Grays Harbor County Division of Environmental Health has changed their format for releasing Restaurant/Health inspections. They now have a searchable database that does show the most recent inspections and we here at GHScanner have gone through those to make this "Recent Grays Harbor Resturaunt Inspections ".
Please keep in mind, these reports are just being made public and most establishments have most likely already corrected most issues that they faced. This is all the information we are provided with, so please do not ask much more as far as what the violations were for etc... For more information you can contact the Grays Harbor County Division of Environmental Health at (360) 249-4222 or
Before making judgement on any violations, we encourage our readers to follow up with and check out the actual violations.
Below is listed any resturaunts and their violations for any that have exceeded 25 red points during the time period we searched.
The Liberty Store 120 N Alder St Aberdeen - WAC 246-215-03525(1a) Jambalaya, chicken, and jojos hot holding with internal temperatures of 106-130°F.
Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by rapidly reheating Jambalaya, jojos, and chicken to 165°F for at least 15 seconds and return to hot holding 135°F.
The Garage 687 Point Brown Ave NW Ocean Shores - WAC 246-215-03515 Pasta cooling with the lid on in the reach-in refrigerator near the cookline. Depth was 6 inches or greater.
Corrective Actions: Food must be properly cooled using hotel pans with the depth of the food not exceeding two inches and uncovered. Food shall be cooled from 135ºF - 70ºF within 2 hours and 70ºF - 41ºF within 4 hours. Since the pasta was just cooked prior to inspection, it was transferred to hotel pans in two inch depths and placed in the walk-in cooler uncovered to finish cooling.
K & C Food Mart 100 N West Blvd Aberdeen - WAC 246-215-03525(1a) Chicken strips and jojos were found at temperatures between 112-120°F in the hot case.
Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by rapidly reheating all chicken strips and jojos to 165°F for at least 15 seconds and returned to the hot case for hot holding.
7-Eleven 22478K (Simpson) 2021 Simpson Ave Aberdeen - WAC 246-215-03525(1a) Pizza, jojos, chicken strips, and chicken wings were found between 126 - 131°F in the hot case. Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by discarding all items found at improper hot holding temperature.
Ocean Shores IGA 101 E Chance a La Mer NE Ocean Shores - WAC 246-215-03525(1a) Rotisserie chicken was observed hot holding at an internal temperature of 116°F in the customer-facing hot case. Mac and cheese and chicken wings were observed hot holding at an internal temperature of 125-127°F on the left side of the kitchen hot case.
Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by rapidly reheating foods to 165°F for at least 15 seconds and return to hot holding 135°
About The Inspections
These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.
There are nearly 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. Any problem found is written up, and the manager is taught the correct procedure or method immediately.
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 food borne illnesses. These food handling practices include:
- controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough
- cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food
- storing food
- serving practices
"Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness.
Each violation has a numerical value based on its risk of foodborne illness. Therefore, there are more points given for red critical violations than for blue violations. Whenever possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples would be re-heating a food to 165° F, putting it into the refrigerator or discarding the food.