INSPECTION REPORTS

This page was created so that you can learn more about the food service establishments in Grays Harbor County from the perspective of safe food handling or "food safety." Food establishments that sell or serve food to the public must get an annual permit and be inspected by the Grays Harbor County Environmental Health Division. These establishments include restaurants, mobile food units (food trucks, pushcarts), espresso stands, delis, fresh food sections in grocery stores, temporary events where food is sold, and more.

There are approximately 500 permitted food service establishments in Grays Harbor County. The majority of these establishments have two unannounced inspections per year. Some food service establishments will receive at least one unannounced inspection annually and any restaurant may request a special educational session.

The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Problems found are cited on the inspection report and the manager is immediately educated on the correct procedures and methods. 

There are two types of violations recorded on the inspection report:

"Red critical violations"
are those food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. These food handling practices include:
  • Controlling temperatures, such as cooking meats to the proper temperature to kill foodborne disease germs, keeping food hot enough until it is served, and keeping food cold enough
  • Cooling food properly
  • Washing hands
  • Using utensils instead of bare hands on "ready to eat" food
  • Storing food
"Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness.

Each violation has a numerical value based on its risk of foodborne illness; therefore, more points are given for red critical violations than for blue violations. When possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples include reheating food to 165°F, putting it into the refrigerator, or discarding the food.


Monthly Food Inspection Reports

July 2022
August 2022
September 2022
October 2022

For more details on inspection results or to search for an establishment, please click the link below! 
NOTE:  OVER THE PAST 24 MONTHS ONLY HIGH PRIORITY INSPECTIONS HAVE BEEN CONDUCTED AS FOOD PROGRAM STAFF WERE REASSIGNED TO COVID-19 PANDEMIC RESPONSE EFFORTS.  STAFFING LEVELS HAVE SINCE RETURNED TO NORMAL AND ROUTINE INSPECTIONS HAVE RESUMED.  WE ASK FOR YOUR PATIENCE WHILE WE WORK TO COMPLETE INSPECTIONS AT ALL PERMITTED FACILITIES.  SO, IF YOU DONT SEE A RECENT INSPECTION FOR THE ESTABLISHMENT YOU ARE SEARCHING FOR, PLEASE CHECK BACK. 
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