Taco spot hit with 60 red points. Here are Pierce Co. food scores for July 6
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 July 6. Comments are taken directly from Health Department inspection reports.
Taqueria and Asadero Al Carbon
- 8018 Pacific Ave., Tacoma
- Inspection score on July 10: 60 red points, 5 blue points
- Grade: no grade yet
Violations and comments
- Adequate hand washing facilities: Observed the following: Front hand wash sink had no paper towels. Kitchen handwash sink had no paper towels. Keep handwash sinks accessible with hot and cold water. Provide soap and paper towels. Employee replaced paper towels at both hand wash sinks.
- Proper hot holding temperatures (25 pts if less than 130F): Observed in the Steam table: beef tongue 119-129F, chicken 119-130F, rice 112-119F. Per employee all items had been made within the last hour. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Chicken reheated to 177F, other foods being actively reheated to 165F.
- Proper cold holding temperatures (5 pts if 42F to 45F): Observed in the 2 door Turbo Air prep top cooler: (top) red salsa 45F, green salsa 45F, spicy salsa 45F. Prep top cooler was improperly stocked, leaving gaps and allowing refrigeration to escape. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Prep top lid closed to allow salsas to cool to 41F or below.
- Toxic substances properly identified, stored, used: Observed two bottles of chemicals that were unlabeled. One bottles was stored near dishes and single service items. Ensure all chemicals are properly labeled and stored below and away from food and food contact surfaces. PIC (person in charge) labeled both bottles of chemicals and relocated them below and away from food and food contact surfaces.
- Compliance with valid permit; operating and risk control plans and required written procedures: When inspector arrived onsite they observed the facility was serving their entire menu out front of the facility using steam tables, a charcoal grill and ice cold holding in non mechanical salad bars. Inspector also observed a spindle hot holding unit for Al Pastor tacos, but it was not in use. The facility had a temporary food permit to operate out front but the permit expired on 7/02/26. Stop operating outside immediately. Remove spindle hot holding equipment from the facility. You need plan review approval before you change your menu or procedures.
- Potential food contamination prevented during delivery, preparation, storage, display: Observed walk in cooler condenser leaking onto pans of food, racks, and floor. Food must be protected from contamination by storing food in a clean, dry place where it is not exposed to splash, dust, or other contamination. Repair walk in cooler to not leak.
Pho&Mi
- 727 River Road, Puyallup
- Inspection score on July 9: 50 red points
- Grade: Great
Violations and comments
- Proper cooling procedures: Observed the following improper cooling: 2-door Atosa prep cooler: veggie broth 60F (5 inches, uncovered). Per PIC (person in charge), broth was hot held on stove earlier and recently portioned in the plastic container less than 2 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. Veggie broth reheated to 165F+ and transferred to food depth of 2 inches, uncovered, to cool properly in walk-in cooler.
- No room temperature storage; proper use of time as a control: Observed the following: Time As A Control (TAAC): tapioca pearls 78F, cooked noodle 74F, not properly marked for TAAC. Items were marked with discard time at 3pm on the white board with the date from yesterday. Per PIC, items were removed from temperature control less than 3 hours prior and staff forgot to update the white board. Time/Temperature Control for Safety Foods (TCS) used under Time as a Control (TAAC) must be marked with date, start time, and discard time immediately after removed from the temperature control. Foods must be served or discarded after 4 hours. Foods must not be saved for any other purpose. Items properly marked for TAAC.
Mazatlan Mexican Restaurant
- 10302 198th St. E., Graham
- Inspection score on July 8: 45 red points, 5 blue 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 without proper date marks: Queso fresco in the prep cooler, hot dogs in the grill drawers, milk in the sever area. Milk had a best buy date of today. 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. Employees on site able to identify when foods were prepared/opened. Proper date marks added to all foods. Milk going to be discarded at end of shift.
- Proper hot holding temperatures (25 pts if less than 130F): Observed: Steam table (right): Rice 115-140F, black beans 115-138F, Pinto 117-131F, salsa Verde 113-145F, salsa rojo 118-140F, birria 123-153F. Foods were heated on the stove to boiling and then placed into the steam table when facility opened. Facility opens at 11. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Foods discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Observed: 2-door Hoshizaki prep cooler: (top) lettuce 44-48F, cut cabbage 52F, cotija 48F. The top layer of the prep cooler was separated from the bottom by two separate metal trays. Trays used to help keep unit tidy. Trays were preventing proper air flow. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Cut cabbage from day prior and discarded. All other foods stocked this morning. Trays removed and foods changed out. Air temperature without trays at 37F in top of cooler by end of inspection.
- Potential food contamination prevented during delivery, preparation, storage, display: Observed the following: Mold build up on produce shelf in walk-in cooler, mold on cardboard box in walk-in cooler, debris build up on wall near door of beer walk-in cooler. Protect food from contamination during preparation, storage and display. Clean mold and debris from shelving and wall.
Table 47
- 5268 Point Fosdick Drive, Gig Harbor
- Inspection score on July 8: 45 red points, 3 blue points
- Grade: Okay
Violations and comments
- Food in good condition, safe and unadulterated; approved additives: Observed the following: moldy bread loaves under the steam table, 1 door prep cooler (top) a sauce that wasnt marked and moldy. 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 sauce and the bread were discarded.
- No room temperature storage; proper use of time as a control: Observed charred green onions on the prep table counter 50F-56F. PIC (person in charge) stated they were charred within the last 1 hour and were placed on the counter to be placed in the prep cooler. 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 green onions were placed back into the walk in cooler to complete the cooling process.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: Salad station 4-drawer Hoshizaki prep cooler: (top) homestyle ranch 44F. 3 door prep cooler: Top) Coleslaw 47F-55F (double panned). PIC stated that both were stocked in the prep coolers less than 30 minutes prior. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. The coleslaw was placed into 1 pan and had a lid placed on it. The ranch was moved to the bottom of the prep cooler.
- Proper thawing methods used: Observed reduced oxygen packaged (ROPed) fish thawed in the original sealed packaging. Reduced oxygen packaged fish where the label indicates it is to be kept frozen until time of use must be removed from the reduced oxygen environment prior to thawing under refrigeration. Fully remove frozen fish from sealed packaging to thaw. The tuna was removed from the package and placed back into the cooler.
The Midway
- 3118 Harborview Drive, Gig Harbor
- Inspection score on July 9: 45 red points
- Grade: no grade yet
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: -cottage cheese -heavy whipping cream -milk -half/half 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 cooling procedures: Observed the following: 2 door Hoshizaki CR2B reach in cooler: roast beef onion sandwich 50F (prepped less than 1 hour ago, covered with plastic wrap and stacked on top of each other to 6 in) -2 door Hoshizaki SR60624M prep cooler: (bottom) sliced turkey 46F-47F covered about 6 inch (was sliced the previous night and placed in container and covered with plastic wrap. 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 roast beef/onion preparations were separated into 2 in pans and placed in the walk in cooler uncovered. The sliced turkey was discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following: 1 door Hoshizaki HR27 undercounter cooler: soy milk 45F, ambient 45F cooler was overstocked. 2 door True GDM45 glass reach in cooler: Open pressed juice 61F, ambient temp 58F. PIC (person in charge) stated they were unsure when the pressed juice was placed in the cooler. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. The undercounter cooler had milk removed and turned down. After 10 minutes it was an ambient temp of 36F. All of the pressed juices were discarded.
Zak’s Deli-Mart
- 23518 70th Ave. E., Graham
- Inspection score on July 6: 40 red points
- Grade: Great
Violations and comments
- PIC (person in charge) present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt: Facility does not have a certified food protection manager. 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 an active approach to train staff and prevent foodborne illness.
- Proper hot holding temperatures (25 pts if less than 130F): Observed in Hot case: tacos 118F, gyoza 122F, corn dogs 130-138F, chicken wings 130-135F. Per PIC, most food has been in hot case for over 2 hours. Per PIC, hot case was recently replaced with a new unit. Hot held time/temperature control for safety(TCS) food must maintain at 135F or above. Tacos and gyoza discarded for safety. Chicken wings and corn dogs reheated to 165F+ before being placed back into hot case. Discussed adjusting temperature in hot case to better hot hold food within at all times, even when opening and closing door. Take temperatures of food within multiple times throughout the day to ensure proper hot holding.
- Compliance with valid permit; operating and risk control plans and required written procedures: Observed the following: Facility has added biscuits and gravy to menu. Biscuits and gravy are both commercially prepackaged; biscuits are heated in oven and held in hot case and gravy is heated and hot held. Gravy being hot held in homestyle crockpot next to hot case. No changes may be made to the approved menu, processes, equipment, or floor plan without prior written approval from the health department. Removed biscuits and gravy from sale.
CRAFT.19 Espresso + Creperie
- 1201 Main St., Sumner
- Inspection score on July 10: 35 red points, 5 blue points
- Grade: Great
Violations and comments
- Hands washed as required: Observed employee cracking raw shell egg with gloved hands, discard gloves, and put on new gloves without washing hands first. After handling raw eggs or raw meat discard gloves, wash hands, and put on new gloves before handling ready-to-eat foods. Employee washed hands and put on new gloves.
- Proper cold holding temperatures (10 pts if more than 45F): Observed the following improper cold holding: - 1 door Beverage Air undercounter cooler: egg/dairy batter 58F - Silver King cold rail: salsa 44-48F, burrata 43-45F All foods were stocked this morning. Per PIC (person in charge), egg/dairy batter were constantly taken out for making crepe and occasionally left on counter. Salsa and burrata were stored in a shallower insert pans and these pans were not tightly fit to keep cold air in at the cold rail. Cold hold all Time/Temperature Control for Safety (TCS) Foods at 41F or below. Batter with egg discarded. Salsa relocated to reach in cooler. Burrata and new salsa transferred to deeper and better fitting pans to stock at the cold rail.
- Wiping cloths properly used, stored; sanitizer concentration: Quaternary ammonium sanitizer tested less than 200 parts per million. Upon checking, dispenser was disconnected from the solution. Maintain quaternary ammonium sanitizer at 200-400 parts per million. Change the solution when it becomes cloudy. Store wiping cloths in the solution between uses. Dispenser was adjusted and dispensing proper concentration by end of inspection. Sanitizer remade.
NetShed No. 9
- 3313 Harborview Drive, Gig Harbor
- Inspection score on July 9: 35 red points
- Grade: Great
Violations and comments
- No room temperature storage; proper use of time as a control: Observed the herbed butter, and eggs not marked properly for time. PIC (person in charge) stated they don’t keep the herbed butter out anymore. And stated they go through the eggs so fast that it might not have been remarked. Food will be labeled with the discard time no longer than 4 hours past the when the food is removed from temperature control. The food will be discarded at the time indicated on the label. The food must be thrown away and may not saved for any purpose. Written procedures must be available to the inspector upon request. The eggs were marked for the proper time of discard.
- Proper cold holding temperatures (10 pts if more than 45F): Observed Beverage Air 1-door drop top cooler: (bottom) whipped ricotta 53F. Employee stated they are constantly taking the whipped ricotta in and out of the cooler. The whipped ricotta was made this morning. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. A new whipped ricotta was used.
Stanley & Seafort’s
- 115 E. 34th St., Tacoma
- Inspection score on July 8: 35 red points
- Grade: Okay
- ** This establishment was temporarily closed by the Health Department due to a cooler issue, but re-opened the next day after a reinspection.
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed in the steam table: carrots 120F. Per PIC (person in charge) they were cooked to a temperature of 136F 20 minutes earlier verified by a thermometer. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Carrots reheated to 165F.
- Proper cold holding temperatures (10 pts if more than 45F): Observed in the 2-door Delfield reach-in cooler: Crème Brule 58F, cheesecake 57F. Chocolate mousse 56F, cooked noodles 53F, ambient 61F. Per PIC the breaker had tripped behind the fridge. Facility had a technician out the day prior who had replaced the outlet due to it repeatedly tripping. The PIC had not taken the 3 pm temperature checks as required by the facilities risk control plan. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. All out of temperature TCS food from the fridge discarded.
McDonald’s
- 10417 South Tacoma Way, Lakewood
- Inspection score on July 8: 35 red points
- Grade: Great
Violations and comments
- Proper hot holding temperatures (25 pts if less than 130F): Observed the following: Hot holding trays (left): egg 121-128F. Employee was unsure how long food had been in the trays. Hot hold Time/Temperature Control for Safety Food (TCS) at 135°F or above. Egg discarded.
- Proper cold holding temperatures (10 pts if more than 45F): Observed in the cream dispenser milk at 46F. Per employee milk was stocked this morning. Ensure all Time/Temperature Control for Safety Food (TCS) are cold held at 41°F or below at all times. Milk was removed and placed into the walk in cooler. Employee put in a work order for the unit.
Redd Dog Brewing Company
- 2302 Fawcett Ave., Tacoma
- Inspection score on July 7: 35 red points
- Grade: no grade yet
Violations and comments
- Adequate handwashing facilities: Observed missing paper towels at the handwash sink near the kitchen entrance. 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) replaced paper towels.
- No room temperature storage; proper use of time as a control: Observed rice cooked cauliflower 72F and cooked mushrooms 68F on top of the steam table in trays. PIC stated food was cooked to 165F, cooled in the walk-in cooler to 40F, and then placed on top of the steam table to make orders less than 30 minutes prior. Food was not being used to make an order on inspector arrival. 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. Food moved to the grill to reheat to 165F+ and then cool again in the walk-in cooler.
Minnie Stephenson
The News Tribune