AHP Food Outreach Truck
MFF Commissary
501 9th ST, Arcata
Wednesday, Jan. 8, 2020 (5 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Provide proof of Food Safety Manager (FSM) certificate to this office by 3/8/20 to avoid a reinspection.
ROACHY SAYS:
“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Provide a paper towel dispenser and keep stocked at all times for proper handwashing at the handwash sink.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
08. Proper hot and cold holding temperatures.
Conditions Observed: Observed commercially pre-packaged sous vide eggs sitting on counter, held out of temperature control. Manufacturer states to keep this product frozen. Approximately a case and a 1/2 of sous vide eggs were discarded, this major violation was corrected.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
16. Food obtained from approved source.
Conditions Observed: Observed several vacuum sealed potentially hazardous foods, lacking labels, stored in the freezer. Per operator, the vacuum sealed foods are donated from Blue Lake Rancheria. Blue Lake Rancheria is outside of our program and it is unknown if they have an approved HACCP plan for use of a vacuum sealer. Please discontinue accepting vacuum sealed potentially hazardous foods. Suspect foods were discarded, this major violation was corrected.
ROACHY SAYS:
“All food, including ice, shall be obtained from an approved source. (113980, 114021-114031, 114041(b), 114376, Humboldt County Code 512-4)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed ant infestation at the facility. Increase pest control and cleaning efforts to remove ants.
ROACHY SAYS:
“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”
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