Teriyaki spot hit with 80 red points in latest Pierce County food inspection
Key Takeaways
AI-generated summary reviewed by our newsroom.
- Tacoma-Pierce County Health Department inspects more than 100 establishments weekly.
- University Place teriyaki restaurant at 1905 Bridgeport Way W scored 80 red points.
- Establishments with 35 or more red points are required to be reinspected.
The Tacoma-Pierce County Health Department regularly inspects more than 100 establishments every week, evaluating restaurants, coffee stands, grocery stores and school cafeterias for violations using a points system.
Red points indicate critical violations, which are likely to cause foodborne illness, and are often corrected onsite during inspections, according to the Health Department. Blue points indicate non-critical violations, which can lead to crucial violations if they aren’t corrected.
Establishments that receive at least 30 points get a passing score, but those who receive 35 or more red points are required to be reinspected by the Health Departments. With repeat critical violations, establishments can be closed by the Health Department, as previously reported by The News Tribune.
What did the Health Department find from June 27 through July 6? Here’s what the inspection reports show. The following establishments received 35 or more red points. Even if establishments have more than 35 points, they can still have a good inspection grade, since those are based on the last four inspections.
Joy Teriyaki
- 1905 Bridgeport Way W., Suite 100, University Place
- Inspection score on July 1: 80 red points
- Grade: Okay
Violations and comments
- No room temperature storage; proper use of time as a control: Observed the following: Room temperature storage: Raw katsu chicken 59°F, five two-inch hotel pans of teriyaki chicken 44°F-61°F. Employee was on their phone upon inspector arrival, not actively preparing the food. Katsu chicken was sitting out on the counter behind them. Per employee the foods were in the walk-in cooler, and they had been out for less than two minutes, then later said 20 minutes. The katsu chicken is left out until they get an order. 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. Limit time that Time /Temperature Control for Safety Food (TCS) is in the danger zone. Minimize preparation and portioning time. If food is found in the danger zone, properly cool or reheat them. Teriyaki chicken was discarded. Katsu chicken was relocated into the two door reach in. Discussed limiting the amounts of chicken prepped to one tray at a time and to leave katsu chicken in the cooler until it is going to be cooked.
- Proper hot holding temperatures: Observed fried rice in the hot holding drawers at 125°F. Per employee, fried rice was made about an hour ago. Hot hold Time /Temperature Control for Safety Food (TCS) at 135°F or above. Employee reheated fried rice to 165°F.
- Proper cooling procedures: Observed the following: Tofu 41°F-66°F four to six inches uncovered, fried chicken 42°F-66°F two to nine inch depth on a sheet pan. Employee was not able to fully explain what the process was for cooling the fried chicken and tofu. When inspector arrived employee was in the process of frying chicken and adding it to the top of the tray. Employee said some of it was cooked yesterday and some of it was cooked today. Time /Temperature Control for Safety Food (TCS) cooled at a depth greater than two inches must meet temperature and time requirements. Top layers of the foods were discarded. Discussed making sure that new foods are placed on a new two-inch tray so it does not heat up the old foods and slow down its cooling process.
- Person in charge present, demonstrates knowledge and performs duties to maintain AMC: Person In Charge (PIC) is not present/does not meet the requirement for Demonstration of Knowledge. During this inspection operators did not have a designated PIC, had over 80 Red point violations. 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. The PIC shall demonstrate this knowledge by: (A) Complying with this Code; or (B) Being a certified food protection manager who has passed an accredited program test; or (C) Correct response to the inspector’s questions as they relate to the specific food operation.
Lele at Gig Harbor
- 4747 Point Fosdick Dr., Suite 200, Gig Harbor
- Inspection score on June 29: 80 red points
- Grade: Okay
Violations and comments
- Proper cooling procedures: Observed the following not cooling properly: In Turbo Air 2 door glass reach-in cooler: Curry (six inch uncovered 109°F cooked more than two hours ago). In walk-in cooler: Rice noodles 54°F two inch covered, with condensation on plastic wrap cooked more than two hours ago. Cool all Time /Temperature Control for Safety Food (TCS) at a food depth of two 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. Both rice noodles and the curry were discarded.
- No room temperature storage; proper use of time as a control: Observed the spring rolls not marked for time. PIC stated the rolls were made less than one hour ago. They were then properly marked for time.
- Adequate handwashing facilities: Observed in bar area, handwashing sink basin filled with wine bottles. 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. Wine bottles were removed from the basin.
- Proper cold holding temperatures: Observed in Maxx Cold 3-door prep top cooler: (top) Chopped tofu 44°F, bean sprouts 44°F, shrimp 44°F, chicken 44°F, (bottom) shredded cabbage 44°F, sliced tomato 45°F, chicken 45°F, ambient temp 45°F. PIC stated the cooler was stocked this morning before opening. This cooler is opened a lot for orders. Ensure all Time /Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Ice water was added to the bean sprouts, and the inspector suggested getting lids for the TCS items that need to stay cold. Cooler was turned down.
- 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.
Sizzlin’ Spice
- 3500 S. Meridian, Unit 8014, Puyallup
- Inspection score on July 1: 60 red points
- Grade: Great
Violations and comments
- Proper cooling procedures: Observed cooked rice at 50°F and cooked potato mix for naan at 47°F. Both items had a lid and were made 3.5 hours prior. No cooling logs kept on site. Cool all Time /Temperature Control for Safety Food (TCS) at a food depth of two 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. Unable to confirm cooling targets were met. Rice and cooked potato discarded. Be sure to use a thermometer to test food before placing lid on food. Ensure you are only cooling TCS food at a depth of two inches.
- Proper hot holding temperatures: Observed the following: Tikka masala between 120°F-134°F and butter chicken between 106°F-136°F in front steam table. Food placed in steam table three hours prior. PIC stated they change food in steam table every four hours. Basmati rice observed at 117°F in rice cooker. Cooker accidentally turned off, and time out of temperature was unknown. Hot hold Time /Temperature Control for Safety Food (TCS) at 135°F or above. Food discarded. Be sure to stir hot holding food frequently. Ensure pan inserts have enough sauce to keep all food hot. Adjust steam table to ensure it can maintain food at 41°F or below.
- Proper cold holding temperatures: Observed the following: cooked potato between 44°F-48°F in the two-door drop in prep cooler. Food placed in steam table one hour prior. Cooked chicken observed between 41°F-50°F in two-door True prep top cooler. Food placed in cooler three hours prior. Ensure all Time /Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Food moved to rapidly cool in walk-in two inches uncovered. Be sure to close lids often. Discussed keeping lids on food that is not used often.
- Potential food contamination prevented during delivery, preparation, storage, display: Mold residue observed in ice machine. Regularly clean and sanitize inside of ice machine. Wash, rinse and sanitize ice machine immediately. After ice machine is sanitized, discard first batch of ice. *This is the second time mold residue has been cited in your last two inspections. If this is found again, a compliance order to clean the machine will be issued.
Lakewood Chevron
- 9202 Washington Blvd. SW, Lakewood
- Inspection score on July 2: 60 red points
- Grade: Great
Violations and Comments
- Handwashing procedures: Observed employee handle raw chicken with gloved hands before removing gloves, putting on new gloves without washing hands, and handling tongs used to serve ready to eat biscuits and shared by multiple staff. Food employees need to wash their hands to prevent cross contamination when changing tasks, before putting on gloves, after using the toilet, upon entering the kitchen and after any other activity that may contaminate hands, such as handling raw meat. Wash hands for at least 20 seconds with vigorous rubbing of the fingers, fingertips, between the fingers and hands before and during food preparation. Tongs moved to the dish pit to wash, rinse and sanitize. Employee washed hands.
- Proper hot holding temperatures: Observed in the hot case: Fried chicken 122°F-127°F, corn dogs 125°F-138°F. Items were cooked less than two hours prior. Hot hold time/Temperature Control for Safety Food (TCS) at 135°F or above. Inspector recommends covering foods or adding a plastic barrier or doors to the open air side of the hot case to prevent airflow, which can cool food. Food discarded at employee discretion. *You have had this violation two times in the last two inspections. We will make a risk control plan if it is found again.
- Compliance with valid permit; operating and risk control plans and required written procedures: Facility has added commercially pre-cooked rice, red beans, mashed potatoes and gravy to the menu. Facility uses a microwave and a steam table to heat and hot hold these items. Stop serving these items immediately. Additional equipment and menu items do not appear on the approved floor plan and menu. *Compliance order issued to stop serving unapproved menu items immediately. Failure to stop will result in a fee of $240 for non-compliance.
- Potential food contamination prevented during delivery, preparation, storage, display: Observed residue buildup in the ice machine. Wash, rinse and sanitize the machine at a frequency that prevents the buildup of mold and residue. Discard the first batch of ice after cleaning. Advised PIC to clean the machine and develop a cleaning schedule.
Bon Bon Bakery
- 9122 South Tacoma Way, Suite 106, Lakewood
- Inspection score on July 1: 50 red points
- Grade: Great
Violations and comments
- No room temperature storage; proper use of time as a control: Observed on the counter: hot dogs croissant, corn dog, not marked for time. Per PIC the items were put out on the counter two hours prior. If the food is found without a label or improper label, the facility is not in compliance. Items not marked for time as a control were discarded.
- 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, hot dogs. The 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 seventh day. Foods in facility may include: milk, half in half, hot dogs. High risk items marked for correct discard date. Discussed future date marking procedures.
- Compliance with valid permit; operating and risk control plans and required written procedures: You have been found with cabbage vegetable croques. Stop immediately. You need plan review approval before you change your menu or procedures. *Compliance order issued to stop selling vegetable croques immediately. Failure to stop selling vegetable croques will result in a fee of $240 for non-compliance.
Taqueria El Grande
- 7202 S. Park Ave., Tacoma
- Inspection score on June 30: 50 red points
- No Grade as of July 1
Violations and comments
- Proper cooling procedures: Observed in three-door Turbo Air MST 72 prep table cooler: (bottom) Cut lettuce 56°F (four-inch uncovered, was prepped less than two hours ago) Be sure to cool Time /Temperature Control for Safety Food (TCS) correctly. Cool two inches, uncovered, in the walk-in cooler to 41°F or below if they have warmed into the danger zone during preparation. The cut lettuce was placed into a two-inch container and placed in the walk in cooler. *You have had this violation two times in the last two inspections. We will make a risk control plan if it is found again.
- 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.
- Proper cold holding temperatures: Observed the following: In two-drawer Atosa cooler: Al pastor (three in container) 47°F-50°F. In three-door Turbo Air MST 72 prep table cooler: (top) sliced tomatoes 44°F. In Turbo Air JBT 60 salsa bar cooler: (top) pickled cabbage 45°F, salsa 46°F, spicy salsa 46°F, pickled carrots and jalapenos 46°F. PIC stated that all of the items were stocked this morning. Ensure all Time /Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Inspector and owner talked about adding lids to the prep cooler in the kitchen to help keep the TCS foods cold. All of the foods were below the fill line on the containers. Moved the al pastor to the walk-in cooler in a two-inch pan.
- 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.
Becca Most
The News Tribune