Welcome to the Cowlitz County Health Department Food Establishment Inspection Website

Although extended effort is made to ensure that the information on this site is updated accurately and on a timely basis, the Cowlitz County Health Department does not guarantee that all information is accurate, complete, or current at all times. 

In addition to conducting routine inspections and follow-ups to routine inspections, health department staff performs other types of inspections, including pre-opening inspections and those in response to citizen complaints regarding food-handling practices.  Only the routine inspections and follow-up inspections are included on the Food Establishment Inspection Report Search Page.

The inspection reports on the Cowlitz County Food Inspection Search Page do not give specifics of a violation, only the general description of the type of violation noted.  

Complete inspection reports and food establishment files are public records and may be viewed at the Cowlitz County Health Department during normal business hours.

Other County Food Inspection Report Websites

• Benton-Franklin

• Clallam

• Clark

• Jefferson

• King

• Kitsap

• Pierce

• Snohomish

• Yakima

Critical Areas Of The Food Inspection

Demonstration Of Knowledge

• Food Worker Cards Available

• Person In Charge Onsite and Can Demonstrate Food Safety Knowledge

Employee Health

• No Ill Employees

Preventing Contamination By Hands

• No Bare Hand Contact with Ready To Eat Food

• Hands Washed as Required

• Adequate Handwashing Facilities

Approved Source, Wholesome, Not Adulterated

• Food, water and ice are from approved sources

• Proper Washing of Fruits and Vegetables

• Food in Good Condition

• Food Disposed of when Contaminated or Previously Served

• Proper Shellstock Identification

Protection From Cross Contamination

• Food Contact Surfaces Cleaned and Sanitized After Contact with Raw Meat

• Raw Meats Stored Below Ready To Eat Foods

• Eggs Pooled Only for Immediate Service from One Order

Potentially Hazardous Food Time/Temperature

• Cooling Foods in 2" Depth Uncovered or using Time/Temperature Method

• Foods Hot Held at 140F or Higher

• Foods Cold Held at 41F or Lower

• Proper Cooking Temperatures

• Potentially Hazardous Food Not Stored at Room Temperature Unless Using Proper Time As A Control Methods

• Proper Reheating Temperatures

• Accurate Thermometer Available and Used

Consumer Advisory

• Consumer Advisory Posted for Raw or Undercooked Foods

Highly Susceptible Populations

• Pasteurized Foods Used for Highly Susceptible Populations

Chemical

• Toxic Substances Properly Stored, Labeled and Used

Conformance With Approved Procedures

• Compliance with Risk Control Plans and Variances

• Variances Obtained for Specialized Processing Methods

Inspection Report Information

A typical food inspection will focus on the more critical issues inside a food establishment which are identified as red violations.  Below is a description of the differences between red and blue violations and enforcement criteria.

• Red High Risk Factors are critical food handling practices that, when not done properly, are identified as the most prevalent contributing factors of foodborne illness or injury. Most Red High Risk Factor violations found during inspections must be corrected immediately. Below are examples of Red High Risk Factors:
  • Food temperature controls, such as holding foods hot enough until served, cooking meats to the proper temperature and keeping foods cold enough
  • Proper hand washing facilities 
  • Proper hand washing behaviors
  • Bare hand contact with ready to eat foods prevented
  • Food properly cooled and/or reheated
  • Food obtained from approved sources
  • Food protected from cross contamination
  • Ill employees not preparing food
  • Chemicals properly used and stored

• Blue Low Risk Factors reflect conditions that have a low risk of transmitting food borne illness or injury, but fail to control potential addition of bacteria, chemicals or physical objects, such as:
  • Improper thawing of foods
  • Inadequate sewage and garbage disposal facilities 
  • Food not protected from potential contamination during storage, preparation or display
  • Ineffective vector control measures
  • Unclean floors

The food inspection regulations and report form are standard throughout the State of Washington.  Most red violations involving food safety must be corrected immediately.  Blue violations should be corrected immediately when possible, but generally do not impose an immediate risk to the public.  Each violation is given a numerical value (ranging from 2 to 30) based on its perceived risk of  causing food borne illness.  There are 330 possible red points and 88 possible blue points for a total of 418 points.

Food establishments in Cowlitz County receive one to four unannounced routine inspections per year.  Facilities found with more than 20 red violation points or any red violations repeated from the previous routine inspection are subject to an automatic follow-up inspection.  A facility with 75 or more red violation points may be subject to closure.

By accessing the search page you acknowledge you have read and understand the above information.

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