Poke spot hit with 60 red points. Here are Pierce County food scores for June 22
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 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.
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 22. Comments are taken directly from Health Department inspection reports.
Poke Pop
- 4747 Point Fosdick Drive, No. 600, Gig Harbor
- Inspection score on June 23: 60 red points
- Grade: Great
Violations and comments
- Proper cooling procedures: Observed the following: 3 door Evergreen EUC3 worktop cooler: spam 56F (wrapped in plastic wrap). PIC (person in charge) stated it was a new can used less than 1 hour ago for the musubi up front. 2 door Westlake KSR60B1 prep cooler: (bottom) spicy tuna poke 46F (covered with plastic wrap, 2 in). PIC stated less than 1 hour ago the spicy sauce was mixed onto the tuna. 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. Plastic wrap was removed from both the spam and the spicy tuna.
- No room temperature storage; proper use of time as a control: Observed the spam musubi not marked properly for time. PIC (person in charge) stated that the musubi was made less than 1 hour ago. Time as a Control may be used with the following guidelines: All food must be labeled with the time it will be discarded (no longer than 4 hours). Food must be discarded by 4 hours and not saved for any purpose. If the food is found without a label or improper label, the facility is not in compliance. Musubis were marked for the correct discard time.
- Compliance with valid permit; operating and risk control plans and required written procedures: Observed the facility has added Bingsu to the menu. They have also added the ice shaving machine as well. You must have plan review approval before you change your menu or procedures. Stop offering the Bingsu immediately.
Emerald City Dawgs
- 2645 S. 298th St., Federal Way (mobile hot dog stand)
- Inspection score on June 25: 50 red points
- Grade: no grade yet
Violations and comments
- Adequate hand washing facilities: Upon arrival, observed no hot water at handwash sink. Water temperature was at 77F. While inspector attempted to wash hands, water tank ran dry. Handwash sink must able to provide hot water between 100-120F, stock with soap and paper towels, and accessible at all times. PIC (person in charge) filled the water tank with extra fresh water container on site that was filled at the commissary. Water heater adjusted and hot water was provided at handwash sink.
- Proper hot holding temperatures: Observed the following improper hot holding: Steam table: hot dogs 115-122F. Hot dogs were reheated to less than 2 hours prior. Hot hold all Time/Temperature Control for Safety Foods at 135F or above. Hot dogs reheated to 165F+.
- Accurate thermometer provided and used to evaluate temperature of TCS foods: A dial stem thermometer is being used. This is not adequate to check the temperature of small or thin food. Provide a tip-sensitive thermometer.
- Compliance with valid permit; operating and risk control plans and required written procedures: Found ice chest with hot dogs and cream cheese on site next to the hot dog cart. Per PIC (person in charge), products were placed in ice chest to transport to event. Products were still stored in ice chest while PIC was already operating. Also observed extra table set up for condiments. Per your approval letter: All equipment must be stored on the mobile unit. No additional tables or equipment can be set up off the unit . If additional equipment is necessary for longer events, you must obtain a temporary event permit to operate outside of your annual operating approval conditions. All foods must be stored in mechanical hot and cold holding. No ice chests may be used for food storage. Mechanical units must be powered while in transport. You have been found operating outside of your approval conditions . Stop immediately. Relocate all foods to the undercounter cooler.
Pho Saigon House
- 2505 S. 38th St., Suite A-101, Tacoma
- Inspection score on June 24: 50 red points
- Grade: Okay
Violations and comments
- Proper barriers used to prevent bare hand contact with ready-to-eat foods: Observed employee use bare hands to cut up block of pate used in Bahn Mi sandwiches. Per PIC (person in charge) pate is commercially pre-cooked, then cut up on site prior to being blended into a paste. The pate paste is used as a topping for sandwiches. Use utensils, tongs, scoops, spoons or single use gloves to prevent bare hand contact with all ready-to-eat food. Food discarded.
- Proper cooling procedures: Observed the following; Walk-in cooler (large): broth 49F-53F full 5 gallon bucket with solid fat layer on top (x6), broth 42F full 5 gallon bucket with solid fat layer on top. Per PIC all items were cooked yesterday and placed in the walk in cooler to cool in the 5 gallon buckets. 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. Broth was discarded for safety.
The Float/Flotation Device
- 14511 Sherman Drive NW, Gig Harbor
- Inspection score on June 24: 45 red points
- Grade: Okay
Violations and comments
- No room temperature storage; proper use of time as a control: Observed the following being stored at room temperature: Sausage patties 62F- on the cart for more than 4 hours, homestyle potatoes 53F- on the cart less than 2 hours , shredded potatoes 60F-on the cart less than 2 hours, thick fried onions 60F-on prep cooler top, fried yesterday. 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 sausage patties were discarded per the cooks discretion. The homestyle and shredded potatoes were marked for time as a control. The fried onions were discarded as well.
- Proper cold holding temperatures (10 pts if more than 45F): Observed in True 1-door prep cooler: (bottom) cut melon 56F (4 inch depth uncovered), ham 56F, ambient temp 44F. PIC (person in charge) stated the melon and ham were placed in the cooler less than 3 hours ago. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. The cut melon was placed into a 2 inch pan and placed in the walk in cooler uncovered. The ham was moved into the walk in cooler as well.
- Toxic substances properly identified, stored, used: Sanitizer greater than 200 parts per million chlorine. Mix one teaspoon of bleach per gallon of cold water. Be sure to change sanitizer when solution becomes cloudy. Sanitizer remixed.
Domo Sushi
- 4901 Point Fosdick Drive NW, No. B-100, Gig Harbor
- Inspection score on June 24: 40 red points
- Grade: Okay
Violations and comments
- PIC (person in charge) present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt: No certificate for a certified food protection manager, or Servsafe on site. As of March 1, 2023, all food establishments must have a Certified Food Protection Manager. They need a certificate in food safety management from an accredited program. They take and active approach to train staff and prevent foodborne illness. A Certified Food Protection Manager (CFPM) can be staff, family, or individuals associated the business. The CFPM does not always need to be present. But, a copy of a valid certificate must be available during inspection.
- Proper cooling procedures: Observed in walk in cooler cut lettuce 56F ( 4 inch covered with plastic wrap, placed in cooler 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 plastic wrap was removed, the cut lettuce was split into 2 pans that are 2 inch deep.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: Turbo Air 2-door prep top cooler: (top) crab Rangoon 52F-67F. PIC stated the crab rangoons were fried yesterday and kept in the cooler overnight. Sushi station glass display case (middle): Tuna 46F, salmon 49F, ambient temp 44F, placed in the cooler less than 2 hours ago. On ice: Imitation crab 43F-50F, spicy tuna 50F-53F placed on ice 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 crab rangoons were discarded. The glass display cooler was turned down. More ice was added to the tray with the toppings, and surrounded the TCS items.
Taqueria Veronica’s Mexican Food
- 29297 State Route 410, Suite A, Buckley
- Inspection score on June 25: 35 red points
- Grade: Okay
** This establishment was temporarily closed by the Health Department due to a cooler issue, but re-opened the same day after a re-inspection
Violations and comments
- Proper cooling procedures: Found the following: Walk-in cooler: Consome 38F, 37F, 36F, (5 inches deep uncovered with congealed fat layer) beans 37F (4 inches deep uncovered with congealed fat layer 39F) Per employee all foods were prepared day prior. Foods cooling must be at a depth of 2 inches uncovered in the walk in cooler. Consome and beans were discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Found the following: 2 door True TSSU6016 prep cooler: (top)cut lettuce 46F-52F, Pico de Gallo 52F, cut tomato 52F, (bottom)ambient air 61F. Per employee, foods were moved to prep cooler less than 1 hour ago. Foods cold holding must be at 41F and below at all times. All foods were moved from prep cooler to walk in cooler.
ANTHEM Coffee & Tea at Point Ruston
- 5005 Main St., No. 105, Tacoma
- Inspection score on June 25: 35 red points
- Grade: Great
Violations and comments
- Proper cooling procedures: Observed the following: Walk in cooler: house made sausage egg and cheese burritos 46-49FF (Container of about 23 burritos-3 inch food depth, covered, condensation- made for transport to other locations), house made sausage egg and cheese burritos 48-54F (Container of about 23 burritos-3 inch food depth, covered, condensation- made for transport to other locations), house made sausage egg and cheese burritos 53-59F (Container of about 23 burritos-3 inch food depth, covered, condensation- made for transport to other locations), house made sausage egg and cheese burritos 50F (individually wrapped, packaged in Cambro, condensation made for transport to other locations), house made sausage egg and cheese burritos 52F (individually wrapped, packaged in Cambro, condensation- made for transport to other locations) Employees on site and Manager over the phone stated burritos were made yesterday and placed as observed into the walk-in cooler. Burritos were made for transport to other Anthem locations. All Time/Temperature Control for Safety (TCS) foods must be cooled at a 2 inch food depth, uncovered in the walk-in cooler. Do not cover or combine foods to a greater food depth until foods reach 41F or below. All house made sausage egg and cheese burritos were discarded.
- Compliance with valid permit; operating and risk control plans and required written procedures: Facility does not have temperature logs for TCS foods transported to other Anthem facilities available for inspector review. Manager Tina and PIC (person in charge) on site Lily stated they did not have current logs to provide. Per approval letter dated 7/06/2018, ‘ 5. Temperature logs are required both at the commissary before transport, and at each facility upon delivery. Logs must be maintained on site for review.’ Foods must be maintained at 41F or below before and during transport.
Redd Dog Brewing Company
- 2302 Fawcett Ave., Tacoma
- Inspection score on June 24: 35 red points
- Grade: no grade yet
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed the following: Soup warmer: chicken soup 121F-127F, warmer water 115F. Per PIC (person in charge), soup was heated to 165F on the stove and placed in the warmer 2 hours prior. Steam table: cooked cauliflower 95F (double panned), cooked potato 92F (double panned). Per PIC, items were heated on the stove and stocked 30 minutes prior. Hot hold Time/Temperature Control for Safety (TCS) foods at 135F or above. Hot holding equipment must be heated to 135ºF or higher prior to filling. Verify food is fully reheated before placing in the steam table. Do not add cold water to the steam table. Soup moved to the stove to reheat to 165F+. Cauliflower and potatoes moved to the bottom of the prep cooler to cool 2 inches deep, uncovered.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: Drink dispenser: horchata 60F. PIC stated the horchata was stocked 2 hours prior with ice in it. All the ice was melted. Cold rail: cut cabbage 49F (double panned), Pico 48F, salsa Verde 62F (squeeze bottle). PIC stated all items were stocked in the cooler the same day. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Do not double pan items in the prep cooler or set items on top of other foods. All items moved to the bottom of the prep cooler.
Minnie Stephenson
The News Tribune