Pacific County Food Inspection Report - April 2009

License Business Action Notation Date

L1316SB Menlo Store Approved 0-Red, 0-Blue 4/8

L1318SB TJ's Red & White Store Approved 0-Red, 0-Blue 4/8

L1319SB Eastern Garden Approved 0-Red, 0-Blue 4/13

L1325SB American Legion Violation 5-Red, 0-Blue 4/17

L1326SB Raymond Elks Approved 0-Red, 0-Blue 4/17

L1331SB The Barge Restaurant Approved 0-Red, 0-Blue 4/18

L1361SB La Noria Approved 0-Red, 0-Blue 4/17

L1365SB Dock of the Bay Approved 0-Red, 0-Blue 4/1

L1368SB Knot Just Another Baking Approved 0-Red, 0-Blue 4/1

L1370SB The Russell House Approved 0-Red, 0-Blue 4/13

L1392SB Chen's Restaurant Violation 5-Red, 0-Blue 4/1

L1416SB Orange Tree Café Violation 0-Red, 5 Blue 4/21

L0004LB Boreas Bed & Breakfast Approved 0-Red, 0-Blue 4/14

L0005LB Caswell's on the Bay Approved 0-Red, 0-Blue 4/16

L0016LB Lions Paw Inn Approved 0-Red, 0-Blue 4/29

L0027LB Okie's Sentry Market Violation 5-Red, 0-Blue 4/14

L0066LB Bailey's Bakery & Café Violation 5-Red, 0-Blue 4/9

L0082LB Berry Patch Violation 5-Red, 0-Blue 4/9

L0097LB Dunes Restaurant Violation 5-Red, 0-Blue 4/14

L0106LB Linda Brand Crab Approved 0-Red, 0-Blue 4/25

L0122LB Ocean Park Eagles No. 3602 Approved 0-Red, 0-Blue 4/17

L0125LB Sea Hag Bar and Grill Approved 0-Red, 0-Blue 4/29

L0242LB Doupe's Fire and Ice Violation 5-Red, 0-Blue 4/16

L0246LB Short Stop Store-N-Deli Approved 0-Red, 0-Blue 4/1

L0249LB Chinook Bait and Tackle Approved 0-Red, 0-Blue 4/16

L0251LB Jolt 'N Bolt Approved 0-Red, 0-Blue 4/25

L0283LB Jimella's Seafood Market Approved 0-Red, 0-Blue 4/9

L0290LB Lightship Restaurant Violation 5-Red, 0-Blue 4/1

L1298SB Willapa Lanes Violation 5-Red, 0-Blue 4/1

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

Red Points (High Risk Factors) are given for improper practices or procedures identified as the most common causes of food-borne illness. These practices include ill food workers, proper hand washing, cross contamination, hot and cold holding temperatures, proper cooling and reheating practices, final cooking temperatures and fruit and vegetable washing. Low Hazard 0-20 range, Moderate Hazard 21-49 range, High Hazard 50-74 range and Extreme Hazard 75 or above range.

Blue Point Items are low risk factors and are preventative measures. These measures include sanitation, maintenance, plumbing, pest control and proper storage of food.

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