404 First St. Jody's Bar and Grill 03252016Public Health & Social Services Department
FOOD ESTABLISHMENT INSPECTION REPORT Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
T Phone (360) 867-2667 Fax (360) 867-2600
I NAME OF ESTABLISHr ADDRESS OR LOCATION ITY
Ale
N' E-STABIL IlMrNTTY�E RISK CATEGORY
MEALS SERVED B L D C 01 PURPOSE OF 0 Preoperational, ❑ Bab%&.clion
I : 0 illness Investigation 0 Temporary
1 MEALS OBSERVED B L D 0! INSPECTION
hi
_OiCtf er:
---I----.-,-- ---- - _- -----------
DATE TIME IN ELAPSED TIME ! TOTAL POINTS RED POINTS REPEAT RED PHONE
RED HIGH RISK FACTORS
High 91SK F&CICIS are improper pFactessor procedures Ideriff4d as the most prevalenicontuhNilg laulors, of foodborre Illness o0rilLff,
Circles Indivaie cornofiaocs status (IN, OUT, NIO, N/A) for each ilem.
IN - In Compilaric.. OUT= Not In Compliance NIO = Not Observed WA = Not cable CDI = Corieuted During Inspection R Repeat Violation
pL ___
--omo-16ai Ishi. Cal R PTS # ; a Cal R PTS
�dinionstrollon of Knowledge -.Co.plianceStat-
PIC carflliecl by accredited program. or
IN OUT Compliance with Code. or correct answers 0 ❑ 5 Proper c coling procedures ❑ 1 EI
2 nUT Food Worker Cards current for all food -- - ---------
new food workers trained El EI 17 OUT N/A N/O Proper hot holding temperatures 25 ❑ (5 pis if 130 °F to 134F) (5)
p2, 11 worker and co�dlllonal ------ -- - ------------
3 &NUT ..e practices. no Proper cooking time and temperature;
I workers ❑ ❑ 25 16 OUT NIA N/O: 25
resfnt; 0 proper use of non-continuous cooking
p
No room temperature storage; proper use of
Contamination by Hands 19 1 OUT NIA N/O timeas a control 25
4 �IN UT N ❑ ❑ 25
/0 Hands washed as required
& PIN OUT T N/A NiO Proper reheating procedures for of I
-- ---------- 20 a o h holding ❑ ❑ 15
: Proper cold holding temperatures ❑ I
------- ------- ... .. ... ... j,_
5 OUT NJA Nlo� Proper barriers use to prevent bare hand 25 21 . ,IN
NUT N/A 0 ❑ 10
- - ---------- contact ready-to-eat foods
_t5 pts_if 42f to 45TI_..___ -(5)
6 IN^'� Adequate handwashing facilities ❑ Ell 22 (N)OUT N/A j Accurate thermometer provided and used to
n I-- I evaluate temperature of PHIF 11 ❑ 5
- oved Source, ftols5ori Not Adutterated
61igic-
7 OUT Food obtained from approved source ❑ [1 Proper Consumer Advisory posted for raw or
8 OUT Water supply from approved source —�D- tot- 15 23 N/A I
❑ ❑ 5
_ly ice fir 1 undercooked loods
0
of fruits and vegetable. ❑ 10 Highly Susceptible Populations
Proper washing
ull" .......... ...... ..............
_9.., IN OUT - NTA 2WO k�Pr.;r.ashin,
: Food in good condition, safe and
10 DOUT Pasteurized foods used as required; prohibited
unadulterated; additives ❑ 10 24 jo OUT N/A -1 ❑ 1 10
---- -- - ----- approved ---- ----------- - foods not offered -
111 3OUT • wet'llii disposition of returned, previously
�=,.d unsafe, or contaminated food ❑ ❑ to
---- Toxic substances ptoperly identified, stored.
12 1 N 011T Proper shellstook ID; wild mushroom ID; o56 OUT 10
/A /0 ❑ El
narasite destruction orocedures for fish I 5 used
Protili from CrDss Contamination
Conformance with Approved Procedures
Food Contact surfaces and utensils used I Zlompliance with risk control plan, variance,
❑ 13 IN CUT 111 81.- for raw meat thoroughly cleaned and 15 26 NIA plan of operation; valid permit; approved ❑ 10
I I I OUT
sanlitized, no cross contamination
-- procedures_for'non-con inuous cooking
ou-r N10 Raw meats below or away from read to i-- -_ --
14 - 4
N/A IIN Culrl�' 1 Variance obtained for specialized processinj
eat food; species, separated_ 11 5 27 ❑ El
eparated 10
i methods (e.g.. ROP)
15 1 OU N/O Proper handling of pooled eggs ❑ ❑ 5
BLUE LOW RISK FACTORS
Low Risk Factors are preventive manures to rnraro� Vve acclition of patIs, chemicals. Not fr corTfiance.
Food Terriperalure Control -CD1 FQllensjIs and Equipment Ts
PTS R -P
28 1 Food received at proper temperature 1 Food and nonfood surfaces properly used and �5nstrucrted;
❑ 5 110 1 cleanable
5
-We
rewashing f..flifie. pr2.p.� i taled, m ' edf Lised; test .Y'\
I 2;rAd�ueit. equipment for temperature control ❑ 5 n
— — --------- ------- StripjavaHable and I
----------- ----------
a used 3 42 Food-contact surfaces maintains
ised- lar— -
30 Proper thawing method ❑ d, cleaned, 5
Food Identificat' ---- -- ------- r --- --- -----
ion 43 Nonfood- contact surfaces maintained and clean
3
31 Food properly labeled
Protection from Contamination
e 5
32 Insects, rode 44 Plumbing properly sized, installed, and maintained; proper
his, animals not present; entrance controlled ❑ backflow devices, indirect drains, no cross-connections
............
33 atential food Contamination prevented during delivery, ❑ 5 45 Sewage, wastewater properly disposed 5 1- display _preipa
tratlan, storage,
3 Wiping cloths properly used, stored1proper 4 Toilet facilftieUr constructedli e( 0- El
---- .... sanitizer ❑ 0 --&-
_operly d, cleaned
3§fmgloyee� I Garbage, refuse properly disposed; facilities maintained
E_ cleanliness and hygnme
36 Proper eating, tasting, drinking, or tobacco use ❑ 1 ❑ Physical facilities properly installed, maintained, cleaned;
3 48 2
unnecessary persons excluded from establishment
Ad equ, -ate ventilation, --------------- --------------
MOM= 1&1 ntilatio., lghlng, designated areas used
_s ❑ 50 1 P�I
37 In tonsil properly stina0fDE nit; mobile establishment name easily visible
---------- 2
36 ........ .... p linens properly stored,
used, handled 7L: ❑ 3
_ --------
Single -use
and single-service articles ro erl t d ad ❑ US- 3
J
Y•- ►�e4- q lc,— 0"As VLA&
N. u- rn b ef i: Violations cited in this report must be corrected within the time frames specified. Points
- . ---- ----- ---------- ---- -- ------ ---------- ------------------------ - ------ ✓- liq I '11"I
--- -- - ---------------------- -------- ---- - ---------------- -
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M P& iilr Jar A4" I.V Ir- CW!3
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Kjr --JQ9f-41d2L.tA4, -
we K'rj'U 114 1A C L it It, [A r'L e A—.-. 1n jfQ%1- 1. /1 r IAJ". 4 Total Point.
In Charge I Person In Charge
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. o2 Authority -,I,, -P :Regulatory Authority