CORRECTION: Food Establishment Inspection Scores: From Lewis County Public Health and Social Services

Aug. 11--Food Establishments With Violations:RedBlueTotal

Kobo Teriyaki, Chehalis30333

Fried rice was cooling in the walk-in in 4-inch depths (111.4 F) and sushi rolls were cooling in a covered container (50.9 F) in the the reach-in. Fried rice was transferred to two 2-inch containers and placed in the freezer to cool quickly. Today, sushi rolls will be discarded within four hours of preparation. However, a meeting is required to discuss time as a control before serving again. This is a repeat violation (25 red)

Kitchen is much cleaner but still needs work, especially in back near restroom. Please move foods in containers and clean floor in back of kitchen. (3 blue)

Inspection: July 30

McMenamins Olympic Club, Centralia10010

Food temperatures for cold holding were too warm in the main walk-in. These foods will be cooled below 41 F by moving cooling foods to new walk-in. (10 red)

Inspection: July 31

Ramblin' Jack's Ribeye, Chehalis505

Food temperatures were good with the exception of the sandwich/salad prep refrigerator. Some items on the top of this unit were at 45 F. Please try to cover items more often during lunch rush to maintain everything at or below 41 F. (5 red)

Inspection: July 31

Food Establishments With Perfect Scores

Big T BBQ, Centralia

Apostolic Faith Church, Lake Mayfield Youth Camp, Mossyrock

Friends of the Morton Parks, 700 Main Ave., Morton

High Valley Country Club, Packwood

Lewis County 4-H, old mill site, Packwood

Shorty's BBQ, Blueberry Festival, Mossyrock

The Pelican, Blueberry Festival, Mossyrock

----Editor's note: These figures are derived from inspections conducted by the Lewis County Public Health Department's Food Safety Program.

Red violations are those most likely to cause foodborne illness and must be corrected at the time of inspection. Blue violations relate to overall cleanliness and operational conditions and must be corrected by established deadlines or by the next routine inspection.

Any establishment receiving 40 red points or any red point item repeated within an 18 month period is considered a high risk and must be reinspected. An establishment that receives 75 red points or 100 total points (red and blue) on a routine inspection or 40 red points on a repeat inspection will have their food establishment permit suspended.

___

(c)2018 The Chronicle (Centralia, Wash.)

Visit The Chronicle (Centralia, Wash.) at www.chronline.com

Distributed by Tribune Content Agency, LLC.