Environmental Health > Food Safety

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.net.

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Establishment

What do the scores mean?

Starting 2024, Whitman County is rolling out a new food inspection scoring system. 2024 and Newer: Violation codes indicate the exact violation and the points for each. Inspection scores indicate the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk Violations High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Low Risk Violations Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

165 Degree Brew

Colfax, WA

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

ACE Sushi

Pullman, WA

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

Arbys

Pullman, WA

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

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.
Notes
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.
Notes
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.
Notes
05/16/2023 Routine Inspection 15 0 2 — 5 points — Food Worker Cards current for all food workers; new food workers trained 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)
12/17/2019 Routine Inspection 20 3 17 — 5 points — Proper hot holding temperatures (5 pts. if 130°F to 139°F) 20 — 15 points — Proper reheating procedures for hot holding 30 — 3 points — Proper thawing methods used
12/29/2017 Routine Inspection 10 0 6 — 10 points — Adequate handwashing facilities
12/21/2016 Routine Inspection 0 5 43 — 3 points — Nonfood-contact surfaces maintained and clean 49 — 2 points — Adequate ventilation, lighting; designated areas used

Boba Express (POPO)

Pullman, WA

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

Bob's Corner Market (600 Colorado)

Pullman, WA

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

Boyer Park Marina

Colfax, WA

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

Brass Rail

Rosalia, WA

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

Brew-Ya Espresso

Steptoe, WA

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

Carter Foods

LaCrosse, WA

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

C & D

Tekoa, WA

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

Chipotle

Pullman, WA

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

Coleman Oil Mart #20

Colfax, WA

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

Coleman Oil Mart #22 (1455 SE Bishop Blvd)

Pullman, WA

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

Cougar Cottage

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
01/17/2019 Routine Inspection 10 5 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Cougs Corner Mart (1960 Terre View)

Pullman, WA

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

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
11/13/2019 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
08/29/2023 Routine Inspection 15 5 6 — 10 points — Adequate handwashing facilities 21 — 5 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 42 — 5 points — Food-contact surfaces maintained, cleaned, sanitized

Daily Grind #3

Pullman, WA

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

Dairy Queen

Pullman, WA

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

Eclairs

Tekoa, WA

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

Eddy’s

Colfax, WA

Inspection Date Inspection Type
Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following:
  • Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule
  • First Re-Inspection: Performed after a failed routine inspection
  • Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection
  • Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule
  • Pre-operational: Performed to ensure a new food establishment can open to the public
  • Complaint: Performed after receiving a complaint about the establishment
High Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Low Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Violation Codes
Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
Notes
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
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
04/10/2023 Routine Inspection 15 10 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) 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display

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
11/30/2021 Routine Inspection 0 0

Endicott Food Center

Endicott, WA

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

Etsi Bravo

Pullman, WA

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

Flowers & More Décor

Colfax, WA

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

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
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
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
11/03/2023 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.
Notes
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
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

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
01/11/2023 Routine Inspection 20 0 10 — 10 points — Food in good condition, safe and unadulterated; approved additives 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

Grumpy’s

Garfield, WA

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

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
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
11/16/2023 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
02/23/2023 Routine Inspection 0 0

Heritage Hardware

St. John, WA

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

Heros & Sports

Pullman, WA

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

Hilltop 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
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
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
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
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
03/04/2022 Routine Inspection 10 3 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F) 47 — 3 points — Garbage, refuse properly disposed; facilities maintained

Jin’s Mart

Pullman, WA

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

JMT Xpresmart

Pullman, WA

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

Los Amigos

Colfax, WA

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

Lumberyard/Timber

Pullman, WA

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

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
03/16/2023 Routine Inspection 0 10 31 — 5 points — Food properly labeled 33 — 5 points — Potential food contamination prevented during preparation, storage, display

Mang's Sushi

Pullman, WA

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

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
10/03/2023 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
02/07/2023 Routine Inspection 0 0

Meet Shop Too

Garfield, WA

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

MELA

Pullman, WA

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

Merry Cellars

Pullman, WA

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

Minh’s

Pullman, WA

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

My Office

Pullman, WA

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

Nayarit

Pullman, WA

Inspection Date Inspection Type
Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following:
  • Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule
  • First Re-Inspection: Performed after a failed routine inspection
  • Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection
  • Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule
  • Pre-operational: Performed to ensure a new food establishment can open to the public
  • Complaint: Performed after receiving a complaint about the establishment
High Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Low Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Violation Codes
Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
Notes
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
02/16/2023 Routine Inspection 10 0 21 — 10 points — Proper cold holding temperatures (5 pts. if 42°F to 45°F)

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
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

Nuevo Vallarta

Pullman, WA

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

Oak on Main

Pullman, WA

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

Old European

Pullman, WA

Inspection Date Inspection Type
Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following:
  • Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule
  • First Re-Inspection: Performed after a failed routine inspection
  • Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection
  • Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule
  • Pre-operational: Performed to ensure a new food establishment can open to the public
  • Complaint: Performed after receiving a complaint about the establishment
High Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Low Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Violation Codes
Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
Notes
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
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
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
09/14/2023 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
04/26/2022 Routine Inspection 0 0

Palouse Family Foods

Palouse, WA

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

Panda Express (WSU)

Pullman, WA

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

Papa Murphy’s

Pullman, WA

Inspection Date Inspection Type
Inspection Type Previous Process: Inspection interval (time between routine inspections) is listed instead. 2024 and Newer: Inspection type is one of the following:
  • Routine Inspection: Performed in compliance with WCPH's Risk-Based Inspection Frequency Schedule
  • First Re-Inspection: Performed after a failed routine inspection
  • Second Re-inspection: Performed after a failed routine inspection and a failed first re-inspection
  • Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, first, and second re-inspection, or when an establishment is on a compliance schedule
  • Pre-operational: Performed to ensure a new food establishment can open to the public
  • Complaint: Performed after receiving a complaint about the establishment
High Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. High Risk High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Low Risk Inspection Score
Inspection Score Inspection score indicates the scores for each violation tallied together. There are 418 possible points on an inspection report. A perfect score is zero. Low Risk Low risk factors are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Violation Codes
Violation Codes Violation codes indicate the exact violation. Specific codes are not available for inspections performed prior to 01/01/2024.
Notes
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.
Notes
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
11/28/2023 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
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
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
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
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
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
05/15/2023 Routine Inspection 0 0

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
03/17/2022 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
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
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
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
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.
Notes
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
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
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
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
10/09/2023 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
10/27/2023 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
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
10/06/2023 Pre-Operational 0 0 Starbucks remodeled. Approved to open.
12/05/2022 Every 12 Months 10 3

Sanctuary Yoga

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
04/04/2022 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.