Our team just completed going through this past month's restaurant and health inspections released by the Grays Harbor County Health Department. Please keep in mind, these reports are just being published by us, and most establishments have most likely already corrected most issues that they faced. This is all the information we are provided with. For more information, you can contact the Grays Harbor County Division of Environmental Health at (360) 249-4222 or
Before making judgment on any violations, we encourage our readers to follow up with and check out the actual violations.
Below is listed any restaurants and their violations for any that have exceeded 25 red points during the time period we searched.
K-Ollage Fusion Restaurant — 7/21/2026 — 40 red points
Person-In-Charge (PIC) does not have control of red high risk factors and was not practicing active managerial control. PIC did not know how to properly cool TCS foods or how to store TCS foods in refrigerators (raw meat and poultry stored over produce in multiple areas).Raw shrimp and chicken stored over cooked noodles in the sandwich preparation refrigerator. Raw chicken stored over cooked beef in the walk-in cooler. Raw chicken and shrimp stored over produce in the walk-in cooler. Raw chicken stored over beef in the walk-in cooler. No signs of cross contamination.Four or more eggs pooled in container stored in the walk-in cooler.Rice with a depth of 4 inches found cooling with a lid on in the sandwich prep refrigerator. Deep fried chicken in a plastic container with a depth of 5 inches found cooling in the walk-in cooler with the lid on. Teriyaki chicken with a depth of 5 inches found cooling in the walk-in cooler with the lid on.5°
About The Inspections
These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.
There are nearly 500 permitted food service establishments in Grays Harbor County. The majority of these establishments have two unannounced inspections per year. Some food service establishments will receive at least one unannounced inspection annually and any restaurant may request a special educational session.
The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.
There are two types of violations recorded on the inspection report.
"Red critical violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:
- controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough
- cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food
- storing food
- serving practices
"Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness.
Each violation has a numerical value based on its risk of foodborne illness. Therefore, there are more points given for red critical violations than for blue violations. Whenever possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples would be re-heating a food to 165° F, putting it into the refrigerator or discarding the food.