering a critical analysis and commentary on the state of food safety in Thurston County.
The Teriyaki Spot: A Mixed Bag
Yukio's Teriyaki, located at 3500 Pacific Ave. SE, Olympia, received a total of 100 red points and 8 blue points during the inspection on May 21. The establishment's performance was a mixed bag, with both critical and less severe violations. The person-in-charge's lack of active managerial control was a significant concern, indicating a potential lapse in overall supervision. This is a red flag, as it can lead to a cascade of issues, including foodborne illnesses.
One of the more concerning violations was the improper handling of TCS (Potentially Hazardous Food) foods. Five gallons of pho broth were left covered and improperly cooled, while rice and noodles were stored in excessive amounts, both of which can lead to rapid bacterial growth. Fresh garlic and oil were found at a prep station near a stove, measuring over 41 degrees, which is a clear violation of temperature control.
The inspection also revealed a lack of compliance with permit conditions, including the absence of a certified food protection manager. This is a critical oversight, as it directly impacts the establishment's ability to maintain food safety standards. Additionally, frozen meat was found to be improperly thawed, which can introduce harmful bacteria into the food supply.
Despite these issues, a reinspection on May 22 resulted in the establishment's correction of violations and approval to reopen. This highlights the importance of swift action and the effectiveness of the county's inspection process.
Rica Cocina: A New Establishment with Challenges
Rica Cocina, a new food establishment at 111 Columbia St. NW, Olympia, faced a different set of challenges. On May 27, it received 65 red points and 15 blue points. The inspection revealed a hand wash station blocked by a trash bin, a lack of paper towels, and no date marks on TCS foods, which is a critical violation.
Meats were found improperly cold-held in sour cream containers, and half-and-half milk was cooling at an unsafe temperature. The inspection also noted the absence of a written vomit and diarrhea plan, which is essential for maintaining hygiene standards. Various food items were stored in sour cream containers without proper identification, and raw meats and chicken were stored on the floor in a walk-in.
These violations underscore the importance of proper food storage, temperature control, and hygiene practices, especially in new establishments.
Gold Standard: A Close Call
Gold Standard, located at 310 Capitol Way N., Olympia, received 50 red points and 5 blue points on May 27. The inspection revealed improper cooling of mac and cheese, which measured 56 degrees, and cooked beets stored at room temperature, reaching 96 degrees. An in-use sanitizer solution was also found to be too weak.
These violations highlight the importance of proper food cooling and sanitization practices, which are essential for preventing foodborne illnesses.
Boba and Beyond LLC: Knowledge Gaps and Expired Cards
Boba and Beyond LLC, at 1401 Marvin Road NE, Suite 103, Lacey, faced issues related to knowledge gaps and administrative errors. The person-in-charge lacked knowledge of cold holding temperatures, handwashing, and vomit and diarrhea cleanup. An expired food worker card and the absence of a certified food protection manager certificate were also noted.
These findings emphasize the need for ongoing training and certification, ensuring that food handlers are well-versed in food safety practices.
Chipotle Mexican Grill: Temperature Control Issues
Chipotle Mexican Grill, located at 4002 Pacific Ave. SE, Lacey, received 30 red points and no blue points on May 27. The inspection revealed hot-held white rice measuring less than 135 degrees, which is a critical violation.
This highlights the importance of precise temperature control, especially for hot-held foods, to prevent bacterial growth and foodborne illnesses.
Subway: Inconsistent Performance
Subway, with two locations in Lacey, faced inconsistent performance. The first location, at 1401 Galaxy Drive NE, received 20 red points and no blue points on May 28, citing improper food worker cards and the absence of a certified food protection manager certificate.
The second location, at 8205 Martin Way E., received 10 red points and 2 blue points on May 27, with issues related to door seals and temperature control of TCS foods.
These findings underscore the importance of consistent adherence to food safety standards across all locations.
Nisqually Bar and Grill: Sanitizer Solution Issues
Nisqually Bar and Grill, at 10326 Martin Way E, Olympia, received 10 red points and no blue points on May 28. The inspection revealed an in-use chlorine sanitizer solution that was too strong, which can be harmful if not properly diluted.
This highlights the need for precise control and monitoring of sanitization processes to ensure food safety.
Octapas: Identification and Sanitizer Issues
Octapas, located at 610 Water St. SW, Olympia, received 5 red points and 5 blue points on May 21. The inspection noted issues with shell stock identification tags, lacking first and last dates of sale and service.
Additionally, an in-use sanitizer solution was found to be too weak, which can compromise food safety.
Taylor Ray’s Cafe: Raw Egg Storage Issues
Taylor Ray’s Cafe, at 3205 Willamette Drive NE, Lacey, received 5 red points and no blue points on May 27. The inspection revealed raw whole shell eggs for employee use stored above ready-to-eat foods, which is a violation of food storage guidelines.
This highlights the importance of proper storage practices to prevent cross-contamination.
Domino’s Pizza: Thermometer Accuracy
Domino’s Pizza, at 10501 Creek St. SE, Yelm, received 5 red points and no blue points on May 26. The inspection cited the establishment for not having an accurate thermometer, which is essential for monitoring food temperatures.
Conclusion: A Call for Continuous Improvement
The inspection reports paint a picture of a diverse range of food establishments, each facing unique challenges. From temperature control issues to knowledge gaps and administrative errors, these findings underscore the need for continuous improvement in food safety practices.
As consumers, we must remain vigilant and aware of the inspection results, using them as a guide to make informed choices. For food establishments, these reports serve as a reminder of the critical importance of adhering to food safety standards, ensuring the well-being of customers and the long-term success of the business.
In Thurston County, the journey towards culinary excellence is an ongoing process, and these inspections play a pivotal role in shaping a safer and more reliable food environment.
