363 Trinity St, Trinidad
“Ooo! Welcome to Sanitarytown! Population: Beachcomber Cafe! I see lots of happy hungry mouths in this establishment's near future!!”
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Employee working in front kitchen prep area was observed washing hands in 2-comp prep sink. Discussed with facility staff and management that hands must be washed in dedicated handwash sink only, in order to avoid possible cross-contamination of food. Corrected on site; observed handwashing occurring at the correct sink later in the inspection; thank you.
“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)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Mayonnaise in large 2-door refrigerator was measured at 46.2°F. Please adjust/repair and monitor temperatures to ensure that all potentially-hazardous foods are held at or below 41.0°F at all times; thank you.
“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))”
20. Consumer advisory provided for raw or undercooked foods.
Conditions Observed: Facility serves undercooked food items (including lox and poached eggs) but menu does not include a consumer advisory. Provided PIC with educational handout with examples of how to include consumer advisory disclosure and reminder on menu. Please update menu to include the required consumer advisory for any raw or undercooked menu items (including cooked-to-order items); thank you. Please provide a copy (or photograph) of the updated menu to this office by the comply-by date above in order to avoid the need for an on-site reinspection; thank you.
“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”
22. Hot and Cold Water Available
Conditions Observed: Hot water at 3-comp warewash sink was measured at a maximum temperature (after allowing to run / warm up) of 117.9°F, and at the 2-comp prep sink at a temperature of 115.2°F. Please adjust/repair hot water heater and monitor water temperature to ensure that hot water is available at a temperature of 120°F or higher at all times; thank you.
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
28. Food separated and protected.
Conditions Observed: Handwash sink in rear cookline area is located immediately adjacent to a food prep table and is lacking a splashguard. Employee was observed washing hands at this sink while food was actively being prepped on the adjacent table and not protected from possible splash from the sink. Please install a splashguard to prevent possible cross-contamination of food; thank you. Baked goods (scones, muffins) on display in front area of facility were uncovered. Please provide a cover or display case for foods on display in order to prevent potential for contamination by flies (none observed in facility today) or from other sources of cross-contamination; thank you.
“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))”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Mop was observed in the janitorial area stored head-down, wedged between the janitorial sink and mop bucket. Please ensure that mops are stored in such a way that they can air dry, as per CalCode section 114282; thank you. Note also that the back door (employee entrance, near rear of kitchen) was observed propped open during the inspection. Although no flies were observed in the facility today, please either keep this door closed at all times, or else install a screen door or air screen in order to prevent the entrance of flies or other vermin; thank you.
“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)”
48. Signs Posted, Last Inspection Report Available.
Conditions Observed: Food facility permit is valid, but was posted in a storage room (non-conspicuous location). Please post permit in a conspicuous location that is readily visible to customers; thank you.
“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”