Your Favorite Restaurants May Not Be as Clean as You Think!
Thurston County's latest food safety scores reveal some surprising findings, leaving us wondering: are our go-to eateries prioritizing our health? Let's dive into the details and uncover the truth behind these inspections.
Behind the Scenes: Decoding Food Safety Scores
Before we explore the results, it's essential to understand the scoring system. Thurston County Public Health and Social Services (PHSS) conducts regular inspections, categorizing violations as red or blue. Red violations, the more critical of the two, pose a higher risk of foodborne illnesses and demand immediate attention. Blue violations, while less severe, still require corrective action to maintain overall cleanliness and operational standards. For a comprehensive understanding, visit the Thurston County Environmental Health Office or their website, and feel free to reach out to them at 360-867-2667 for any queries. If you've had a less-than-satisfactory experience, report it online via the complaint form at https://www.thurstoncountywa.gov/phss/Pages/eh-problem.aspx.
Red Flags and What They Mean
When an establishment accumulates more than 45 red points, a reinspection is mandated within 10 business days. Exceeding 65 total points (red and blue combined) also triggers a reinspection. But here's where it gets serious: if red points surpass 100 and managerial control is lacking, the county may shut down the establishment. Reopening requires a detailed plan to rectify all violations, demonstrated during a pre-opening inspection. And this is the part most people miss: closures can also occur due to imminent health hazards, regardless of the total inspection points. The duration of closure depends on the violation and the time needed for corrective actions.
Key Abbreviations to Know:
- PHF/TCS: Potentially Hazardous Food/Time Control for Safety
- RTE: Ready to Eat
- PIC: Person in Charge
- FWC: Food Worker Card
- CDI: Corrected During Inspection
The Scores are In: A Closer Look at Local Establishments
Hot Stone Korean Cuisine (117 Fifth Ave. SW, Olympia)
Scoring 70 red points and 0 blue points on November 3, this establishment raised several concerns. But here's where it gets controversial: is it acceptable for a food worker to neglect handwashing after handling eggs or chemicals? Moreover, the lack of a certified food protection manager, improper date marking of high-risk items, and incorrect storage of shellfish and cooling foods all contributed to the high score. Are these oversights a one-time occurrence, or a pattern of negligence?
El Sarape (4043 Martin Way E, Olympia)
With 55 red points and 0 blue points on November 5, El Sarape's issues included inadequate management of food safety risks and blocked handwashing sinks. The improper cooling of TCS foods and vacuum sealing of meats without an approved plan also raised red flags. But what's the bigger issue here: the lack of proper procedures or the potential health risks they pose?
Red Lobster (4505 Martin Way E, Olympia)
Scoring 45 red points and 0 blue points on November 3, Red Lobster faced challenges with handwashing sink functionality and temperature control for both hot and cold TCS foods. While the scores don't indicate a severe problem, it begs the question: are these minor oversights a symptom of a larger issue in their food safety practices?
Café Au Lait (2925 Harrison Ave. NW #405, Olympia)
With 40 red points and 0 blue points on November 3, Café Au Lait's violations included the absence of a certified food protection manager, a non-operational handwashing sink, and improper storage of food items. The storage of bacon at a private home, in particular, raises concerns about cross-contamination. But is this an isolated incident, or a common practice in the industry?
Red Robin Gourmet Burgers (600 Cooper Point Road SW, Olympia)
Scoring 35 red points and 5 blue points on November 5, Red Robin's issues centered around temperature control for TCS foods and inadequate equipment for monitoring temperatures. While the scores are relatively low, it's essential to ask: are these violations a result of human error or a lack of proper training?
Huicholitos (2125 Caton Way SW, Olympia)
With 20 red points and 5 blue points on November 6, Huicholitos faced challenges with temperature control for TCS foods, paper towel dispenser functionality, and sanitizer solution preparation. These violations, though minor, prompt the question: how often do these issues go unnoticed, and what's the potential impact on public health?
Stewart’s Meats (17821 State Highway 507, Yelm)
Scoring 15 red points and 5 blue points on November 4, Stewart’s Meats had issues with raw meat storage, temperature control for TCS foods, and improper food storage practices. The storage of jerky in a shopping cart, in particular, raises concerns about contamination. But is this a matter of convenience or a disregard for food safety standards?
Puget Sound Taps (4250 Martin Way E, Suite B, Olympia)
With 10 red points and 0 blue points on November 6, Puget Sound Taps' only violation was the failure to submit written procedures for washing produce. While this may seem minor, it highlights a broader question: how crucial are documentation and transparency in ensuring food safety?
Chipotle Mexican Grill (625 Black Lake Blvd. SW, Ste. J-22, Olympia)
Scoring 10 red points and 0 blue points on November 4, Chipotle's sole violation was temperature control for TCS foods. This prompts the question: are minor violations like these indicative of a larger trend in the industry, or simply a result of human error?
The Exception: McDonald’s (715 Plum St. SE, Olympia)
With no violations on November 5, McDonald’s stands out as a model of food safety compliance. But is this the norm, or an exception in an industry where violations are all too common?
Food for Thought
As we digest these findings, it's essential to consider the broader implications. Are these violations a result of inadequate training, lack of resources, or simply a disregard for public health? And more importantly, what can be done to prevent them? We want to hear from you – do these scores reflect your experiences, or are they a surprise? Share your thoughts and experiences in the comments below, and let's spark a conversation about the state of food safety in our community. Is it time for stricter regulations, or are current measures sufficient? The debate is open – what's your take?
