Thurston County's food inspection scores for June 3 reveal a mixed bag of results, with some establishments shining and others falling short. The scores, ranging from 30 to 108, highlight the importance of food safety and the need for ongoing vigilance in the food industry. Here's a closer look at some of the key findings and my thoughts on what they imply.
Teriyaki Spot: A Close Call
Yukio's Teriyaki scored 108 points, just barely avoiding a potential shutdown. The establishment's issues included a lack of active managerial control, improper handwashing practices, and TCS foods stored at room temperature. The inspection report also noted a certified food protection manager's absence, a critical oversight. These violations underscore the importance of strong leadership and employee training in food safety. It's a reminder that even high-scoring establishments can have areas for improvement.
Rica Cocina: New Challenges
Rica Cocina, a new food establishment, received 65 red points and 15 blue points. The inspection revealed a hand wash station blocked by trash, improper date marking of TCS foods, and a lack of a vomit and diarrhea plan. The storage of raw meats and chicken on the floor in a walk-in is particularly concerning. These issues highlight the need for thorough training and adherence to food safety protocols, especially in new establishments.
Gold Standard: Temperature Control Issues
Gold Standard, a food service establishment, had 50 red points and 5 blue points. The inspection found improperly cooled mac and cheese and cooked beets kept at room temperature. The weak sanitizer solution further exacerbated the situation. These violations emphasize the critical role of temperature control in food safety. It's a reminder that even small deviations can have significant health implications.
Boba and Beyond LLC: Knowledge Gaps
Boba and Beyond LLC faced issues with cold holding temperatures, handwashing, and sanitizer concentration. The person-in-charge lacked knowledge of these critical areas, and an expired food worker card was noted. These findings underscore the need for ongoing training and education in food safety. It's a reminder that knowledge gaps can have serious consequences.
Subway's Mixed Results
Subway's two locations had different outcomes. One was cited for improper food worker cards and cold holding temperatures, while the other had improper seals on doors and temperature issues with eggs and tomatoes. These mixed results highlight the variability in food safety practices within the same chain. It's a reminder that consistent adherence to standards is essential.
Nisqually Bar and Grill: Sanitizer Concerns
Nisqually Bar and Grill had a strong sanitizer solution, but it was too strong. This highlights the delicate balance in food safety, where too much or too little can be harmful. It's a reminder that precise control and monitoring are crucial.
Octapas: Documentation Gaps
Octapas had issues with shell stock identification tags, lacking critical dates. This highlights the importance of accurate documentation in food safety. It's a reminder that attention to detail is essential.
Taylor Ray’s Cafe: Raw vs. Ready-to-Eat
Taylor Ray’s Cafe stored raw eggs above ready-to-eat foods, a violation of food safety principles. This underscores the need for clear separation and storage practices.
Domino’s Pizza: Thermometer Accuracy
Domino’s Pizza was cited for using an inaccurate thermometer, a critical oversight in temperature monitoring.
Overall Insights
These inspection scores provide a snapshot of food safety practices in Thurston County. They highlight the importance of active managerial control, employee training, temperature control, and documentation accuracy. What's striking is the range of issues, from minor violations to critical health hazards. It's a reminder that food safety is a complex and ever-evolving field, requiring constant vigilance and improvement.
In my opinion, these inspections serve as a wake-up call for the food industry. They underscore the need for ongoing education, training, and adherence to standards. It's a shared responsibility to ensure that food establishments provide safe and healthy dining experiences. As consumers, we must also be vigilant and report any concerns. Together, we can drive positive change and protect public health.
