Café Marina

601 Startare DR, Eureka

Billable Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Café Marina knows how to get you fed in a sanitary manner. Now that's nummy!!”

Reinspection
10. Proper cooling methods.

Conditions Observed: Measured clam chowder 43F (center) and 42F (edge) with probe thermometer, cooled yesterday and holding in walk-in refrigerator. Potentially hazardous foods must be rapidly cooled from 135F-70F in 2 hours and from 70F-41F in 4 hours. This is a repeat major violation that will require a billable reinspection.

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)”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured clam chowder 63.5F, gravy 47F & 65F with probe thermometer, cooling in CRC 2 door refrigerator since yesterday. Potentially hazardous foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Manager voluntarily discarded clam chowder and gravy that had improperly cooled since yesterday. Train staff and use the food cooling log that was provided to verify you are rapidly cooling potentially hazardous foods within the requirements. This is a major violation that will require a reinspection on/after 7/7/20.

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)”

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

Conditions Observed: Observed dishwasher handle soiled utensils, then immmediately handle sanitized utensils unloaded from the mechanical dishwasher, without handwashing, as required. Instructed dishwasher to wash their hands after handling soiled utensils, prior to handling sanitized utensils, and prior to engaging in food preparation. Dishwasher demonstrated active handwashing over the remainder of the inspection, this major violation was corrected.

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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed trash can obstructing handwash station located adjacent to food preparation area. Keep handwash stations clean and unobstructed at all times for handwashing. Employee moved trash can, and it will no longer be stored in this location, this minor violation was corrected.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed line cook put Swedish pancakes directly on food-contact surface (cutting board) of prep table, that had not been previously sanitized. Observed cookline lacking a sanitizer bucket at the beginning of the inspection. Ensure sanitizer buckets are set-up prior to engaging in food preparation so that you can effectively sanitize food-contact surfaces to minimize chances of cross-contamination. Employee provided a sanitizer bucket with chlorine sanitizer that measured 100PPM, then sanitized food-contact surfaces. This major violation was corrected.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed grease accumulation on non-food contact surfaces of cookline equipment. Observed grease accumulation and food debris on non-food contact surface of standing mixer. Clean non-food contact surfaces of equipment regularly to prevent buildup or potential vermin attraction.

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 utensils stored on top of bulk food containers. Store utensils with handles facing up, out of contact with food inside of bulk food containers, or store them in another location that is protected from contamination. Manager removed all utensils associated with the bulk food containers and sent them to the dishwasher, this minor violation was corrected.

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)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed bar handwash station is lacking pump soap and currently uses a squeeze bottle. Install a pump soap dispenser behind the bar to prevent cross-contamination and for proper handwashing.

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: Measured chopped cantaloupe (in fruit bowls) 44.5F & 46F with probe thermometer stored on a tray in top portion of salad prep table. The fruit bowls are not in direct contact with the refrigeration unit. Store fruit bowls in bottom portion of prep table, or remove salad inserts during breakfast service to put fruit bowls in direct contact with refrigeration to hold at or below 41F at all times.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed line cook weigh raw ground beef at BevAir 2 door prep table, then use a wiping cloth to sanitize food-contact surfaces. Measured chlorine sanitizer solution 0PPM in sanitizer bucket holding wiping cloths used to sanitize food-contact surfaces, which may result in cross-contamination. Observed visibly soiled sanitizer solution in bucket. The sanitizer solution must be changed with it becomes visibly soiled and/or when it falls below the required concentration of 100PPM. Employee changed chlorine sanitizer solution that measured 100PPM and sanitized food-contact surfaces. This major violation was corrected on site, thank you.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Observed approximately 10-15 flies in bar and lobby of facility. Increase pest control efforts to remove flies from the facility. Recommend installing insect electrocution devices that retain insects bodies; Hang away from food and utensil handling and storage areas to prevent cross-contamination.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed grease accumulation on non-food contact surfaces of cookline equipment. Maintain non-food contact surfaces clean and free of grease.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Test strips were not available during the inspection. Obtain QT test strips, store behind the bar, and use each time QT sanitizer solution is made to verify it is at 200PPM. Obtain chlorine test strips, store in a readily available location, and use each time chlorine sanitizer is made to verify it is at 100PPM; Use chlorine test strips to verify the dishwasher is providing chlorine sanitizer at 50PPM.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed unapproved utensils used to portion bulk foods. Obtain approved utensils, with handles, and store with handles facing up out of contact with food to prevent cross-contamination.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Observed 1 nonfunctional light under back ventilation hood over oven. Replace light to provide adequate lighting.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

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

Conditions Observed: Observed patio doors propped open during the inspection. The facility is to remain vermin proof at all times. Keep doors and windows closed, or install a screen to prevent entrance or harborage of animals, birds or 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)”

Reinspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Café Marina!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed herb butter held out of temperature control on cookline, temperature measured 63.5F with probe thermometer. Adding fresh garlic and herbs to butter creates a potentially hazardous food that shall be held at or below 41F at all times. You may hold it out of temperature control if it is time labeled for 4 hours and discarded after the time has past. If you choose to use time as a public health control, written procedures shall be submitted to this office for approval. Line cook discarded 2 containers of herb butter held out of temperature control and will now hold the herb butter in the prep table holding at 41F or below. Thank you. Measured baked potatoes 105F and 108F with probe thermometer in hot hold unit. Observed hot hold unit was not turned on and potatoes had been out of temperature for more than 4 hours. Line cook discarded 20 baked potatoes. Ensure hot holding equipment is turned on and hot prior to hot holding potentially hazardous foods. Thank you. Measured chopped honeydew melon 42.5F and chopped cantaloupe melon 45F with probe thermometer in bottom portion of salad prep table. Adjust/repair/replace salad prep to hold cold potentially hazardous foods at or below 41F at all times.

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))”

10. Proper cooling methods.

Conditions Observed: Measured gravy 68F cooling in walk-in refrigerator for more than 2 hours. Potentially hazardous foods shall be cooled from 135F - 70F or below within 2 hours and from 70F - 41F or below within another 6 hours. Manager discarded approximately 5-6 quarts of gravy. Gave operator food cooling log, please use the food cooling log to ensure you are rapidly cooling potentially hazardous foods correctly. This is a major violation that will require a reinspection on or after 4/22/19.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw potentially hazardous foods stored over ready to eat foods in refrigeration units on cookline. Observed breaded shrimp, fish, oysters and calmari stored over cooked bay shrimp and breaded fish and shrimp stored over French fries in CRC refrigerator. Observed raw fish and raw oysters stored over cooked pasta in BevAir 3 door prep table. Observed raw fish stored over cooked bacon and potatoes in BevAir 2 door prep table. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Use refrigerator food storage order handout that was provided for reference.

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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed grease accumulation on nonfood contact surfaces of cookline equipment. Clean nonfood 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))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed pooling water in bottom of BevAir 3 door prep table. Recommend having this refrigerator unit serviced to prevent pooled water. Observed 2 door refrigerator is nonfunctional. Have this refrigerator repaired and submit service invoice to this office for review. Observed unapproved utensils (cups and bowls) used to portion bulk foods. Obtain approved utensils with handles, and store with handles facing up out of contact with food to prevent cross contamination.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed grease accumulation and food debris on floor under cookline equipment. Clean floors regularly to prevent buildup. Observed dust accumulation on ceiling vents over food prep on cookline. Clean impacted area to avoid dust contaminating foods prepared underneath.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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