Annie's Cambodian Cuisine
1917 5th St, Eureka
Tuesday, Oct. 5, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that Annie's Cambodian Cuisine knows how to get you fed in a sanitary manner. Now that's nummy!!”
Friday, April 23, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Annie's Cambodian Cuisine! Yum yum!!”
Thursday, Dec. 10, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Annie's Cambodian Cuisine!!”
Tuesday, July 21, 2020 (1 violation)
Routine Inspection
28. Food separated and protected.
Conditions Observed: Observed raw poultry stored over raw seafood and raw beef in True 2 door refrigerator. Store raw potentially hazardous foods of animal origin based on final internal cooking temperatures to prevent cross-contamination. Operator reorganized the refrigerator and moved raw poultry to bottom shelf, this repeat minor violation was corrected.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
Tuesday, Nov. 12, 2019 (3 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured chopped red bell pepper in stacked insert in top portion of True prep table 45F with probe thermometer. Do not stack inserts as food stored in top insert is not in direct contact with refrigeration, resulting in a temperature violation. Operator moved red bell pepper insert to another refrigerator, thank you for correcting this minor violation.
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))”
28. Food separated and protected.
Conditions Observed: Observed raw beef and raw shell eggs stored over ready-to-eat produce and noodles in True 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Operator reorganized food storage order in True 2 door refrigerator, thank you for correcting this minor violation. Observed insert stacked on top of uncovered shredded carrots in True prep table. Do not stack inserts on top of uncovered foods to prevent cross-contamination. Operator removed stacked insert, thank you for correcting this minor violation. Observed cracked lid on bulk rice container. Replace lid to protect bulk rice from contamination or potential vermin attraction.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed ice scoop utensil stored in soiled container. Clean and sanitize utensil storage container regularly to prevent buildup. Operator sent container to warewash, thank you for correcting this minor violation.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
Tuesday, April 23, 2019 (3 violations)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Observed a pot of curry cooling on the counter top. Potentially hazardous foods shall be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F or below within another 4 hours (6 hours total). Demonstrated how to set up an ice bath for the kitchen employees. The curry measured 117.5F at the beginning of the inspection and measured 74.5F within 15 minutes. Continue to separate foods into smaller portions and use ice baths to rapidly cool potentially hazardous foods within the required time frames. Thank you for correcting this major violation.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed exterior of bulk rice container is visibly soiled. Observed metal shelving unit in the kitchen is visibly soiled. Observed exterior of 2 door freezer is visibly soiled. Clean non-food contact surfaces of equipment regularly to prevent buildup.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed rice utensils stored in room temperature water. Recommend obtaining an electric dipper well that holds utensils in hot water measuring at least 135F to prevent growth of pathogens.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
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