Puyallup eatery gets 55 red points. Here are Pierce Co. food scores for June 1

The Tacoma-Pierce County Health Department routinely inspects more than 100 establishments each week, whether that be a restaurant, coffee stand, grocery store or school cafeteria.

While most of those establishments pass the inspection, some need extra help.

During a routine inspection, each establishment is graded on a points system. Red points are tacked on for critical violations, which are likely to cause foodborne illness, according to the Health Department. Examples include improper handwashing and poor temperature control.

Blue points are tacked on for non-critical violations, which could lead to critical violations if they’re not corrected. Examples include improper cleaning of equipment or some maintenance issues.

Most establishments are inspected between one and four times a year.

Establishments that receive between 0 and 30 points get a passing score, while establishments that receive 35 or more red points are required to be reinspected by the Health Department.

If establishments have repeated critical violations, they could be closed down by the Health Department. Establishments can also be closed for an imminent health hazard, like a fire, a floor or a loss of power.

Establishments also receive grades based on the past four inspections. Great = very few or no concerns. Okay = some concerns. Needs to improve = many or repeated concerns.

Here are the establishments that received 35 or more red points the week of May 25. Comments are taken directly from Health Department inspection reports.

Pho Ever & Wok

• 11012 Canyon Road E. #47, Puyallup
• Inspection score on May 29: 50 red points
• Grade: Okay

Violations and comments

• Proper cooling procedures: Observed vermicelli noodles in covered portioned cups at 54F in bottom of garnish station prep cooler. Employee stated the noodles had been cooked 3 hours prior. Cool all time/temperature control for safety (TCS) foods 2 inches uncovered. Vermicelli noodles discarded. Inspector recommends facility cools noodles to 41F in hotel pans before portioning into containers.
• No room temperature storage; proper use of time as a control: Observed rice stored at room temperature on grill station prep cooler. Room temperature storage of Time /Temperature Control for Safety Food (TCS) is not permitted. Rice discarded. Do not store rice at room temperature

Indochine Asian Dining Lounge

• 1924 Pacific Ave., Tacoma
• Inspection score on May 29: 40 red points, 5 blue points
• Grade: Great

Violations and comments

• Food contact surfaces cleaned and sanitized; no cross contamination: Observed employee handle raw shrimp with gloved hands and then handle a customer plate and ready to eat cabbage and carrots with the same gloves. Food contact surfaces and utensils must be used and sanitized to not cause cross contamination. Food contact surfaces and utensils must be washed, rinsed, and sanitized once they become contaminated and before switching tasks. Single use gloves must be discarded and hands washed once contaminated. Employee discarded gloves, washed hands, discarded contaminated food, and obtained a new dish.
• Proper cooling procedures: Observed 3 buckets of cooked chicken in the 1 door reach in cooler at 41F, covered, with dripping condensation on the lid. Chicken was cooked and cooled 4 days prior. Cool all Time /Temperature Control for Safety Food (TCS) at a food depth of 2 inches or less, uncovered, in a walk-in refrigerator. Do not cover or transfer food to a greater food depth until it is 41°F or below. Use a digital thin tip thermometer to verify food temperature. Chicken discarded.
• Food properly labeled; proper date marking: Cooked chicken in the walk-in cooler labeled tofu and dated longer than 7 days prior. Sauce in the walk-in cooler dated 4/7, 52 days prior. Employee stated the label was wrong and it was cooked and cooled 2 weeks prior. Refrigerated, ready to eat Time/Temperature Control for Safety (TCS) food prepared and cold held longer than twenty-four hours must be marked with the prepared date or discard date and used or discarded within 7 days of opening/preparing. The day of preparation/opening must be counted as day one. Sauce discarded.

Charlie’s Restaurant & Lounge

• 113 E. Main Ave., Puyallup
• Inspection Score on May 28: 55 red points
• Grade: Great

Violations and comments

• Raw meats below or away from ready-to-eat food; species separated: Ground beef stored over cooked smoked sausage in bottom of batter station prep cooler. Raw pork stored over ready to eat beef in walk in cooler. Raw meats and raw whole shell eggs must be stored below and away from ready-to-eat foods. Separate by types or species of raw animal foods. Raw foods moved below and away ready to eat food.
• Proper hot holding temperatures: Observed gravy between 120-157F in steam table. Employee stated the gravy was placed into table approximately 1.2 hours prior. Steam well water only reached the bottom of the hot holding pans. Gravy was the only item without a lid. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Gravy reheated to 167F. A lid was placed on container and more water added to steam table.
• No room temperature storage; proper use of time as a control: Observed garlic butter stored at room temperature without a timer or proper labeling for time as a public health control ( TAAC). Facility currently has a TAAC plan for garlic butter. Employee stated the butter was taken out 2 hours prior. Timer was set for 2 hours and a discard time placed on garlic butter.

Andale Feast Mexican Restaurant

• 602 112th St. S., Tacoma
• Inspection Score on May 27: 50 red points, 5 blue points
• Grade: Great

Violations and Comments

• Hands washed as required: Observed employee crack raw shell eggs with gloved hands. Employee then changed gloves without a handwash sink and touched shared grill utensils. After handling raw eggs or raw meat discard gloves, wash hands, and put on new gloves before handling ready-to-eat foods. Education provided. Employee directed to wash hands.
• Proper barriers used to prevent bare hand contact with ready-to-eat foods: Observed employee using bare hands to drain water from container of lettuce. Lettuce is used as a condiment as is not cooked. Use utensils, tongs, scoops, spoons or single use gloves to prevent bare hand contact with all ready-to-eat food. Top layer of lettuce discarded. Employee directed to put gloves on.
• Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used: Observed employee spraying dirty dishes with bleach sanitizer. Employee then washed dishes, rinsed off soap, and set dishes to dry. Dishes must be washed with soap, rinsed with plain water, and then soaked in food safe sanitizer for thirty seconds. Dishes then must be air dried so that the sanitizer properly evaporates. Discussed proper warewashing procedures with employees. Set up sanitizer solution and set dishes to properly air dry.

Trapper’s Sushi

• 323 Garfield St. S., Tacoma
• Inspection score on May 27: 45 red points
• Grade: Great

Violations and comments

• Hands washed as required: Observed employee use gloved hands to dredge raw chicken in flour. Employee then took off gloves and went to put on new gloves without washing hands. After handling raw eggs or raw meat discard gloves, wash hands, and put on new gloves before handling ready-to-eat foods. Employee directed to wash hands.
• Adequate hand washing facilities: Handwash sink in kitchen on left side of sushi line did not have paper towels. - Handwash sink in bar area was blocked by an empty ice bucket. Handwash sinks must be accessible at all times. Do not store anything inside or in front of a handwash sink. All handwash sinks must have hot and cold running water, soap, and paper towels. Bucket removed. Paper towels provided.
• Proper cold holding temperatures: Hoshizaki sushi display cooler (left): egg custard 58F, cream cheese 68F, cooked crab 58F, air 65F Sushi display cooler was not turned on prior to start of service. Foods were stocked this morning. Ensure all Time /Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. PIC choose to discard foods. Ensure equipment is functional prior to starting service.

Maritime Mart

• 7102 Stinson Ave., Gig Harbor (at Chevron gas station)
• Inspection Score on May 27: 45 red points
• Grade: Great

Violations and comments

• Proper cooling procedures: Walk in cooler - Pastrami 47F (covered, sliced more than 12 hours ago), ham 47F (covered, sliced more than 12 hours ago) -1 door True T23 reach in cooler: Sliced tomatoes 47F (covered, sliced less than 2 hours ago), shredded lettuce 52F (covered, sliced less than 2 hours ago). Cool all Time/Temperature Control for Safety Food (TCS) at a food depth of 2 inches or less, uncovered, in a walk-in refrigerator. Do not cover or transfer food to a greater food depth until it is 41°F or below. The pastrami and ham were discarded. The lids were removed from the shredded lettuce, sliced tomatoes and they were moved to the bottom of the 2 door prep cooler.
• Proper cold holding temperatures: Observed in the 1 door True T23 reach in cooler: sliced turkey 46F (sliced less than 1 hour ago), ambient temp 46F. PIC stated that a technician was at the facility yesterday and a wire needs to be replaced. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. The sliced turkey was moved to the walk in cooler. PIC was instructed to not store anything in the cooler until the cooler reaches 41F or below. PIC stated the technician should be out next week to repair the cooler.
• Compliance with valid permit; operating and risk control plans and required written procedures: Observed the facility offering the following unapproved menu items: egg salad, tuna salad, deviled eggs, macaroni salad. Before changing any menu items it must be approved by the Tacoma -Pierce County Health Department. Facility is required to submit food prep steps to food@tpchd.org. Facility must remove unapproved items from all menus and facility immediately.