Whitman County | Whitman County Food Inspection Scores

165 Degree Brew

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/16/2023	Routine Inspection	0	0
11/20/2019	Routine Inspection	0	0
11/09/2018	Routine Inspection	0	0
07/25/2017	Routine Inspection	0	0
06/12/2017	Pre-Operational	0	0

ACE Sushi

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/26/2024	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities
10/31/2023	Pre-Operational	0	0

AFC Sushi

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
09/24/2024	Routine Inspection		3	38 — 3 points — Utensils, equipment, linens properly stored, used, handled
01/11/2023	Routine Inspection	0	0
08/08/2019	Routine Inspection	0	0
06/13/2018	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
11/30/2017	Routine Inspection	0	0
12/13/2016	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/01/2015	Routine Inspection	0	0
07/30/2014	Routine Inspection	20	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 14 — 5 points — Raw meats below or away from RTE food 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable

Airway Hills Golf

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/15/2023	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
04/03/2019	Pre-Operational	0	0

Another Round Brewing Co.

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
02/14/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
02/25/2022	Pre-Operational	0	0

Appel Heights

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/31/2024	Routine Inspection	0	0
09/15/2023	Pre-Operational	0	0

Arby's

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
11/16/2023	Routine Inspection	0	0
02/15/2022	Routine Inspection	25	0	19 — 25 points — No room temperature storage; proper use of time as a control, procedures available
03/17/2021	Routine Inspection	0	0
12/13/2019	Routine Inspection	0	0
04/24/2018	Routine Inspection	0	0
06/28/2017	Routine Inspection	0	3	38 — 3 points — Utensils, equipment, linens properly stored, used, handled

Bank Left Bistro

Palouse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
06/01/2017	Routine Inspection	0	0
08/11/2016	Routine Inspection	0	0
08/11/2016	Routine Inspection	0	0
04/29/2015	Routine Inspection	0	0
11/20/2014	Routine Inspection	0	0
08/17/2012	Routine Inspection	0	0
11/04/2010	Routine Inspection	0	0
04/15/2009	Routine Inspection	0	5	41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used
01/29/2008	Routine Inspection	10		6 — 10 points — Adequate handwashing facilities

Barm and Wallops

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
04/24/2024	Pre-Operational	0	0		Approved to open.

Best Western Wheatland Inn

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
11/04/2024	Routine Inspection	0	0
09/07/2023	Routine Inspection	0	0
09/23/2022	Routine Inspection	0	11	30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
02/12/2020	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
01/17/2019	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
05/30/2018	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/06/2017	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/14/2016	Routine Inspection	5	0	17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F)
06/10/2015	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
04/22/2014	Routine Inspection	0	0
08/01/2013	Routine Inspection	0	0
08/23/2012	First Re-Inspection	0	0
07/26/2012	Every 12 Months

Birch & Barley

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
09/01/2023	Complaint	5	3	14 — 5 points — Raw meats below or away from RTE food 43 — 3 points — Nonfood-contact surfaces maintained and clean
04/18/2022	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
11/07/2019	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
08/25/2018	Routine Inspection	55	0	4 — 25 points — Hands washed as required 16 — 25 points — Proper cooling procedures 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods
06/26/2018	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
08/29/2017	Routine Inspection	30	5	16 — 25 points — Proper cooling procedures 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
05/10/2016	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/04/2014	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
07/15/2013	Routine Inspection	10	8	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 30 — 3 points — Proper thawing methods used 33 — 5 points — Potential food contamination prevented during preparation, storage, display
08/02/2012	Routine Inspection	15	3	6 — 10 points — Adequate handwashing facilities 14 — 5 points — Raw meats below or away from RTE food 38 — 3 points — Utensils, equipment, linens properly stored, used, handled

Black Cypress

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
05/16/2023	Routine Inspection	15	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/17/2019	Routine Inspection	20	3	17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 20 — 15 points — Proper reheating procedures for hot holding 30 — 3 points — Proper thawing methods used
12/29/2017	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities
12/21/2016	Routine Inspection	0	5	43 — 3 points — Nonfood-contact surfaces maintained and clean 49 — 2 points — Adequate ventilation, lighting; designated areas used

Boba Express (POPO)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/14/2022	Routine Inspection	10	16	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 33 — 5 points — Potential food contamination prevented during preparation, storage, display 36 — 3 points — Proper eating, tasting, drinking, or tobacco use 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean

Bob's Corner Market (600 Colorado)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
06/13/2024	Routine Inspection	0	0
04/26/2022	Routine Inspection	0	0

Boyer Park Marina

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
08/23/2023	Routine Inspection	5	0	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers

Brass Rail

Rosalia, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
08/15/2023	Routine Inspection	5	8	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean

Brew-Ya Espresso

Steptoe, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/25/2024	Routine Inspection	0	0
01/13/2023	Routine Inspection	0	0

Carlita's (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/13/2024	Routine Inspection	0	0
12/05/2023	Routine Inspection	0	0

Carter Foods

LaCrosse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/19/2023	Routine Inspection	0	0

C & D

Tekoa, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/20/2019	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Chipotle

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/10/2024	Complaint	0	0
04/16/2024	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
04/19/2023	Follow-Up Inspection	0	0		Great improvement.
03/29/2023	Complaint	75	5	4 — 25 points — Hands washed as required 5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 36 — 3 points — Proper eating, tasting, drinking, or tobacco use 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Coleman Oil Mart #20

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
01/17/2019	Routine Inspection	10	0	17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Coleman Oil Mart #22 (1455 SE Bishop Blvd)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/10/2023	Routine Inspection	0	0

Cougar Cottage (The Coug)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
02/14/2024	Routine Inspection	20	15	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
08/15/2019	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities

Cougar Country

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
01/26/2024	Follow-Up Inspection	0	0		Establishment has made significant improvements. Compliance met.
01/05/2024	Complaint	0	25	32 — 5 points — Insects, rodents, animals not present; entrance controlled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment	Establishment placed on a compliance schedule.
08/16/2023	Routine Inspection	5	10	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Cougar Food Mart

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/21/2024	Routine Inspection	0	5	40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable
01/17/2019	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Cougs Corner Mart (1960 Terre View)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
08/27/2024	Routine Inspection	0	0
02/09/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Courtyard by Marriott (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/13/2024	Routine Inspection	0	5	41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used
11/16/2023	Routine Inspection	0	0

Crimson Hub (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/04/2024	Routine Inspection	0	0
12/05/2023	Routine Inspection	0	0

Crossett’s

Oakesdale, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/04/2024	Routine Inspection	0	0
11/13/2019	Routine Inspection	0	0

Crybaby Café

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/25/2024	Routine Inspection	15	5	6 — 10 points — Adequate handwashing facilities 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
08/29/2023	Routine Inspection	15	5	6 — 10 points — Adequate handwashing facilities 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Daily Grind #3

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/16/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Dairy Queen

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/02/2024	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
05/17/2023	Complaint	35	7	17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 32 — 5 points — Insects, rodents, animals not present; entrance controlled 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Domino’s

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/25/2024	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
02/23/2023	Routine Inspection	0	0

Double J Ranch Cookie Co.

Steptoe, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/25/2024	Routine Inspection	0	0
11/16/2023	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained

Eclairs

Tekoa, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/31/2023	Routine Inspection	0	0

Eddy’s

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/14/2024	Routine Inspection	5	20	14 — 5 points — Raw meats below or away from RTE food 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment	This is a failed inspection. A re-inspection will occur within 30 days.
04/06/2022	First Re-Inspection	25	18	6 — 10 points — Adequate handwashing facilities 14 — 5 points — Raw meats below or away from RTE food 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 36 — 3 points — Proper eating, tasting, drinking, or tobacco use 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
02/09/2022	Routine Inspection	45	34	10 — 10 points — Food in good condition, safe and unadulterated; approved additives 13 — 15 points — Food contact surfaces used for raw meat thoroughly cleaned and sanitized 14 — 5 points — Raw meats below or away from RTE food 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 25 — 10 points — Toxic substances properly identified, stored, used 30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean 47 — 3 points — Garbage, refuse properly disposed; facilities maintained 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Einstein Bagels (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/08/2024	Routine Inspection	0	0
11/03/2023	Routine Inspection	0	0

Emerald

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/30/2024	Routine Inspection	5	8	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean	Great improvement.
10/09/2024	Routine Inspection	10	21	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 15 — 5 points — Proper handling of pooled eggs 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean	*Placed on 3 week compliance schedule

Emporium

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/09/2024	Routine Inspection	0	0
11/30/2021	Routine Inspection	0	0

Endicott Food Center

Endicott, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/16/2019	Routine Inspection	0	0

Etsi Bravo

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/15/2023	Routine Inspection	0	5	42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Flowers & More Décor

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/31/2023	Routine Inspection	0	0

Fonks

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/22/2024	Pre-Operational	0	0		Approved to open.

Foundry

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
07/01/2024	Routine Inspection	50	8	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 14 — 5 points — Raw meats below or away from RTE food 17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
05/10/2023	Routine Inspection	35	0	17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Four Star Supply

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/17/2024	Routine Inspection	5	5	17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
05/10/2023	Routine Inspection	35	0	17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Freshens (Chinook - WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/09/2024	Routine Inspection	0	0
11/03/2023	Routine Inspection	0	0

Freshens (CUB - WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/05/2023	Routine Inspection	0	0

Garfield Meats

Garfield, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/23/2024	Routine Inspection	0	0

Global Scholars Market (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/04/2023	Routine Inspection	0	0

Golden Teriyaki

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
11/13/2024	Routine Inspection	165	16	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 4 — 25 points — Hands washed as required 5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 13 — 15 points — Food contact surfaces used for raw meat thoroughly cleaned and sanitized 14 — 5 points — Raw meats below or away from RTE food 16 — 25 points — Proper cooling procedures 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 25 — 10 points — Toxic substances properly identified, stored, used 26 — 10 points — Compliance with risk control plans, variances, or mobile unit plan of operation 30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
07/17/2023	First Re-Inspection	20	8	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 14 — 5 points — Raw meats below or away from RTE food 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
07/03/2023	Complaint	60	31	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 13 — 15 points — Food contact surfaces used for raw meat thoroughly cleaned and sanitized 16 — 25 points — Proper cooling procedures 26 — 10 points — Compliance with risk control plans, variances, or mobile unit plan of operation 31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean 47 — 3 points — Garbage, refuse properly disposed; facilities maintained 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Granny Lala Baked Goods

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/30/2024	Routine Inspection	15	5	7 — 15 points — Food obtained from approved source 31 — 5 points — Food properly labeled
11/14/2023	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled

Gray Hub (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/04/2024	Routine Inspection	0	0
12/05/2023	Routine Inspection	0	0

Grocery Outlet

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/30/2024	Routine Inspection	5		2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
01/11/2023	Routine Inspection	20	0	10 — 10 points — Food in good condition, safe and unadulterated; approved additives 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Grumpy’s

Garfield, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/23/2023	Routine Inspection	10	14	6 — 10 points — Adequate handwashing facilities 31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment 49 — 2 points — Adequate ventilation, lighting; designated areas used

G-W Lounge (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/04/2024	Routine Inspection	0	0
12/05/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Gypsy Java

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/02/2024	Routine Inspection	0	0
03/16/2023	Routine Inspection	0	0

Hampton Inn (formerly Holiday Inn Express)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/26/2024	Routine Inspection	0	0
11/16/2023	Routine Inspection	0	0

Health Motivate Care

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/04/2024	Routine Inspection	0	0
02/23/2023	Routine Inspection	0	0

Heritage Hardware

St. John, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/15/2023	Routine Inspection	0	0

Heros & Sports

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/16/2023	Routine Inspection	0	0

Hill Ray Plaza

Colfax, WA 99111

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/31/2024	Pre-Operational	0	0

Hilltop Inn Restaurant

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
07/16/2024	Routine Inspection	0	5
09/24/2019	Routine Inspection	25	0	16 — 25 points — Proper cooling procedures

Hole in the Grounds

Rosalia, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/26/2023	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 32 — 5 points — Insects, rodents, animals not present; entrance controlled

Hotel McCoy

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/03/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
03/06/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Insomnia Cookies

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/25/2024	Routine Inspection	0	0
08/28/2023	Routine Inspection	0	0

It’s Poke-Man/Grander Goods

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/18/2023	Routine Inspection	0	0

Jack in the Box

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/04/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
02/09/2023	Routine Inspection	10	6	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 47 — 3 points — Garbage, refuse properly disposed; facilities maintained

Jimmy John's

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/22/2024	Routine Inspection	30	0	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 6 — 10 points — Adequate handwashing facilities 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
03/04/2022	Routine Inspection	10	3	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 47 — 3 points — Garbage, refuse properly disposed; facilities maintained

Jin’s Mart

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/16/2023	Routine Inspection	0	0

JMT Xpressmart

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/03/2024	Routine Inspection	0	0
03/16/2023	Routine Inspection	0	0

Knead Cafe & Patisserie

1490 NE North Fairway R, Pullman, WA 99163

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
08/20/2024	Pre-Operational	0	0

LaCrosse Café

Lacrosse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/28/2023	First Re-Inspection	5	5	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 31 — 5 points — Food properly labeled
10/19/2023	Complaint	65	8	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 4 — 25 points — Hands washed as required 5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 14 — 5 points — Raw meats below or away from RTE food 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean

Larissa's Apron Green

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
02/28/2024	Routine Inspection	0	0		Approved to open.

Lighty Espresso (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
12/15/2023	Routine Inspection	0	0

Los Amigos

Colfax, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/09/2023	Routine Inspection	60	8	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 16 — 25 points — Proper cooling procedures 17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 38 — 3 points — Utensils, equipment, linens properly stored, used, handled

Lumberyard/Timber

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
07/19/2022	Routine Inspection	10	11	25 — 10 points — Toxic substances properly identified, stored, used 31 — 5 points — Food properly labeled 37 — 3 points — In-use utensils properly stored 43 — 3 points — Nonfood-contact surfaces maintained and clean

Mang's Sushi

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
01/31/2024	Routine Inspection	0	0		Approved to open.

Marriott Residence Inn (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/14/2024	Routine Inspection	0	0
11/28/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

McDonald's (Grand Avenue)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/14/2024	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display
10/03/2023	Routine Inspection	0	0

McDonald’s (Stadium Way)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/07/2024	Routine Inspection	0	0

Meet Shop Too

Garfield, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/23/2023	Routine Inspection	0	7	31 — 5 points — Food properly labeled 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

MELA

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/02/2022	Routine Inspection	0	0

Merry Cellars

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
08/27/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
02/16/2023	Routine Inspection	0	0

Minh’s

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/16/2022	First Re-Inspection	0	3	43 — 3 points — Nonfood-contact surfaces maintained and clean
04/13/2022	Routine Inspection	40	16	4 — 25 points — Hands washed as required 6 — 10 points — Adequate handwashing facilities 14 — 5 points — Raw meats below or away from RTE food 30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean

Mini Hot Pot by Mandarin House

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/27/2024	Routine Inspection	0	7	31 — 5 points — Food properly labeled 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
03/16/2023	Routine Inspection	0	10	31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display

My Office

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/04/2022	Routine Inspection	0	0

Nayarit

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/04/2024	Routine Inspection	5	5	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 31 — 5 points — Food properly labeled
06/01/2022	Routine Inspection	0	0

Neill’s Coffee

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/24/2024	Routine Inspection	0	8	42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
02/16/2023	Every 12-18 Months	10	0

New Garden

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/12/2024	Routine Inspection	40	10	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 6 — 10 points — Adequate handwashing facilities 15 — 5 points — Proper handling of pooled eggs 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
03/07/2022	Routine Inspection	30	13	14 — 5 points — Raw meats below or away from RTE food 16 — 25 points — Proper cooling procedures 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean

Northside Cafe (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/01/2024	Routine Inspection	35	5	5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
11/08/2023	Routine Inspection	0	0

Noshies

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/03/2024	Routine Inspection	0	0

Nuevo Vallarta

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
05/16/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Oak on Main

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
04/26/2022	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Old European

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
07/01/2024	Routine Inspection	55	0	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 9 — 10 points — Proper washing of fruits and vegetables 15 — 5 points — Proper handling of pooled eggs 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
09/13/2023	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 33 — 5 points — Potential food contamination prevented during preparation, storage, display

O-Ramen

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/28/2024	First Re-Inspection	0	0		Great improvement.
02/29/2024	Routine Inspection	70	0	4 — 25 points — Hands washed as required 5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)	This is a failed inspection. A re-inspection will occur within 30 days.
11/02/2022	Routine Inspection	15	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Palouse Brewing Company

Palouse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/30/2024	Routine Inspection	10	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
11/03/2023	Routine Inspection	10	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Palouse Caboose

Palouse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
09/11/2024	Routine Inspection	10	3	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 43 — 3 points — Nonfood-contact surfaces maintained and clean
09/14/2023	Routine Inspection	5	0

Palouse Country Candy

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
03/08/2024	Routine Inspection	0	0
04/26/2022	Routine Inspection	0	0

Palouse Family Foods

Palouse, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
10/31/2024	Routine Inspection	30	5	16 — 25 points — Proper cooling procedures 17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
09/14/2023	Routine Inspection	5	0

Panda Express (WSU)

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
11/03/2023	Routine Inspection	0	0

Papa Murphy’s

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.	Notes
06/13/2024	Routine Inspection	0	0
02/23/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Paradise Creek Brewery

Pullman, WA

Inspection Date	Inspection Type Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following: Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule First Re-Inspection: Performed after a failed routine inspection Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule Pre-operational: Performed to ensure a new food establishment can open to the public Complaint: Performed after receiving a complaint about the establishment	High Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.	Low Risk Inspection Score Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024. </