Food safety inspections in the Tri-Cities area have revealed a concerning trend, with several establishments failing to meet the necessary standards. The Benton Franklin Health District's recent inspections uncovered a range of critical issues, from improper food handling to the lack of certified food protection managers. These findings highlight the importance of stringent food safety measures to prevent potential health hazards.
One of the most alarming cases involves Basin City Hot Spot, where a routine inspection on July 14 resulted in a staggering 60 red violations. The inspection report noted that hot holding temperatures were too cool, with chicken skewers and mini tacos barely reaching 125°F, well below the required 135°F. This issue is critical as it directly impacts the safety of food served to customers. Additionally, the lack of proper handwashing and the use of non-food-grade toxic substances further underscore the establishment's failure to adhere to basic food safety protocols.
Carniceria La Catrina, another restaurant in Pasco, also faced severe consequences with 70 red violations during a routine inspection on July 17. The inspection revealed a lack of a certified food protection manager, improper cooling procedures, and the use of toxic substances, including excess bleach on a meat cutting table. These violations not only indicate a lack of active managerial control but also pose significant health risks to customers.
Dog Haus, a Pasco-based establishment, encountered issues with both hot and cold holding temperatures. The inspection on July 14 found that bacon and nacho cheese had been left at unsafe temperatures, and approximately 80 eggs were discarded due to inadequate cold holding conditions. These findings emphasize the need for consistent temperature control to prevent foodborne illnesses.
La Luna Bar & Kitchen LLC in Connell faced multiple violations, including room-temperature storage of raw meat and the lack of a food thermometer. These issues highlight the importance of proper storage and temperature monitoring to ensure food safety.
Neighbor’s Conoco in Richland had a concerning inspection, with 80 red violations. The report noted the absence of a certified food protection manager, inadequate hot holding temperatures, and a lack of compliance with permit regulations. The use of a sanitizer in a spray bottle without proper labeling further raised concerns.
Southridge Booster Club Basketball in Kennewick faced multiple violations, including a lack of active managerial control, inadequate handwashing facilities, and the absence of an accurate thermometer. These issues underscore the need for comprehensive food safety training and adherence to established protocols.
Tri City Taps in Pasco had 35 red violations, with a notable issue of a food worker using their phone before putting on gloves. The presence of moldy salad mix further emphasized the importance of proper food handling and discarding expired or contaminated items.
Despite these concerning findings, there were also several establishments that passed inspections with flying colors. AFC Sushi Safeway, The Bistro at Grace Kitchen, Blue Bridge Bar & Restaurant, Carniceria La Catrina (Commissary), Cascade Crust, Daniel’s Bakery, La Palma Market, Mesa Grocery Store, Pizza Hut, Poe’s Place, Rollarena Skating Center, Tacos El Cepillo (Mobile), and The Wild Taco Jr. all received perfect scores or minimal red violations, demonstrating the importance of consistent adherence to food safety standards.
These inspections serve as a stark reminder that food safety is a critical aspect of the hospitality industry. It is essential for businesses to prioritize food safety measures, invest in proper training, and maintain a proactive approach to prevent potential health hazards. Customers should also be vigilant and report any suspected food safety issues to the relevant health authorities.
In my opinion, the Tri-Cities area's food inspection results highlight a need for increased awareness and education among both businesses and consumers. By implementing stricter regulations and promoting a culture of food safety, we can ensure that the community's health and well-being are protected. It is a shared responsibility to uphold the highest standards of food safety and to take proactive measures to prevent foodborne illnesses.
