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Pacific County Food Inspections

Published on November 16, 2018 10:29AM

Date Establishment Description of Violation Points Assessed

9/10 Dairy Queen Food handlers card invalid/expired/not available 5

Hot Holding violation (more 5 degrees) 25

Cold Holding (more than 5 degrees) 10

9/10 Raymond Thriftway Cold Holding (less than 5 degrees) 5

9/26 Johnson Oil One Stop Food Handlers card invalid/expired/not available 5

9/26 Okie’s Select Market Cold Holding (more than 5 degrees) 10

9/27 Lost Roo Improper cooling 25

10/3 The Local Store Food handlers cards invalid/expired/not available 5

Raw meat not separate from ready-to-eat foods 5

10/29 Salt Pub Bare hand contact with food observed 25

Cold holding (less than 5 degrees) 5

No violations were found at the following establishments: Menlo Store, Archive’s Café, Oysterville Sea Farms, 7th Street Coffee, Raymond McDonalds, Raymond Subway, Goose Point Oyster – The Oystery, Seaview Texaco, Brown’s Coastal Corner Market, Pioneer Market & Deli, Mochas & More @ The Stop, Valley Cup Espresso, The Barge Restaurant, Sheila’s Kountry Kitchen, Columbia River Roadhouse, Doc’s Tavern, Jack’s Country Store, SLC Liquidation Warehouse, Willapa Valley Elementary, Willapa Valley High School.

Scores are based on random routine inspections of the food service facilities.

RED CRITICAL ITEM SCORES focus on the top eight priority inspection items, which are directly related to food-borne illness. They are 1) Approved food sources, 2) Foods protected from cross contamination, 3) Foods protected from contamination by workers, 4) Foods protected from contamination by chemicals, 5) Proper cooling and refrigeration, 6) Proper cooking, re-heating and hot holding, 7) Temperature control and monitoring, and 8) Proper hand-washing by workers.

Blue Item scores are related to the sanitation level of a food service. They are of concern, but generally are not directly related to causing food-borne illness. Examples of Blue Item violations would be: Floors, walls, etc. not properly cleaned, improper sanitizing of food contact equipment or surfaces, improper dishwashing and improper food worker training.


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