Bandit Savory & Sweet

525 2nd St 101 Ste, Eureka
Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured butter 65F stored on counter without temperature control, lacking a time label. Per operator, the butter was taken out of the refrigerator at 8am. Measured butter 69F stored on a cardboard box under the prep table without temperature control, lacking a time label. Per operator, the butter had been out of temperature control since yesterday. Butter is a potentially hazardous food that must be maintained at or below 41F at all times, or you may hold butter out of temperature control if it is time labeled for 4 hours and then discarded after 4 hours has past. Operator time labeled butter on the counter and will discard it at 12PM; butter held out of temperature control for more than 4 hours was discarded.

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))”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Bandit Savory & Sweet!!”

CP - Change of Ownership

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Bandit Savory & Sweet! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Bandit Savory & Sweet!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Bandit Savory & Sweet!!”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employee washing soiled utensils at 3 compartment sink, then help serve customers at the counter and plate pastries without washing their hands. Handwashing is required after handling soiled utensils and prior to engaging in food prep. Hold a staff training on handwashing and submit employee sign-in sheet to this office by 3/17/20 to avoid a reinspection.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed front door propped open over the duration of the inspection. The facility is to remain vermin proof at all times. Keep door closed, install a fly curtain or a screen to prevent entrance or harborage of animals, birds and vermin, including but not limited to, insects and rodents.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Facility is lacking a Food Safety Manager (FSM). Obtain FSM certificate and submit copy to this office for verification by 1/1/20 to avoid a billable reinspection in the amount of $133.

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: Please stock paper towels in paper towel dispenser, as required, at the handwash station.

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))”

28. Food separated and protected.

Conditions Observed: Observed open bulk bags of food in dry storage room. Cover all stored foods to prevent contamination or potential vermin attraction. Observed raw eggs commingled with ready-to-eat produce items in Avantco 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods, based on final internal cooking temperatures, to prevent cross contamination.

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))”

Routine Inspection
01. Demonstration of knowledge.

Conditions Observed: Facility is lacking a Food Safety Manager (FSM). Obtain FSM certificate and submit copy to this office via email or fax by 6/1/19 to avoid a reinspection.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

02. Food safety certification, food handler card compliance

Conditions Observed: Facility does not have copies of food handler cards on file for review. Obtain copies of food handler cards for all employees and keep on file for review during routine inspections.

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)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed front door propped open during the inspection. The facility is to remain vermin proof. Keep the door closed at all times to prevent the entrance and harborage of animals, birds, or vermin, including but not limited to, insects and rodents or install a screen if you choose to leave the door open.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

CP - New Facility Inspection
01. Demonstration of knowledge.

Conditions Observed: Please obtain Food Safety Manager certification within 60 days and submit a copy to this office via email or fax to avoid a reinspection by 6/1/19.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

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