Whitman County Food Inspection Scores

Local county health departments inspect restaurants and other retail food service establishments to make sure that employees follow safe food handling practices and have adequate kitchen facilities. Keep in mind, inspection reports are snapshots of the food handling at the establishment at the time of inspection – conditions may be different when you visit.

For a copy of the official inspection report, please contact our Environmental Health team at EH@whitmancounty.gov.

Establishment

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
01/27/2025	Routine Inspection	0	0
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.
12/05/2024	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
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.
12/14/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
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.

Beef & 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
03/19/2025	Routine Inspection	0	0

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.
12/12/2024	Routine Inspection	30	5	5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
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.
12/11/2024	Routine Inspection	20	5	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
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
01/03/2025	Routine Inspection	5	8	22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 37 — 3 points — In-use utensils properly stored 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
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
12/10/2024	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 31 — 5 points — Food properly labeled
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
11/27/2024	Routine Inspection	5		2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
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
11/27/2024	Every 12 Months	0	7
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
12/05/2024	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 31 — 5 points — Food properly labeled
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
12/06/2024	Routine Inspection	0	0
05/10/2023	Routine Inspection	0	0

Colfax Community Church (Approved Kitchen)

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
04/07/2025	Routine Inspection	0	0		Approved to open.

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

Cougars Midway 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
04/14/2025	Pre-Operational	10	0	10 — 10 points — Food in good condition, safe and unadulterated; approved additives

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
12/17/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
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
01/28/2025	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled
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
11/27/2024	Routine Inspection	15	5	22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 31 — 5 points — Food properly labeled
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

Ferdinand's Ice Cream Shoppe (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
12/06/2024	Routine Inspection	0	0

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
01/06/2025	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
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.
01/08/2025	Routine Inspection	35	16	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 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
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
11/22/2024	Routine Inspection	0	0
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
12/02/2024	Routine Inspection		3	43 — 3 points — Nonfood-contact surfaces maintained and clean
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
12/05/2024	Routine Inspection	0	0
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

Hillside 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
12/06/2024	Routine Inspection	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
04/14/2025	Routine Inspection	20	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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)
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
12/06/2024	Routine Inspection	0	0
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
01/07/2025	Routine Inspection	20	13	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) 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
07/19/2022	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
01/07/2025	Routine Inspection	15	5	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 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 33 — 5 points — Potential food contamination prevented during preparation, storage, display
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
11/22/2024	Routine Inspection	0	0
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
12/05/2024	Routine Inspection	10	3	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 43 — 3 points — Nonfood-contact surfaces maintained and clean
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
01/29/2025	Routine Inspection	5	5	12 — 5 points — Proper shellstock identification; proper parasite destruction procedures for fish 31 — 5 points — Food properly labeled
12/11/2024	Routine Inspection	70	15	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 4 — 25 points — Hands washed as required 6 — 10 points — Adequate handwashing facilities 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 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) 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 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 49 — 2 points — Adequate ventilation, lighting; designated areas used	Needs to repair ventilation system and a storage cooler. Needs CFPM.
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
12/09/2024	Routine Inspection	10	0	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food
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
12/02/2024	Routine Inspection	15	10	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 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 31 — 5 points — Food properly labeled 36 — 3 points — Proper eating, tasting, drinking, or tobacco use 49 — 2 points — Adequate ventilation, lighting; designated areas used
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
01/15/2025	Routine Inspection	15	10	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 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
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
01/30/2025	Routine Inspection	10	5	27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 31 — 5 points — Food properly labeled
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.
01/29/2025	Follow-Up Inspection	0	0
12/09/2024	Follow-Up Inspection	25	0	16 — 25 points — Proper cooling procedures
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

Palouse Tacos

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
03/19/2025	Routine Inspection	35	0	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) 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF

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
09/10/2024	Routine Inspection	0	0
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.
09/04/2024	Complaint	0	0
03/08/2024	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled
12/07/2022	Routine Inspection	35	3	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 30 — 3 points — Proper thawing methods used

Pastime Tavern

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
11/27/2024	Routine Inspection	0	0	— points —	CFPM in progress.
11/28/2023	Routine Inspection	0	0

Phikuns

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
01/14/2025	Routine Inspection	40	3	4 — 25 points — Hands washed as required 20 — 15 points — Proper reheating procedures for hot holding 30 — 3 points — Proper thawing methods used
06/21/2022	First Re-Inspection	20	6	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) 37 — 3 points — In-use utensils properly stored 43 — 3 points — Nonfood-contact surfaces maintained and clean	R-inspection performed to verify vent hood has been cleaned professionally.
04/29/2022	Routine Inspection	15	15	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) 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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Pine Creek Provisions

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
12/10/2024	Routine Inspection	0	0
10/26/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Pizza Hut

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	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
02/15/2022	Routine Inspection	5	8	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 43 — 3 points — Nonfood-contact surfaces maintained and clean 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

Pizza Perfection

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
12/10/2024	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
11/16/2023	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

PNW Halal Meats

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	15	10	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 20 — 10 points — Proper reheating procedures for hot holding 31 — 5 points — Food properly labeled 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable
06/07/2023	Pre-Operational	10	5	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 33 — 5 points — Potential food contamination prevented during preparation, storage, display	New location. Approved to open.

Porch Light Pizza

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	10	8	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
05/15/2023	Routine Inspection	0	0

Pullman Intercontinental Market

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
02/07/2024	Routine Inspection	0	0		Approved to open.

Pups & Cups

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
03/06/2024	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
03/17/2022	Routine Inspection	15	5

Purpose Roasters

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
11/20/2019	Routine Inspection	0	0

Quality Inn

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	5	0	15 — 5 points — Proper handling of pooled eggs

Rancho Viejo

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	10	5	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) 31 — 5 points — Food properly labeled
05/02/2023	Routine Inspection	15	5	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) 31 — 5 points — Food properly labeled

Red Bento

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
07/03/2024	First Re-Inspection	0	0		Significant improvements made since last inspection. This is a passed inspection.
05/20/2024	Complaint	55	15	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 6 — 10 points — Adequate handwashing facilities 14 — 5 points — Raw meats below or away from RTE food 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) 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	A re-inspection will occur within 30 days.
09/13/2023	Routine Inspection	35	10	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) 25 — 10 points — Toxic substances properly identified, stored, used 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Red Card Pub

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
01/09/2025	Routine Inspection	0	0
11/15/2023	Routine Inspection	0	3	43 — 3 points — Nonfood-contact surfaces maintained and clean

Rialto Tavern

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
10/23/2024	Routine Inspection	10	5	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 31 — 5 points — Food properly labeled
05/27/2021	Routine Inspection	10	3	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) 38 — 3 points — Utensils, equipment, linens properly stored, used, handled

Rico'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.
04/16/2025	Routine Inspection	10	5	6 — 10 points — Adequate handwashing facilities 31 — 5 points — Food properly labeled
03/06/2024	Routine Inspection	5	0	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers
03/16/2023	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Rite Aid

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
12/05/2024	Routine Inspection	0	0
11/16/2023	Routine Inspection	0	0

Roost

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
03/25/2025	Routine Inspection	35	13	4 — 25 points — Hands washed as required 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 30 — 3 points — Proper thawing methods used 41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
10/22/2024	First Re-Inspection	0	0
09/23/2024	Routine Inspection	15	20	15 — 5 points — Proper handling of pooled eggs 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections	This is a failed inspection. A re-inspection will occur within 30 days.
09/11/2023	Complaint	0	10	32 — 5 points — Insects, rodents, animals not present; entrance controlled 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Rosalia Market

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
12/10/2024	Routine Inspection	0	5	31 — 5 points — Food properly labeled
10/09/2023	Routine Inspection	0	23	31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used 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

Rosauers (Colfax)

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
10/08/2024	Routine Inspection		18	31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
10/09/2023	Routine Inspection	0	8	33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean

Rosauers (Pullman)

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	10	3	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 37 — 3 points — In-use utensils properly stored
10/27/2023	Pre-Operational	0	0		Approved to open.

Rose Garage

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
01/11/2025	Routine Inspection	0	5	31 — 5 points — Food properly labeled
07/29/2020	Pre-Operational	0	0		Approved to open.

Safeway

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
09/20/2024	Routine Inspection	0	15	31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
10/06/2023	Pre-Operational	0	0		Starbucks remodeled. Approved to open.
12/05/2022	Every 12 Months	10	3

Sanctuary Smoothies

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
12/11/2024	Routine Inspection	25	5	4 — 25 points — Hands washed as required 31 — 5 points — Food properly labeled
04/04/2022	Routine Inspection	0	2	48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Schaut’s Marketplace

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
11/25/2024	Routine Inspection	0	0
11/07/2018	Routine Inspection	15	0	7 — 15 points — Food obtained from approved source

Sella’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
12/09/2024	Routine Inspection	0	8	31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
05/15/2023	Routine Inspection	15	15	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) 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

Serfes

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
11/26/2024	Routine Inspection	0	0
11/14/2023	Routine Inspection	0	0

Shin’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
10/14/2024	Routine Inspection	10	0	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food
09/01/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Shotz Coffee

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
10/08/2024	Routine Inspection	5	5	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
10/09/2023	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities

South Fork

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
01/08/2025	Routine Inspection	0	0
12/05/2024	Routine Inspection	25	0	17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F)
10/16/2024	Routine Inspection	35	5	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) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	This is a failed inspection. A re-inspection will occur within 30 days.
08/24/2023	Routine Inspection	5	10	21 — 5 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 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Southside 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
11/04/2024	Routine Inspection	0	3	36 — 3 points — Proper eating, tasting, drinking, or tobacco use
11/07/2023	Routine Inspection	0	0

Southside Market (WSU)

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
11/04/2024	Routine Inspection	0	0

Starbucks (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
08/28/2024	Routine Inspection	0	0
08/24/2023	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display

Starbucks (Bookie - 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
11/12/2024	Routine Inspection	0	0
11/06/2023	Routine Inspection	0	0

Starbucks (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
08/28/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
08/28/2023	Routine Inspection	0	0

Starbucks (The Spark - 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
11/15/2023	Routine Inspection	0	0

St. John Inn

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
10/23/2024	Routine Inspection	10	13	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 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 42 — 3 points — Food-contact surfaces maintained, cleaned, sanitized
03/02/2017	Routine Inspection	10	7	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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Subway (Colfax)

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
02/14/2023	Routine Inspection	0	0

Subway (Pullman)

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
07/29/2024	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)
05/18/2023	Routine Inspection	0	0

Subway (Pullman Walmart)

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
06/03/2024	Routine Inspection	0	0
12/28/2022	Routine Inspection	0	0

Subway (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
09/11/2024	Routine Inspection	0	0

Sugar Babe Bakery

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	Notes
04/16/2025	Routine Inspection
04/16/2024	Routine Inspection
01/20/2022	Pre-Operational	Approved to open.

Sweet Mutiny

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
03/18/2022	Routine Inspection	15	7	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) 31 — 5 points — Food properly labeled 50 — 2 points — Posting of permit; mobile establishment name easily visible

Taco Bell

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	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
12/21/2022	Routine Inspection	5	6	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 37 — 3 points — In-use utensils properly stored 47 — 3 points — Garbage, refuse properly disposed; facilities maintained

Tan’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
09/30/2024	Routine Inspection	5	13	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 43 — 3 points — Nonfood-contact surfaces maintained and clean
03/16/2023	Routine Inspection	0	0

Tekoa Empire Foods

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
11/22/2024	Routine Inspection	10		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
09/27/2023	Complaint	10	0	10 — 10 points — Food in good condition, safe and unadulterated; approved additives

Tesoro2Go

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
02/10/2025	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display
08/28/2023	Routine Inspection	0	0

Thai Ginger

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
12/20/2024	Routine Inspection	15	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 12 — 5 points — Proper shellstock identification; proper parasite destruction procedures for fish 33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean
01/12/2023	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 32 — 5 points — Insects, rodents, animals not present; entrance controlled

The Cellar

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
12/05/2024	Routine Inspection	0	0
09/15/2023	Pre-Operational	0	0		Approved to open.

The Land

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
05/08/2024	Routine Inspection	10	5	14 — 5 points — Raw meats below or away from RTE food 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	Violations 14 and 22 were corrected during the inspection.
04/20/2023	Routine Inspection	0	0

The Market (WSU)

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
10/08/2024	Routine Inspection	0	0

The Table

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
03/19/2025	Pre-Operational	0	0		Approved to open.

The Well Coffee 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
08/05/2024	Routine Inspection	5	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
11/29/2021	Pre-Operational	0	0		Approved to open.

Thomas Hammer

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.	Violation Codes Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
04/16/2025	Routine Inspection	0
04/16/2024	Routine Inspection	20	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 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
02/14/2023	Routine Inspection	0

Tin Tan Tacos (Adam's Mall)

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
02/23/2023	Routine Inspection	5	12	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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

Tobra Coffee Roasters

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
11/22/2024	Routine Inspection	0	0
03/01/2023	Routine Inspection	0	0

Todd Atrium 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
11/14/2024	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Todd Catering Teaching Kitchen (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
11/19/2024	Routine Inspection	0	0

Tokyo Seoul

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	70	0	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 16 — 25 points — Proper cooling procedures 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP)
03/03/2022	Every 6-12 Months	15	7

Torry’s Country Store

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
05/27/2021	Routine Inspection	0	0

Trailside Taproom

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
12/12/2024	Routine Inspection	0	0
09/24/2020	Routine Inspection	0	0

Uniontown General Store

Uniontown, 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	3	10 — 10 points — Food in good condition, safe and unadulterated; approved additives 43 — 3 points — Nonfood-contact surfaces maintained and clean
04/27/2023	Pre-Operational	0	0		Approved to open.

Valhalla

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
01/08/2025	Routine Inspection	0	0
11/16/2023	Routine Inspection	0	0

Village Center Cinemas

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
03/09/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled

Walmart

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
10/29/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
02/08/2023	Routine Inspection	0	0

Webb's Empire

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
10/23/2024	Routine Inspection	0	5	31 — 5 points — Food properly labeled
03/15/2023	Routine Inspection	25	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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) 33 — 5 points — Potential food contamination prevented during preparation, storage, display

Welcome Home

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
05/27/2021	Routine Inspection	0	0

Westside Pizza

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
11/26/2024	Routine Inspection	0	0
11/14/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Whitetail Diner

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
01/24/2024	Routine Inspection	0	0		Approved to open.

Wild Ember

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
12/11/2024	Routine Inspection	0	0
08/08/2024	Pre-Operational	0	0		Approved to open.

Wright Place Coffee

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
11/25/2024	Routine Inspection	0	0
04/10/2018	Every 12-18 Months	0	0

Yia Yia Nikki's (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
01/10/2025	Routine Inspection	0	0
03/26/2024	Pre-Operational	0	0		Approved to open.

Zeppoz

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
01/27/2025	Routine Inspection	40	11	4 — 25 points — Hands washed as required 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) 30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
04/04/2024	Routine Inspection	40	8	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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) 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	This is a fail inspection. A re-inspection will be performed within 30 days.
04/05/2023	First Re-Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
03/13/2023	Routine Inspection	15	12	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) 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 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.
02/24/2022	Routine Inspection	0	10	33 — 5 points — Potential food contamination prevented during preparation, storage, display 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

Zipe Sushi LLC

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
12/12/2024	Routine Inspection	10	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods
11/02/2021	Every 12 Months	0	0

Zips

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
07/10/2024	First Re-Inspection	0	0		Improvements made since last inspection. This is a passed inspection.
06/06/2024	Complaint	10	7	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 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.
02/14/2024	Complaint	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
03/31/2023	Routine Inspection	0	0

Zoe Coffee and Kitchen

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	5	13	23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
05/24/2023	Every 6-12 Months		15

Select an establishment from the list to view inspections and violations.

Establishment	Inspection Date	Inspection Type	High Risk Inspection Score	Low Risk Inspection Score	Violation Codes	Notes
165 Degree Brew Colfax, WA	01/27/2025	Routine Inspection	0	0
	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	11/26/2024	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities
ACE Sushi Pullman, WA	10/31/2023	Pre-Operational	0	0
AFC Sushi Pullman, WA	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	11/15/2023	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Airway Hills Golf Pullman, WA	04/03/2019	Pre-Operational	0	0
Another Round Brewing Co. Pullman, WA	02/14/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Another Round Brewing Co. Pullman, WA	02/25/2022	Pre-Operational	0	0
Appel Heights Colfax, WA	10/31/2024	Routine Inspection	0	0
Appel Heights Colfax, WA	09/15/2023	Pre-Operational	0	0
Arby's Pullman, WA	12/05/2024	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
	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	12/14/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
	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	04/24/2024	Pre-Operational	0	0		Approved to open.
Beef & Co Pullman, WA	03/19/2025	Routine Inspection	0	0
Best Western Wheatland Inn Colfax, WA	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	12/12/2024	Routine Inspection	30	5	5 — 25 points — Proper method used to prevent bare hand contact with RTE foods 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
	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	12/11/2024	Routine Inspection	20	5	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
	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	01/03/2025	Routine Inspection	5	8	22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 37 — 3 points — In-use utensils properly stored 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Boba Express (POPO) Pullman, WA	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	06/13/2024	Routine Inspection	0	0
Bob's Corner Market (600 Colorado) Pullman, WA	04/26/2022	Routine Inspection	0	0
Boyer Park Marina Colfax, WA	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	12/10/2024	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 31 — 5 points — Food properly labeled
Brass Rail Rosalia, WA	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	11/25/2024	Routine Inspection	0	0
Brew-Ya Espresso Steptoe, WA	01/13/2023	Routine Inspection	0	0
Carlita's (WSU) Pullman, WA	11/13/2024	Routine Inspection	0	0
Carlita's (WSU) Pullman, WA	12/05/2023	Routine Inspection	0	0
Carter Foods LaCrosse, WA	11/27/2024	Routine Inspection	5		2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Carter Foods LaCrosse, WA	10/19/2023	Routine Inspection	0	0
C & D Tekoa, WA	11/27/2024	Every 12 Months	0	7
C & D Tekoa, WA	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	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	12/05/2024	Routine Inspection	5	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 31 — 5 points — Food properly labeled
Coleman Oil Mart #20 Colfax, WA	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	12/06/2024	Routine Inspection	0	0
Coleman Oil Mart #22 (1455 SE Bishop Blvd) Pullman, WA	05/10/2023	Routine Inspection	0	0
Colfax Community Church (Approved Kitchen) Colfax, WA	04/07/2025	Routine Inspection	0	0		Approved to open.
Cougar Cottage (The Coug) Pullman, WA	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
Cougar Cottage (The Coug) Pullman, WA	08/15/2019	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities
Cougar Country Pullman, WA	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	10/21/2024	Routine Inspection	0	5	40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable
Cougar Food Mart Colfax, WA	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
Cougars Midway Mart Pullman, WA	04/14/2025	Pre-Operational	10	0	10 — 10 points — Food in good condition, safe and unadulterated; approved additives
Cougs Corner Mart (1960 Terre View) Pullman, WA	08/27/2024	Routine Inspection	0	0
Cougs Corner Mart (1960 Terre View) Pullman, WA	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	11/13/2024	Routine Inspection	0	5	41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used
Courtyard by Marriott (WSU) Pullman, WA	11/16/2023	Routine Inspection	0	0
Crimson Hub (WSU) Pullman, WA	12/04/2024	Routine Inspection	0	0
Crimson Hub (WSU) Pullman, WA	12/05/2023	Routine Inspection	0	0
Crossett’s Oakesdale, WA	11/04/2024	Routine Inspection	0	0
Crossett’s Oakesdale, WA	11/13/2019	Routine Inspection	0	0
Crybaby Café Pullman, WA	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
Crybaby Café Pullman, WA	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	12/17/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Daily Grind #3 Pullman, WA	03/16/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Dairy Queen Pullman, WA	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
Dairy Queen Pullman, WA	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	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
Domino’s Pullman, WA	02/23/2023	Routine Inspection	0	0
Double J Ranch Cookie Co. Steptoe, WA	11/25/2024	Routine Inspection	0	0
Double J Ranch Cookie Co. Steptoe, WA	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	01/28/2025	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled
Eclairs Tekoa, WA	03/31/2023	Routine Inspection	0	0
Eddy’s Colfax, WA	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	10/08/2024	Routine Inspection	0	0
Einstein Bagels (WSU) Pullman, WA	11/03/2023	Routine Inspection	0	0
Emerald Pullman, WA	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.
Emerald Pullman, WA	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	10/09/2024	Routine Inspection	0	0
Emporium Pullman, WA	11/30/2021	Routine Inspection	0	0
Endicott Food Center Endicott, WA	11/27/2024	Routine Inspection	15	5	22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 31 — 5 points — Food properly labeled
Endicott Food Center Endicott, WA	05/16/2019	Routine Inspection	0	0
Etsi Bravo Pullman, WA	11/15/2023	Routine Inspection	0	5	42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Ferdinand's Ice Cream Shoppe (WSU) Pullman, WA	12/06/2024	Routine Inspection	0	0
Flowers & More Décor Colfax, WA	10/31/2023	Routine Inspection	0	0
Fonks Colfax, WA	01/06/2025	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
Fonks Colfax, WA	10/22/2024	Pre-Operational	0	0		Approved to open.
Foundry Pullman, WA	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
Foundry Pullman, WA	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	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
Four Star Supply Pullman, WA	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	10/09/2024	Routine Inspection	0	0
Freshens (Chinook - WSU) Pullman, WA	11/03/2023	Routine Inspection	0	0
Freshens (CUB - WSU) Pullman, WA	12/05/2023	Routine Inspection	0	0
Garfield Meats Garfield, WA	11/23/2024	Routine Inspection	0	0
Global Scholars Market (WSU) Pullman, WA	11/04/2023	Routine Inspection	0	0
Golden Teriyaki Pullman, WA	01/08/2025	Routine Inspection	35	16	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 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
	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	10/30/2024	Routine Inspection	15	5	7 — 15 points — Food obtained from approved source 31 — 5 points — Food properly labeled
Granny Lala Baked Goods Colfax, WA	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	12/04/2024	Routine Inspection	0	0
Gray Hub (WSU) Pullman, WA	12/05/2023	Routine Inspection	0	0
Grocery Outlet Pullman, WA	09/30/2024	Routine Inspection	5		2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Grocery Outlet Pullman, WA	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	11/22/2024	Routine Inspection	0	0
Grumpy’s Garfield, WA	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	12/04/2024	Routine Inspection	0	0
G-W Lounge (WSU) Pullman, WA	12/05/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Gypsy Java Pullman, WA	10/02/2024	Routine Inspection	0	0
Gypsy Java Pullman, WA	03/16/2023	Routine Inspection	0	0
Hampton Inn (formerly Holiday Inn Express) Pullman, WA	11/26/2024	Routine Inspection	0	0
Hampton Inn (formerly Holiday Inn Express) Pullman, WA	11/16/2023	Routine Inspection	0	0
Health Motivate Care Pullman, WA	10/04/2024	Routine Inspection	0	0
Health Motivate Care Pullman, WA	02/23/2023	Routine Inspection	0	0
Heritage Hardware St. John, WA	12/02/2024	Routine Inspection		3	43 — 3 points — Nonfood-contact surfaces maintained and clean
Heritage Hardware St. John, WA	03/15/2023	Routine Inspection	0	0
Heros & Sports Pullman, WA	12/05/2024	Routine Inspection	0	0
Heros & Sports Pullman, WA	05/16/2023	Routine Inspection	0	0
Hill Ray Plaza Colfax, WA 99111	10/31/2024	Pre-Operational	0	0
Hillside Cafe (WSU) Pullman, WA	12/06/2024	Routine Inspection	0	0
Hilltop Inn Restaurant Pullman, WA	07/16/2024	Routine Inspection	0	5
Hilltop Inn Restaurant Pullman, WA	09/24/2019	Routine Inspection	25	0	16 — 25 points — Proper cooling procedures
Hole in the Grounds Rosalia, WA	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	10/03/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Hotel McCoy Pullman, WA	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	09/25/2024	Routine Inspection	0	0
Insomnia Cookies Pullman, WA	08/28/2023	Routine Inspection	0	0
It’s Poke-Man/Grander Goods Pullman, WA	05/18/2023	Routine Inspection	0	0
Jack in the Box Pullman, WA	10/04/2024	Routine Inspection	0	10	31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Jack in the Box Pullman, WA	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	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)
Jimmy John's Pullman, WA	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	04/14/2025	Routine Inspection	20	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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)
Jin’s Mart Pullman, WA	11/16/2023	Routine Inspection	0	0
JMT Xpressmart Pullman, WA	10/03/2024	Routine Inspection	0	0
JMT Xpressmart Pullman, WA	03/16/2023	Routine Inspection	0	0
Knead Cafe & Patisserie 1490 NE North Fairway R, Pullman, WA 99163	12/06/2024	Routine Inspection	0	0
	08/20/2024	Pre-Operational	0	0
LaCrosse Café Lacrosse, WA	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
LaCrosse Café Lacrosse, WA	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	02/28/2024	Routine Inspection	0	0		Approved to open.
Lighty Espresso (WSU) Pullman, WA	12/15/2023	Routine Inspection	0	0
Los Amigos Colfax, WA	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	01/07/2025	Routine Inspection	20	13	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) 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
Lumberyard/Timber Pullman, WA	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	01/07/2025	Routine Inspection	15	5	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 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 33 — 5 points — Potential food contamination prevented during preparation, storage, display
Mang's Sushi Pullman, WA	01/31/2024	Routine Inspection	0	0		Approved to open.
Marriott Residence Inn (WSU) Pullman, WA	11/14/2024	Routine Inspection	0	0
Marriott Residence Inn (WSU) Pullman, WA	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	10/14/2024	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display
McDonald's (Grand Avenue) Pullman, WA	10/03/2023	Routine Inspection	0	0
McDonald’s (Stadium Way) Pullman, WA	10/07/2024	Routine Inspection	0	0
Meet Shop Too Garfield, WA	11/22/2024	Routine Inspection	0	0
Meet Shop Too Garfield, WA	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	12/05/2024	Routine Inspection	10	3	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 43 — 3 points — Nonfood-contact surfaces maintained and clean
MELA Pullman, WA	11/02/2022	Routine Inspection	0	0
Merry Cellars Pullman, WA	08/27/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Merry Cellars Pullman, WA	02/16/2023	Routine Inspection	0	0
Minh’s Pullman, WA	01/29/2025	Routine Inspection	5	5	12 — 5 points — Proper shellstock identification; proper parasite destruction procedures for fish 31 — 5 points — Food properly labeled
	12/11/2024	Routine Inspection	70	15	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 4 — 25 points — Hands washed as required 6 — 10 points — Adequate handwashing facilities 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 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) 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 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 49 — 2 points — Adequate ventilation, lighting; designated areas used	Needs to repair ventilation system and a storage cooler. Needs CFPM.
	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	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
Mini Hot Pot by Mandarin House Pullman, WA	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	12/09/2024	Routine Inspection	10	0	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food
My Office Pullman, WA	03/04/2022	Routine Inspection	0	0
Nayarit Pullman, WA	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
Nayarit Pullman, WA	06/01/2022	Routine Inspection	0	0
Neill’s Coffee Pullman, WA	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
Neill’s Coffee Pullman, WA	02/16/2023	Every 12-18 Months	10	0
New Garden Pullman, WA	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
New Garden Pullman, WA	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	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
Northside Cafe (WSU) Pullman, WA	11/08/2023	Routine Inspection	0	0
Noshies Pullman, WA	10/03/2024	Routine Inspection	0	0
Nuevo Vallarta Pullman, WA	12/02/2024	Routine Inspection	15	10	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 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 31 — 5 points — Food properly labeled 36 — 3 points — Proper eating, tasting, drinking, or tobacco use 49 — 2 points — Adequate ventilation, lighting; designated areas used
Nuevo Vallarta Pullman, WA	05/16/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Oak on Main Pullman, WA	01/15/2025	Routine Inspection	15	10	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 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Oak on Main Pullman, WA	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	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)
Old European Pullman, WA	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	01/30/2025	Routine Inspection	10	5	27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP) 31 — 5 points — Food properly labeled
	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	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
Palouse Brewing Company Palouse, WA	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	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
Palouse Caboose Palouse, WA	09/14/2023	Routine Inspection	5	0
Palouse Country Candy Pullman, WA	03/08/2024	Routine Inspection	0	0
Palouse Country Candy Pullman, WA	04/26/2022	Routine Inspection	0	0
Palouse Family Foods Palouse, WA	01/29/2025	Follow-Up Inspection	0	0
	12/09/2024	Follow-Up Inspection	25	0	16 — 25 points — Proper cooling procedures
	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
Palouse Tacos Pullman, WA	03/19/2025	Routine Inspection	35	0	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) 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF
Panda Express (WSU) Pullman, WA	09/10/2024	Routine Inspection	0	0
Panda Express (WSU) Pullman, WA	11/03/2023	Routine Inspection	0	0
Papa Murphy’s Pullman, WA	06/13/2024	Routine Inspection	0	0
Papa Murphy’s Pullman, WA	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	09/04/2024	Complaint	0	0
	03/08/2024	Routine Inspection	10	5	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled
	12/07/2022	Routine Inspection	35	3	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 19 — 25 points — No room temperature storage; proper use of time as a control, procedures available 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 30 — 3 points — Proper thawing methods used
Pastime Tavern LaCrosse, WA	11/27/2024	Routine Inspection	0	0	— points —	CFPM in progress.
Pastime Tavern LaCrosse, WA	11/28/2023	Routine Inspection	0	0
Phikuns Pullman, WA	01/14/2025	Routine Inspection	40	3	4 — 25 points — Hands washed as required 20 — 15 points — Proper reheating procedures for hot holding 30 — 3 points — Proper thawing methods used
	06/21/2022	First Re-Inspection	20	6	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) 37 — 3 points — In-use utensils properly stored 43 — 3 points — Nonfood-contact surfaces maintained and clean	R-inspection performed to verify vent hood has been cleaned professionally.
	04/29/2022	Routine Inspection	15	15	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) 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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Pine Creek Provisions Rosalia, WA	12/10/2024	Routine Inspection	0	0
Pine Creek Provisions Rosalia, WA	10/26/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Pizza Hut Pullman, WA	05/22/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Pizza Hut Pullman, WA	02/15/2022	Routine Inspection	5	8	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 43 — 3 points — Nonfood-contact surfaces maintained and clean 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
Pizza Perfection Pullman, WA	12/10/2024	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
Pizza Perfection Pullman, WA	11/16/2023	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
PNW Halal Meats Pullman, WA	10/02/2024	Routine Inspection	15	10	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 20 — 10 points — Proper reheating procedures for hot holding 31 — 5 points — Food properly labeled 40 — 5 points — Food and nonfood surfaces properly used and constructed; cleanable
PNW Halal Meats Pullman, WA	06/07/2023	Pre-Operational	10	5	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 33 — 5 points — Potential food contamination prevented during preparation, storage, display	New location. Approved to open.
Porch Light Pizza Pullman, WA	10/03/2024	Routine Inspection	10	8	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
Porch Light Pizza Pullman, WA	05/15/2023	Routine Inspection	0	0
Pullman Intercontinental Market Pullman, WA	02/07/2024	Routine Inspection	0	0		Approved to open.
Pups & Cups Pullman, WA	03/06/2024	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
Pups & Cups Pullman, WA	03/17/2022	Routine Inspection	15	5
Purpose Roasters Colfax, WA	11/20/2019	Routine Inspection	0	0
Quality Inn Pullman, WA	11/16/2023	Routine Inspection	5	0	15 — 5 points — Proper handling of pooled eggs
Rancho Viejo Pullman, WA	10/07/2024	Routine Inspection	10	5	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) 31 — 5 points — Food properly labeled
Rancho Viejo Pullman, WA	05/02/2023	Routine Inspection	15	5	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) 31 — 5 points — Food properly labeled
Red Bento Pullman, WA	07/03/2024	First Re-Inspection	0	0		Significant improvements made since last inspection. This is a passed inspection.
	05/20/2024	Complaint	55	15	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers 6 — 10 points — Adequate handwashing facilities 14 — 5 points — Raw meats below or away from RTE food 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) 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	A re-inspection will occur within 30 days.
	09/13/2023	Routine Inspection	35	10	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) 25 — 10 points — Toxic substances properly identified, stored, used 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Red Card Pub Pullman, WA	01/09/2025	Routine Inspection	0	0
Red Card Pub Pullman, WA	11/15/2023	Routine Inspection	0	3	43 — 3 points — Nonfood-contact surfaces maintained and clean
Rialto Tavern St. John, WA	10/23/2024	Routine Inspection	10	5	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 31 — 5 points — Food properly labeled
Rialto Tavern St. John, WA	05/27/2021	Routine Inspection	10	3	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) 38 — 3 points — Utensils, equipment, linens properly stored, used, handled
Rico's Pullman, WA	04/16/2025	Routine Inspection	10	5	6 — 10 points — Adequate handwashing facilities 31 — 5 points — Food properly labeled
	03/06/2024	Routine Inspection	5	0	1 — 5 points — PIC certified by accredited program, or compliance with Code, or correct answers
	03/16/2023	Routine Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
Rite Aid Pullman, WA	12/05/2024	Routine Inspection	0	0
Rite Aid Pullman, WA	11/16/2023	Routine Inspection	0	0
Roost Pullman, WA	03/25/2025	Routine Inspection	35	13	4 — 25 points — Hands washed as required 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 30 — 3 points — Proper thawing methods used 41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
	10/22/2024	First Re-Inspection	0	0
	09/23/2024	Routine Inspection	15	20	15 — 5 points — Proper handling of pooled eggs 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections	This is a failed inspection. A re-inspection will occur within 30 days.
	09/11/2023	Complaint	0	10	32 — 5 points — Insects, rodents, animals not present; entrance controlled 43 — 3 points — Nonfood-contact surfaces maintained and clean 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Rosalia Market Rosalia, WA	12/10/2024	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Rosalia Market Rosalia, WA	10/09/2023	Routine Inspection	0	23	31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 41 — 5 points — Warewashing facilities properly installed, maintained, used; test strips available and used 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
Rosauers (Colfax) Colfax, WA	10/08/2024	Routine Inspection		18	31 — 5 points — Food properly labeled 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
Rosauers (Colfax) Colfax, WA	10/09/2023	Routine Inspection	0	8	33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean
Rosauers (Pullman) Pullman, WA	10/30/2024	Routine Inspection	10	3	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 37 — 3 points — In-use utensils properly stored
Rosauers (Pullman) Pullman, WA	10/27/2023	Pre-Operational	0	0		Approved to open.
Rose Garage Rosalia, WA	01/11/2025	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Rose Garage Rosalia, WA	07/29/2020	Pre-Operational	0	0		Approved to open.
Safeway Pullman, WA	09/20/2024	Routine Inspection	0	15	31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
	10/06/2023	Pre-Operational	0	0		Starbucks remodeled. Approved to open.
	12/05/2022	Every 12 Months	10	3
Sanctuary Smoothies Pullman, WA	12/11/2024	Routine Inspection	25	5	4 — 25 points — Hands washed as required 31 — 5 points — Food properly labeled
Sanctuary Smoothies Pullman, WA	04/04/2022	Routine Inspection	0	2	48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Schaut’s Marketplace Garfield, WA	11/25/2024	Routine Inspection	0	0
Schaut’s Marketplace Garfield, WA	11/07/2018	Routine Inspection	15	0	7 — 15 points — Food obtained from approved source
Sella’s Pullman, WA	12/09/2024	Routine Inspection	0	8	31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
Sella’s Pullman, WA	05/15/2023	Routine Inspection	15	15	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) 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
Serfes Colfax, WA	11/26/2024	Routine Inspection	0	0
Serfes Colfax, WA	11/14/2023	Routine Inspection	0	0
Shin’s Pullman, WA	10/14/2024	Routine Inspection	10	0	11 — 10 points — Proper disposition of returned, previously served, unsafe, or contaminated food
Shin’s Pullman, WA	09/01/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Shotz Coffee Colfax, WA	10/08/2024	Routine Inspection	5	5	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
Shotz Coffee Colfax, WA	10/09/2023	Routine Inspection	10	0	6 — 10 points — Adequate handwashing facilities
South Fork Pullman, WA	01/08/2025	Routine Inspection	0	0
	12/05/2024	Routine Inspection	25	0	17 — 25 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F)
	10/16/2024	Routine Inspection	35	5	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) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	This is a failed inspection. A re-inspection will occur within 30 days.
	08/24/2023	Routine Inspection	5	10	21 — 5 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 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized
Southside Cafe (WSU) Pullman, WA	11/04/2024	Routine Inspection	0	3	36 — 3 points — Proper eating, tasting, drinking, or tobacco use
Southside Cafe (WSU) Pullman, WA	11/07/2023	Routine Inspection	0	0
Southside Market (WSU) Pullman, WA 99163	11/04/2024	Routine Inspection	0	0
Starbucks (Bishop Blvd) Pullman, WA	08/28/2024	Routine Inspection	0	0
Starbucks (Bishop Blvd) Pullman, WA	08/24/2023	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display
Starbucks (Bookie - WSU) Pullman, WA	11/12/2024	Routine Inspection	0	0
Starbucks (Bookie - WSU) Pullman, WA	11/06/2023	Routine Inspection	0	0
Starbucks (Stadium Way) Pullman, WA	08/28/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Starbucks (Stadium Way) Pullman, WA	08/28/2023	Routine Inspection	0	0
Starbucks (The Spark - WSU) Pullman, WA	11/13/2024	Routine Inspection	0	0
Starbucks (The Spark - WSU) Pullman, WA	11/15/2023	Routine Inspection	0	0
St. John Inn St. John, WA	10/23/2024	Routine Inspection	10	13	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 31 — 5 points — Food properly labeled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 42 — 3 points — Food-contact surfaces maintained, cleaned, sanitized
St. John Inn St. John, WA	03/02/2017	Routine Inspection	10	7	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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Subway (Colfax) Colfax, WA	02/14/2023	Routine Inspection	0	0
Subway (Pullman) Pullman, WA	07/29/2024	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)
Subway (Pullman) Pullman, WA	05/18/2023	Routine Inspection	0	0
Subway (Pullman Walmart) Pullman, WA	06/03/2024	Routine Inspection	0	0
Subway (Pullman Walmart) Pullman, WA	12/28/2022	Routine Inspection	0	0
Subway (WSU) Pullman, WA	09/11/2024	Routine Inspection	0	0
Sugar Babe Bakery Pullman, WA	04/16/2025	Routine Inspection	0	0
	04/16/2024	Routine Inspection	0	0
	01/20/2022	Pre-Operational	0	0		Approved to open.
Sweet Mutiny Pullman, WA	03/18/2022	Routine Inspection	15	7	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) 31 — 5 points — Food properly labeled 50 — 2 points — Posting of permit; mobile establishment name easily visible
Taco Bell Pullman, WA	09/10/2024	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
Taco Bell Pullman, WA	12/21/2022	Routine Inspection	5	6	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 37 — 3 points — In-use utensils properly stored 47 — 3 points — Garbage, refuse properly disposed; facilities maintained
Tan’s Pullman, WA	09/30/2024	Routine Inspection	5	13	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 43 — 3 points — Nonfood-contact surfaces maintained and clean
Tan’s Pullman, WA	03/16/2023	Routine Inspection	0	0
Tekoa Empire Foods Tekoa, WA	11/22/2024	Routine Inspection	10		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
Tekoa Empire Foods Tekoa, WA	09/27/2023	Complaint	10	0	10 — 10 points — Food in good condition, safe and unadulterated; approved additives
Tesoro2Go Pullman, WA	02/10/2025	Routine Inspection	0	5	33 — 5 points — Potential food contamination prevented during preparation, storage, display
Tesoro2Go Pullman, WA	08/28/2023	Routine Inspection	0	0
Thai Ginger Pullman, WA	12/20/2024	Routine Inspection	15	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 12 — 5 points — Proper shellstock identification; proper parasite destruction procedures for fish 33 — 5 points — Potential food contamination prevented during preparation, storage, display 43 — 3 points — Nonfood-contact surfaces maintained and clean
Thai Ginger Pullman, WA	01/12/2023	Routine Inspection	5	5	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 32 — 5 points — Insects, rodents, animals not present; entrance controlled
The Cellar Colfax, WA	12/05/2024	Routine Inspection	0	0
The Cellar Colfax, WA	09/15/2023	Pre-Operational	0	0		Approved to open.
The Land Pullman, WA	05/08/2024	Routine Inspection	10	5	14 — 5 points — Raw meats below or away from RTE food 22 — 5 points — Accurate thermometer provided and used to evaluate temperature of PHF 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	Violations 14 and 22 were corrected during the inspection.
The Land Pullman, WA	04/20/2023	Routine Inspection	0	0
The Market (WSU) Pullman, WA 99163	10/08/2024	Routine Inspection	0	0
The Table Pullman, WA	03/19/2025	Pre-Operational	0	0		Approved to open.
The Well Coffee House Pullman, WA	08/05/2024	Routine Inspection	5	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
The Well Coffee House Pullman, WA	11/29/2021	Pre-Operational	0	0		Approved to open.
Thomas Hammer Pullman, WA	04/16/2025	Routine Inspection	0	0
	04/16/2024	Routine Inspection	20	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 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
	02/14/2023	Routine Inspection	0	0
Tin Tan Tacos (Adam's Mall) Pullman, WA	02/23/2023	Routine Inspection	5	12	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 48 — 2 points — Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
Tobra Coffee Roasters Tekoa, WA	11/22/2024	Routine Inspection	0	0
Tobra Coffee Roasters Tekoa, WA	03/01/2023	Routine Inspection	0	0
Todd Atrium Cafe (WSU) Pullman, WA	11/14/2024	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
Todd Catering Teaching Kitchen (WSU) Pullman, WA	11/19/2024	Routine Inspection	0	0
Tokyo Seoul Pullman, WA	11/12/2024	Routine Inspection	70	0	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 16 — 25 points — Proper cooling procedures 27 — 10 points — Variance obtained for specialized processing methods (e.g. ROP)
Tokyo Seoul Pullman, WA	03/03/2022	Every 6-12 Months	15	7
Torry’s Country Store St. John, WA	05/27/2021	Routine Inspection	0	0
Trailside Taproom Pullman, WA	12/12/2024	Routine Inspection	0	0
Trailside Taproom Pullman, WA	09/24/2020	Routine Inspection	0	0
Uniontown General Store Uniontown, WA	11/26/2024	Routine Inspection	10	3	10 — 10 points — Food in good condition, safe and unadulterated; approved additives 43 — 3 points — Nonfood-contact surfaces maintained and clean
Uniontown General Store Uniontown, WA	04/27/2023	Pre-Operational	0	0		Approved to open.
Valhalla Pullman, WA	01/08/2025	Routine Inspection	0	0
Valhalla Pullman, WA	11/16/2023	Routine Inspection	0	0
Village Center Cinemas Pullman, WA	03/09/2023	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Walmart Pullman, WA	10/29/2024	Routine Inspection	5	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained
Walmart Pullman, WA	02/08/2023	Routine Inspection	0	0
Webb's Empire St. John, WA	10/23/2024	Routine Inspection	0	5	31 — 5 points — Food properly labeled
Webb's Empire St. John, WA	03/15/2023	Routine Inspection	25	5	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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) 33 — 5 points — Potential food contamination prevented during preparation, storage, display
Welcome Home St. John, WA	05/27/2021	Routine Inspection	0	0
Westside Pizza Colfax, WA	11/26/2024	Routine Inspection	0	0
Westside Pizza Colfax, WA	11/14/2023	Routine Inspection	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
Whitetail Diner Tekoa, WA	01/24/2024	Routine Inspection	0	0		Approved to open.
Wild Ember Colfax, WA	12/11/2024	Routine Inspection	0	0
Wild Ember Colfax, WA	08/08/2024	Pre-Operational	0	0		Approved to open.
Wright Place Coffee Oakesdale, WA	11/25/2024	Routine Inspection	0	0
Wright Place Coffee Oakesdale, WA	04/10/2018	Every 12-18 Months	0	0
Yia Yia Nikki's (Bishop Blvd) Pullman, WA	01/10/2025	Routine Inspection	0	0
Yia Yia Nikki's (Bishop Blvd) Pullman, WA	03/26/2024	Pre-Operational	0	0		Approved to open.
Zeppoz Pullman, WA	01/27/2025	Routine Inspection	40	11	4 — 25 points — Hands washed as required 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) 30 — 3 points — Proper thawing methods used 31 — 5 points — Food properly labeled 43 — 3 points — Nonfood-contact surfaces maintained and clean
	04/04/2024	Routine Inspection	40	8	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 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) 38 — 3 points — Utensils, equipment, linens properly stored, used, handled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized	This is a fail inspection. A re-inspection will be performed within 30 days.
	04/05/2023	First Re-Inspection	10	0	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
	03/13/2023	Routine Inspection	15	12	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) 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display 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.
	02/24/2022	Routine Inspection	0	10	33 — 5 points — Potential food contamination prevented during preparation, storage, display 44 — 5 points — Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
Zipe Sushi LLC Pullman, WA	12/12/2024	Routine Inspection	10	0	2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods
Zipe Sushi LLC Pullman, WA	11/02/2021	Every 12 Months	0	0
Zips Colfax, WA	07/10/2024	First Re-Inspection	0	0		Improvements made since last inspection. This is a passed inspection.
	06/06/2024	Complaint	10	7	21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 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.
	02/14/2024	Complaint	5	0	21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
	03/31/2023	Routine Inspection	0	0
Zoe Coffee and Kitchen Pullman, WA	10/07/2024	Routine Inspection	5	13	23 — 5 points — Proper Consumer Advisory posted for raw or undercooked foods 32 — 5 points — Insects, rodents, animals not present; entrance controlled 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized 43 — 3 points — Nonfood-contact surfaces maintained and clean
Zoe Coffee and Kitchen Pullman, WA	05/24/2023	Every 6-12 Months		15