Teriyaki spot hit with 70 red points. Here are Pierce Co. food scores for June 1
The Tacoma-Pierce County Health Department usually inspects over 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. Most critical violations are corrected on site during the inspection, according to the Health Department.
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 re-inspected 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.
Even if establishments have more than 35 red points, they might still have a good inspection grade, since grades are 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 June 1. Comments are taken directly from Health Department inspection reports.
Yummi Teriyaki & Pho
- 5160 Point Fosdick Drive NW, Suite C101, Gig Harbor
- Inspection score on June 5: 70 red points
- Grade: Okay
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Hot hold on stove: Broth 129F-130F (burner was recently turned off). Steam table next to stove: Pork 88F (placed in steam table less than 2 hours ago). Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. The burner was turned back on and broth was reheated to 190F, the pork was placed back on the grill and reheated to 185F, then placed back in the steam table.
- No room temperature storage; proper use of time as a control: Observed fried green onions in oil 69F on top of the prep cooler lid. PIC (person in charge) stated it was cooked an hour ago. Room temperature storage of Time/Temperature Control for Safety Food (TCS) is not permitted. Hot hold at 135°F or higher or cold hold at 41°F or below. The fried green onions were placed in the bottom of the prep cooler.
- Toxic substances properly identified, stored, used: Sanitizer greater than 200 parts per million chlorine. Sanitizer remixed. Ensure the sanitizer is stored in a bucket with the wiping clothes stored inside the sanitizer solution.
- Compliance with valid permit; operating and risk control plans and required written procedures: Facility has added unapproved items to the menu: mango sticky rice, Pad See-EW, Kee Mao (drunken noodles), Panang Curry. Facility has added outdoor seating. Per your approval letter, and EH water approval the facility is allowed no more than 20 seats. Before adding additional items to the menu you must have approval from Tacoma Pierce County Health Department. Facility must remove unapproved items from all menus and facility immediately.
Takara Teriyaki
- 17526 Meridian St. E., Suite C103, Puyallup
- Inspection Score on June 5: 50 red points, 3 blue points
- Grade: Great
Violations and comments
- Proper barriers used to prevent bare hand contact with ready-to-eat foods: Observed employee cutting cabbage using vegetable peeler with bare hands upon arrival. PIC (person in charge) stated that employee was using gloves to cut the rest of the salad (carrots and lettuce) and only took off gloves when they began eating lunch. Use utensils, tongs, scoops, spoons or single use gloves to prevent bare hand contact with all ready-to-eat food. Remainder of cabbage and lettuce head discarded.
- No room temperature storage; proper use of time as a control: Five gallon bucket with fried chicken at 45-55F. Bucket was placed on top of boxes near the fryer. Top two inches at 50-55F. Employee stated that chicken had been out for 5 minutes. Container of cut chicken breast at a 4 inch food depth at 50F on prep surface. Employee stated chicken was cut about 10 minutes prior. Room temperature storage of Time/Temperature Control for Safety Food (TCS) is not permitted. Hot hold at 135°F or higher or cold hold at 41°F or below. Five gallon bucket placed back into walk-in cooler. Portion brought to top of prep cooler by fryer. Container of cut chicken put back in walk-in cooler.
- Proper eating, tasting, drinking, or tobacco use: Observed multiple employees eating on prep table next to fryer in the kitchen. Employees eating over bucket of fried chicken and container of salad being prepared. Employees must eat in a separate location away from any food preparation. Designate space in the back of the kitchen for employees or allow them to eat in the dining area.
Hackers Bar and Grill
- 3604 22nd Ave. NW, Gig Harbor
- Inspection score on June 5: 45 red points
- Grade: Great
Violations and comments
- PIC (person in charge) present, demonstrates knowledge and performs duties to maintain AMC (active managerial control); certified manager on staff unless exempt: Person In Charge is not present/does not meet the requirement for Demonstration of Knowledge. A PIC is required to be present during all hours of operation. The PIC must show they are capable of recognizing hazards that may contribute to foodborne illness and are able to take appropriate preventive and corrective actions to prevent transmission of foodborne illness.
- Food Worker Cards current for all food workers; new food workers trained: Observed missing or expired food worker cards. Keep food worker cards onsite for all employees. New employees need a food worker card before starting work. Update all employee food worker cards, ensure they are on site for future inspections.
- Proper cooling procedures: Prep cooler 3-door: (bottom) spinach 57F-60F (sealed in zip lock, that looked steamy). PIC (person in charge) stated that it was used during breakfast time, and it is stored on food containers in the top section of the prep cooler. Stated it was out for maybe 45 minutes. 2-door True cooler reach-in cooler: cut lettuce 48F (3 inch covered, cut less than 2 hours ago). Walk-in cooler: sliced prime rib 51F (2 in, covered with plastic wrap, sliced less than 1 hour 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 spinach was voluntarily discarded, cut lettuce was placed in 2 in pans uncovered, and the prime rib plastic wrap was removed.
- Proper cold holding temperatures (10 pts if more than 45F): Observed next to deep fryer: Fish 47F-50F sitting on top of ice. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Cold holding using ice must have ice equal to the level of the food. PIC said they were getting it set up for the fish and chips special. The fish was moved into the walk in cooler to cool back down. Inspector discussed placing the pans into a bigger pan of ice, and shoving the pans into the ice to surround the fish and the batter.
The Hub Gig Harbor
- 1208 26th Ave. NW, Gig Harbor
- Inspection score on June 4: 45 red points, 5 blue points
- Grade: Okay
Violations and comments
- Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria: Observed the following foods missing or incorrectly date marked: milk, heavy whipping cream, blue cheese, feta cheese. Facility must date mark opened, ready-to-eat, Time/Temperature Control for Safety food (TCS) kept for more than 24 hours. Date marked food must be served or discarded by the 7th day. High risk items marked for correct discard date.
- Proper hot holding temperatures (25 pts if less than 130F): Observed the following: Soup kettle: Chili 94F-120F, Steam table: Salmon chowder 121F, TCS beer cheese sauce 82F (double panned). PIC (person in charge) stated that they warm it in a pan and then place in the warmer/kettle. All have been reheated less than 1 hour ago. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. The chili, salmon chowder and TCS cheese sauce were reheated to 165F-170F then placed back in the steam table and soup kettle. The extra pan was removed from the cheese sauce.
- Proper cold holding temperatures (10 pts if more than 45F): Observed batter for the fish being stored on ice 49F. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Cold holding using ice must have ice equal to the level of the food. Batter was then marked for proper time discard.
- Potential food contamination prevented during delivery, preparation, storage, display: Mold residue observed in ice machine. Regularly clean and sanitize inside of ice machine. After ice machine is sanitized discard first batch of ice.
Sumalee’s Thai Cuisine
- 20831 State Route 410, Bonney Lake
- Inspection score on June 4: 40 red points, 5 blue points
- Grade: Great
Violations and comments
- Food contact surfaces cleaned and sanitized; no cross contamination: Found a piece of raw chicken stored in the same container as cooked chicken in the 3 door prep cooler. Additionally observed an employee crack an egg wearing two sets of gloves. Employee discarded top set of gloves and then proceeded to attempt to plate ready to eat food. Raw meats must be stored in a separate container below and away from ready to eat food. After cracking a raw shelled eggs, employees must discard all sets of gloves, and properly wash hands before handling ready to eat food. All cooked chicken was reheated to 165F+. Employee discarded all gloves, properly washed hands, put on new gloves and got a new dish to plate ready to eat foods.
- Proper cooling procedures: Found the following: Walk in cooler: rice 51F( 2 inches covered with condensation). Employee stated was prepared day prior. Foods cooling must be at a depth of 2 inches uncovered in the walk in cooler. Rice was discarded.
- Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used: Automatic dishwasher is dispensing less than 50 parts per million chlorine. Dishwasher must dispense between 50-200 parts per million chlorine. Adjust or repair the unit.
Burger Seoul
- 1701 Division Ave., Tacoma
- Inspection score on June 3: 50 red points
- Grade: Great
Violations and comments
- Food contact surfaces cleaned and sanitized; no cross contamination: Observed employee smash a raw beef and pork patty on the grill with a gloved hand before handling a fryer basket and thermometer used to temp ready to eat foods with the same glove. Food contact surfaces and utensils must be used and cleaned 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, and washed, rinsed, and sanitized the fryer basket and thermometer.
- Raw meats below or away from ready-to-eat food; species separated: Observed in the walk-in cooler: raw chicken stored above raw beef, raw shell eggs stored above ready to eat sauce. Separate raw meats based on lowest to highest cooking temperatures. Store seafood and eggs over ground meats with raw poultry (chicken) on the bottom shelf. Store ready-to-eat foods separately or above raw meats. Food rearranged.
- Proper cooling procedures: Observed in the walk-in cooler: sauce with cooked onions at 37F in a half full stock pot. Per PIC (person in charge), sauce is cooked in the pot and then placed directly in the walk-in cooler to cool. Sauce was cooked and cooled at least 1 day 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. Sauce discarded.
- Proper cold holding temperatures (5 pts if 42F to 45F): Observed in the top of the right prep top cooler: sauce with cooked onion 45F, house ranch 45F. Both sauces were in squeeze bottles and set in a tray in the top of the cooler. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Inspector recommends storing squeeze bottles in the bottom of the cooler. Bottles moved to the bottom.
La Perla del Mar 2
- 11401 Steele St. S., Suite 101, Tacoma
- Inspection score on June 1: 40 red points
- Grade: Great
Violations and comments
- Food Worker Cards current for all food workers; new food workers trained: Observed missing or expired food worker cards. Keep food worker cards onsite for all employees. New employees need a food worker card before starting work.
- Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria: Observed the following: green salsa (in squeeze bottle) 56F, salsa (in squeeze bottle) 48F, salsa (in squeeze bottle) 45F. Per employee on site the salsa squeeze bottles are brought out to customer tables for orders and then placed back into the fridge. Time/Temperature Control for Safety (TCS) food can not be re-served once it has gone into the possession of a customer. Salsa that had been to customers’ tables was discarded. Discussed serving TCS food such as salsa in portion containers for customers.
- Proper cooling procedures: Observed in the walk in cooler: Beef menudo 38F (covered, 3.5 inches deep, 1/4 inch fat cap, fat dried on lid in a condensation drip pattern). Per employee the beef menudo had been cooled on the counter for a while and then lidded and cooled at that depth in the walk in cooler. 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. Beef menudo discarded.
Popeyes
- 17021 Canyon Parkway E., Tacoma
- Inspection score on June 5: 35 red points, 5 blue points
- Grade: Great
Violations and comments
- No room temperature storage; proper use of time as a control: Observed on counter: whipped butter 63F. Per PIC (person in charge), butter is pulled from walk-in cooler and kept on counter overnight and refilled as needed. Butter container and package states to keep refrigerated. Time/temperature control for safety(TCS) food must be hot held at 135F or above or cold held at 41F or below. Room temperature storage is not allowed. Butter discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Observed in 1 door Delfield prep top cooler: (top) cut lettuce 44F, TCS spicy sauce 49F , ambient 56F (bottom) cheesecake 48F, lettuce 48F, non-tcs apple sauce 51F, water 51F, Cole slaw 40F, ambient 53F. Per PIC (person in charge), food in unit was prepped and placed into walk-in cooler this morning, apple sauce and water were in cooler overnight. Cold held time/temperature control for safety (TCS) food must maintain at 41F or below. All TCS food removed from cooler to functional refrigeration nearby . Unit was unable to be adjusted while on site. Repair or replace cooler so that it is functional and able to hold food within at 41F or below. Do not store any TCS food within unit.
- Potential food contamination prevented during delivery, preparation, storage, display: Observed water leaking from within top of right side in 2-door Traulsen Cooler with raw chicken being stored underneath. Water had pooled in the bottom of unit and was actively dripping from above. Per PIC (person in charge), work order has already been placed for cooler due to gasket seal. Unit remained functional at 41F and below. Protect food from contamination during delivery, preparation, storage, and display. All chicken moved to left side of cooler where no leaking was observed. Repair cooler. Until repaired, continue to monitor cooler to ensure temperatures remain below 41F and that no foods are stored below active leaks.
Stacks Burgers Food Truck
- 14906 Pacific Ave S., Parkland
- Inspection score on June 4: 35 red points
- Grade: Great
Violations and comments
- Adequate hand washing facilities: When inspector first entered the mobile the max hot water temperature was 78F. Provide hot and cold water with hot water at least 100°F. Keep handwash sinks accessible and provide soap and paper towels. PIC (person in charge) turned hot water tank up and it reached 93F but was sputtering frequently. Repair to provide hot water to be at least 100F and a flow adequate to wash hands.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: 1 door Motak reach in cooler: homestyle ranch 51F. Per PIC (person in charge) an employee had the ranch out to make portioned cups. Atosa chef base cooler: beyond meat 50F, sliced chicken 49F, ambient air 49F. 2 door Motak MST48X prep top cooler: (top) coleslaw 50F, shredded lettuce 53F, arugula 53F (bottom) coleslaw 49F, shredded lettuce 46F, arugula 49F, ambient air 51F. Cooler overstocked Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Ranch left in cooler to cool to 41F. TCS foods relocated to 1 door reach in. PIC moved items out of cooler to improve air flow in the cooler.
- Accurate thermometer provided and used to evaluate temperature of TCS foods: Observed only thermometer on mobile was dead and would not turn on. Provide a tip-sensitive thermometer with a small diameter probe to monitor the temperature of small or thin food.
- Compliance with valid permit; operating and risk control plans and required written procedures: Observed mobile not operating as approved. Observed in chef base cooler: pork 87F (6 in deep, uncovered). Per PIC (person in charge) they had too much pork hot holding so they placed the pork in the cooler to cool approximately 30 minutes prior. The mobile must operate as approved. No cooling of hot foods is permitted on the mobile. Pork was reheated to 165F and moved to hot hold on the grill.
Denny’s
- 16511 Meridian E., Puyallup
- Inspection score on June 4: 35 red points
- Grade: Great
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed: Steam table: gravy 125F, gravy with sausage 102F. Gravy was placed to hot hold around 8 am, more than 2 hours prior). Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Gravies discarded
- Proper cold holding temperatures (10 pts if more than 45F): Observed: 2 door Beverage Air prep top cooler: (top) boiled egg 53F. Borderline temperatures in the tops of all the prep coolers. Boiled eggs come premade. Boiled eggs were opened last night. Employee stated open package is usually discarded by morning shift. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Boiled eggs discarded.
Chipotle Mexican Grill
- 10427 Gravelly Lake Dr. SW Suite A, Lakewood
- Inspection score on June 1: 35 red points
- Grade: Great
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed chicken between 95-156F and shredded beef between 116-164F in the togo station steam table. Shredded beef placed in hot well 1 hour prior. Chicken placed in hot well 30 minutes prior. Ensure all Time/temperature Control for Safety (TCS) food is hot held at 135F or above. Chicken reheated to 178F and shredded beef reheated to 166F. Be sure to stir frequently. Keep lids on hot holding food when feasible.
- Proper cold holding temperatures (10 pts if more than 45F): Observed cut lettuce between 38-47F in the togo station prep top cooler. Prep insert was overfilled. Ensure all TCS food are cold held at 41°F or below at all times. Top half of lettuce discarded at PIC discretion.
Minnie Stephenson
The News Tribune