August 2006Business Action Notation Date

Ilwaco Select Market Violation Red 20, Blue 10 8/28

Jack’s Store Violation Red 30, Blue 0 8/30

Anchor Restaurant/Lounge Violation Red 30, Blue 21 8/30

Scrapaccino Approved Red 0, Blue 0 8/29

Diamond Espresso Approved Red 0, Blue 0 8/29

Kiss of Mist Approved Red 0, Blue 0 8/29

Bernie’s Place Violation Red 25, Blue 15 8/7

El Compadre Violation Red 30, Blue 14 8/28

Beach House Cafe Approved Approved to open 8/1

Beach House Cafe Approved Red 0, Blue 0 8/8

Jimella’s Seafood Market Approved Approved to open 8/8

Tuscany Cafe Approved Approved to open 8/30

September 2006

Great Discovery Violation Red 0, Blue 10 9/25

Gas N’ Grub Approved Red 0, Blue 0 9/28

Ole Bob’s Seafood Violation Red 5, Blue 0 9/11

Imperial Schooner Approved Red 0, Blue 0 9/29

Subway Approved Red 0, Blue 0 9/18

Oysterville Store Violation Red 5, Blue 0 9/25

Aileen’s Violation Red 0, Blue 5 9/25

Oysterville Sea Farms Approved Red 0, Blue 0 9/20

Jessie’s Ilwaco Fish Co. Approved Red 0, Blue 0 9/20

McNel’s Approved Red 0, Blue 0 9/29

The Hook Approved Red 0, Blue 0 9/13

Debi’s Restaurant Approved Red 0, Blue 0 9/29

Dockside Inc. Violation Red 0, Blue 5 9/18

The Crab Pot Violation Red 0, Blue 5 9/18

Full Circle Cafe LLC Approved Red 0, Blue 0 9/13

Hungry Harbor Inc. Violation Red 5, Blue 0 9/19

Shoalwater Restaurant Violation Red 5, Blue 5 9/19

Surfer Sands Approved Red 0, Blue 0 9/28

Jimella’s Seafood Market Approved Red 0, Blue 0 9/12

Ocean Fresh 2-U Seafood Violation Red 0, Blue 5 9/15

All the Tea and China Approved Red 0, Blue 0 9/13

Coastal Candies Violation Red 0, Blue 3 9/25

North Pacific County Food Inspection Report August 2006

The Daily Perk Approved Red 0, Blue 0 8/23

Raymond Grocery & Deli Violation Red 33, Blue 3 8/23

NOTE: 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 handwashing by workers. Ranking Red Critical Item scores and potential for causing food-borne illness: Low Hazard 0-20 range, Moderate Hazard 21-49 range, High Hazard 50-74 range and Extreme Hazard 75 or above range.

Blue Critical Item Scores: 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.