Campground

865 9th St, Arcata

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: No paper towels in the dispenser at the handwashing sink facing the dinning area. Provide paper towels. Train staff to keep the paper towel dispenser stocked at all times.

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 a minor amount of grey mildew like build-up on the corners of the white divider in the ice machine. Remove build-up and sanitize; clean routinely to avoid build-up.

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)”

22. Hot and Cold Water Available

Conditions Observed: No warm/hot water at the handwashing sink by the prep sink. FSM is aware of the issue and has ordered parts - thank you. Repair to deliver warm water (100 to 108 F).

ROACHY SAYS:

“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)”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed scoop and handle partially submerge in the bulk flour bin. Inspector removed and brought to the 3-part sink. Keep handle above flour or use scoop once and then wash.

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)”

Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Campground!!”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured soup (date labeled 5/26) to be 55 F in the center. Showed observation to PIC; PIC confirmed temperature using the facility’s metal stem thermometer. Observed soup pulled from service; discard. Discussed recording time and temperature details for cooling foods. Revise rapid cooling/2-stage cooling procedure to meet CalCode thresholds. See regulation description. This major violation requires a reinspection on/after June 2, 2021. Have a copy of your procedure and cooling log available for review at this time.

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)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed black-grey slime-like buildup on the edge of the white divider in the ice machine and on the water tray in the top of the ice machine. Discard impacted ice. Empty machine and throughly wash, rinse, and sanitize impacted surfaces. Clean weekly to avoid build-up. Measured 0 PPM chlorine in the dishwasher at the bar today. Adjust/service/repair to deliver 50 PPM chlorine. Wash all glasses via the 3-compartment, allowing 60 seconds contact time with sanitizing solution, until dishwasher is operational.

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)”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: Observed shell stock tags lack corresponding dates of sale/service. Revise shellstock tag record keeping to include dates.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Current menu lacks the asterisks that identify animal proteins which may be served undercooked and links such foods to the consumer advisory. As discussed during the inspection, provide a conforming consumer advisory for all menus.

ROACHY SAYS:

“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)”

Reinspection

ROACHY SAYS:

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

Routine Inspection
20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Facility serves undercooked hamburgers yet lacks a conforming Consumer Advisory. Discussed with Person-In-Charge; mocked up current menu with astrisks and a written statement. Include a conforming consumer advisory on all menus. Provide proof of correction to your Inspector via email prior to 4PM on 1/25/2021.

ROACHY SAYS:

“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)”

Routine Inspection

ROACHY SAYS:

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

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: No warm water or paper towels at bar handwashing sink closest to wine closet. No cool water at handwashing sink at street side of bar. Maintain handwashing sinks. Sinks shall have warm and cool water, containerized liquid soap, and paper towels at all times.

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 grey-pink slime-like build-up on front of ice machine. Showed observations to the PIC. Observed build-up in back upper corner of ice machine. Unplug ice machine and throughly clean. Always apply sanitizers to a clean surface (i.e., after removing build-up). Please provide proof of correction by 3/18/2020 to avoid a reinspection. Observed black, charcoal-like streaking on side of large, wide bowls. Cook brought stack to the 3-part sink. Wash, rinse, and sanitize impacted dishes. Store all utensils to prevent contamination. Train dishwasher to wash hands prior to putting away clean dishes.

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)”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: Observed stock tags to be disorganized. Store stock tags in chronological order. Specify the dates that shell stock was sold. See regulation description above. Please email proof of correction prior to 3/18/2020 to avoid a reinspection.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Consumer advisory lacks a reminder. Use the asterisk (*) to identify which menu items of animal origin may be served undercooked.

ROACHY SAYS:

“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)”

Routine Inspection
27. Approved thawing methods used; frozen food.

Conditions Observed: Observed deli containers of shrimp, calamari thawing in a 5 gallon container of water. Thaw using an approved method. See description above.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed Employee portioning raw beef on table top above shelves of clean utensils. Observed a piece of raw beef on wooden serving tray. Prep raw meats in an area where contamination of clean utensils is unlikely to occur.

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: No paper towels at handwash sink near prep sink. Operator provided paper towels - COS. Keep paper towel dispenser stocked at all times.

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: Measured chlorine in sanitzing bin at bar 3-part sink to be 50 PPM. Reviewed manufacturer’s instructions (1 tablet per 2.5 gallons of water) with employee. Employee added a third tablet to the bin - COS. Revise method and use test strip to confirm chlorine is 100 PPM. Observed build-up on upper interior of ice machine. Remove build-up; wash, rinse, and sanitize.

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)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Consumer advisory lacks identification of foods that can be served undercooked. Use the asterisk (*) to identify foods that can be served undercooked.

ROACHY SAYS:

“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: Warm water faucet at bar handwash not operational today. Repair to deliver warm water at 100 to 108F. No cold water at the handwash sink at the opposite end of the bar. Maintain sink to provide cold and warm water.

ROACHY SAYS:

“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: Observed open containers of raw chicken in prep sink. Observed employee drain beets in a collander while chicken remained in prep sink. Remove raw meats from sink and wash, rinse, and sanitize sink before using for veggies.

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))”

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