Burger joint hit with 100 points. Here are Pierce County food scores for June 8
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 evaluated using 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 onsite 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.
The Health Department also gives each establishment an inspection grade. Even if establishments have more than 35 red points, they might still have a good inspection grade, since 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 June 8. Comments are taken directly from Health Department inspection reports.
Stacks Burgers
- 14906 Pacific Ave. S., Parkland
- Inspection score on June 11: 100 red points
- Grade: Okay
Violations and comments
- Hands washed as required: Observed an employee place raw burger patties on the grill, remove gloves, put on new gloves without a hand wash and then handle a ready to eat roll. After handling raw eggs or raw meat discard gloves, wash hands, and put on new gloves before handling ready-to-eat foods. Roll discarded. Employee removed gloves and washed hands.
- Proper cooling procedures: Observed in 1 door reach in cooler: cooked onions 70F (4 in, covered). Per PIC (person in charge) the onions had been cooked at 9 am and then placed in the cooler at that depth, covered. 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. Onions discarded
- Proper hot holding temperatures (25 pts if less than 130F): Observed in Bottle hot holder: TCS cheese sauce 75-83F, burner had accidentally been turned off. Per PIC (person in charge) the cheese sauce had been in the warmer since 11 am. Hot hold Time /Temperature Control for Safety Food (TCS) at 135°F or above. Cheese sauce discarded.
- Proper cooking time and temperature; proper use of noncontinuous cooking: Observed pork that was in the grill drawers. PIC (person in charge) stated that the pork is cooked overnight when no employees are present. I asked to see the data log or the logs taken for the pork, and they did not have any. Per your prep steps a Elitech GSP-6 continuous temperature monitoring unit would be inserted into the pork roast before being placed in the oven at 300F. Per PIC they had a data logger, but it broke and they have not obtained a new one. Stop overnight cooking immediately. Facility is not approved to overnight cook until they provide inspector proof of a functional data logger. Ensure that logs are being taken for the overnight cooking or this process will be revoked and all of the pork cooked overnight will be discarded.
Taqueria Los Potrillos 8
- 5115 Olympic Drive, Gig Harbor
- Inspection score on June 10: 55 red points, 5 blue points
- Grade: no grade yet
** This establishment was temporarily closed by the Health Department due to a plumbing issue, but re-opened a day later after a re-inspection
Violations and comments
- Food Worker Cards current for all food workers; new food workers trained: Observed missing or expired foodworker cards. Keep food worker cards onsite for all employees.
- Food in good condition, safe and unadulterated; approved additives: Observed moldy jalapenos in 2 door prep cooler (bottom) Ensure all foods are wholesome and free from spoilage. Foods past the expiration date must be removed from sale. Foods past the best if use by date must be clearly labeled as outdated. The jalapenos were discarded.
- Raw meats below or away from ready-to-eat food; species separated: Observed the following: 1 door reach in cooler raw chorizo being stored over cilantro. 2 door prep cooler (bottom) raw whole shelled eggs being stored over grated parmesan cheese. Raw meats and raw whole shell eggs must be stored below and away from ready-to-eat foods. The cilantro was moved to the top shelf, and the whole shelled eggs were moved to the bottom shelf in the prep cooler.
- No room temperature storage; proper use of time as a control: Observed a roasted jalapeno 97F in a pan on top of burner that has been turned off. Room temperature storage of Time/Temperature Control for Safety Food (TCS) is not permitted. Jalapeno was discarded.
- Compliance with valid permit; operating and risk control plans and required written procedures: Observed mobile not operating as approved. Observed the following: • unwashed produce on the mobile truck (heads of lettuce in a bag that states wash before using), and a container of onions with outer layers (peels) intact. The mobile must operate as approved. Mobile unit operating conditions include: All produce must be rinsed at the approved commissary and ready to use on the mobile unit.
- Sewage, wastewater properly disposed: Observed water coming from the waste water tank on the mobile and leaking out from under the trailer door onto the ground. PIC (person in charge) stated that the waste water tank was full and it is leaking out. Ensure all leachate is disposed of in sanitary sewer. Do not dispose of leachate in a storm drain or on the ground.
Ace Sushi at Stadium Thriftway
- 618 N. First St., Tacoma
- Inspection score on June 10: 55 red points, 5 blue points
- Grade: no grade yet
Violations and comments
- Raw meats below or away from ready-to-eat food; species separated: Observed raw fish eggs, raw salmon, and raw tuna stored directly above and on top of veggies in the 2 door undercounter 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. Food rearranged.
- Proper cooling procedures: Observed in the Tyler display cooler: packaged sushi rolls 46F-53F. PIC (person in charge) stated rolls were made around 2 hours prior, packaged, and placed directly in the display cooler. PIC did not take temperatures after preparation. Cool all Time/Temperature Control for Safety Food (TCS) at a food depth of 2 inches or less, uncovered, in a walk-in refrigerator. Rolls moved to the walk-in cooler to finish cooling in a single layer.
- No room temperature storage; proper use of time as a control: Observed commercially cooked shrimp on the counter at 74F. PIC stated it was used to make sushi rolls 2 hours prior and it was to be placed back in the cooler for later use. Room temperature storage of Time/Temperature Control for Safety Food (TCS) is not permitted. Shrimp discarded.
- Adequate equipment for temperature control: Observed designated walk-in cooler space filled by buckets of milk tea and produce and 2 door undercounter cooler filled with sushi prep ingredients. Facility makes large batches of sushi that require cooling after preparation. Current refrigeration allotment is inadequate for proper cooling of sushi. Facility must have adequate refrigeration space to safely cool and temperature control Time /Temperature Control for Safety (TCS) food.
McMenamins Pub at Elks Temple
- 565 Broadway, Tacoma
- Inspection score on June 10: 50 red points
- Grade: Okay
Violations and comments
- Proper cooling procedures: Observed gravy in the walk-in cooler at 37F, 6 inches deep, covered, with dripping condensation on the lid. Gravy was cooked 4 days prior. PIC (person in charge) stated it had been cooled in a 2 inch pan uncovered for 2 hours prior to transferring and a temperature was not taken. 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. Gravy discarded.
- Proper hot holding temperatures (25 pts if less than 130F): Observed the following: Steam table: gravy 122F-132, cooked onion 120F-140F. Foods were double panned. Hot case: queso 122F, queso 122F, mashed potato 118F. Queso is reheated and then beer is added. Mashed potatoes are reheated and then milk is added. Temperatures are not taken after mixing in beer and milk. Per PIC (person in charge), foods in the steam table were stocked around lunchtime, 5 hours prior. Foods in the hot box were stocked 2 hours prior. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Steam table foods discarded. Hot box foods moved to the steamer to reheat to 165F+.
Boran Royal Thai Cuisine
- 5108 Grand Loop, Ruston
- Inspection score on June 10: 50 red points
- Grade: Okay
Violations and comments
- Proper cooling procedures: Observed 3 containers of cooked chicken in the walk-in cooler 62F-66F, 6 inches deep, covered, with dripping condensation on the lid. Employee stated it was cooked 1.5 hours 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. Chicken reheated to 198F and placed in 2 inch pans, uncovered, in the walk-in.
- No room temperature storage; proper use of time as a control: Observed peanut sauce on the stove with the heat off at 80F. Per employee, sauce is removed from the walk-in cooler and stored on the stove until it is ready to be used in a dish. The sauce had been out for 1 hour. 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. Gas turned on to reheat sauce to 165F+.
The Old Hangout at McMenamins Elks Temple
- 565 Broadway, Tacoma
- Inspection score on June 10: 35 red points
- Grade: Great
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed in the steam table: queso 123F, marinara 125F, chili 123F, refried beans 124F. Per PIC (person in charge) the items had been stocked 3 hours prior. The items had previously been reheated to 165F in the steamer. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Food discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: 3-door Beverage Air prep cooler: (top) feta 39-49F. 1-door Beverage Air prep cooler: (top) cooked aromatics 39-48F, salsa 42F, pesto 45F. 2-door Beverage Air prep cooler: (top) pickled onion 40-45F, meatballs 41-52F, feta 42F, hummus 43F (bottom) ceviche 42F, spring mix 42F, ambient air 43F. Silver King cold rail: ranch 43F, tzatziki 41-45F. 2-door Beverage Air under counter cooler: Roasted garlic 43F, curry paste 43F, ambient air 42F Per PIC all coolers were stocked this morning approximately 6 hours prior. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. All food above 43F was relocated to the walk in cooler to cool.
Metropolitan Market deli and island
- 5010 Point Fosdick Drive, Gig Harbor
- Inspection score on June 11: 35 red points
- Grade: Okay
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed Soup warmers: Turkey gravy 119F. PIC (person in charge) stated that the turkey gravy was made less than 2 hours ago. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. The turkey gravy was reheated to 170F.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: 2 door Hoshizaki worktop cooler: Garlic whipped butter 46F, potatoes 51F, Brussels sprouts 49F. PIC (person in charge) stated they were in the cooler overnight. (Backside of island facing produce wall) Island open cooler: Kale salad 48F, ambient 45F. PIC stated the salads were stocked this morning (less than 2 hours ago). Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. The salads were moved to the wall cooler where the soups were kept. Mashed potatoes, garlic whipped butter, and brussels sprouts were discarded.
Bruno’s Family Restaurant and Bar
- 204 Center St. E., Eatonville
- Inspection score on June 10: 35 red points
- Grade: Okay
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed in Steam table: mashed potatoes 90F, brown gravy 112-120F. Per employee, commercially precooked mashed potatoes were prepped within 2 hours and were reheated to 145F in microwave before being placed into steam table. Gravy was prepped over 4 hours prior. Per employee, steam table temperature was turned down following lunch rush. Hot held time/temperature control for safety(TCS) foods must maintain at 135F or above. Gravy discarded for safety. Mashed potatoes reheated to 165F before being placed back into steam table.
- Compliance with valid permit; operating and risk control plans and required written procedures: Observed in walk-in cooler whole uncut beef prime rib and individually portioned prime rib. Per employee, beef was cooked yesterday and stated it is cooked to 100F, moved to cool whole in the walk-in cooler, then cut and portioned, cooked on grill to order. Rib can be ordered mid-rare/undercooked per customer order. Observations and process described during today’s inspection do not comply with cooking, cooling, or undercooking service standards in WAC 246-215 03400(2)a regarding whole meat roasts. Instructed facility to discard prime rib and portioned rib for safety.
Pearl Tea
- 4621 Point Fosdick Drive Suite 400, Gig Harbor
- Inspection score on June 8: 35 red points
- Grade: Great
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, half/half. PIC (person in charge) stated they were both opened the day before. Facility must date mark opened, ready-to-eat, Time/Temperature Control for Safety food (TCS) kept for more than 24 hours. High risk items marked for correct discard date.
- No room temperature storage; proper use of time as a control: Observed room temperature: boba 82F-marked cooked at 1pm. Per approved prep steps, facility stated they would be keeping the boba/tapioca hot in a warmer. 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. Boba/tapioca was discarded.
Minnie Stephenson
The News Tribune