Central Sandwich

2011 Central Ave, McKinleyville

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Central Sandwich!!”

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

Conditions Observed: Two separate employees were observed not performing proper handwashing between changing tasks and before handling ready-to eat foods. In one instance, employee with gloved hands touched a menu and tape dispenser without changing gloves or washing hands. COS; person in charge discussed with employees and proper handwashing was observed during remainder of the inspection. Please ensure that glove changes and handwashing occur any time tasks are changed before handling ready-to-eat foods.

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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: The right-hand prep-top and under-counter refrigerator unit was not holding potentially hazardous foods at or below the required temperature of 41° F or below. Sliced ham in top of unit was measured at 43.8° F, sliced avocado in under-counter fridge measured at 42.0° F. Ambient temperature was measured at 44.7° F. The thermometer in the right-hand unit was also not functioning properly (was measuring approx 30° F). In addition, sliced turkey in the middle prep top unit (top of unit) was measured at 43.4° F. Please adjust units to hold all PHF foods below 41° F and provide a working thermometer for the right-hand unit.

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))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Can of household “Raid” ant spray observed on a shelf in the warewash area. Insectides that not necessary and approved for use in a food facility shall not be stored in the food facility. Please remove ant spray from facility and contact a licensed pest control applicator if needed.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Wiping cloth not stored in sanitizer solution was observed being used to repeatedly clean the food contact surface on the sandwich prep top. Corrected on site; sani-buckets were placed on prepline during inspection. Thank you. Please ensure that any wiping cloths used more than once on a food contact surface are stored in an approved sanitizer solution.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

42. Garbage and refuse properly disposed; facilities maintained.

Conditions Observed: Garbage can with compostable vegetable scraps was open and laying on its side in the dumpster enclosure and food debris had spilled on the ground. Refuse must be kept in leak proof and rodent proof containers with close-fitting lids. Please clean spilled food debris and use only containers with close-fitting lids for food debris in order to prevent attracting vermin. Overflowing bins of recyclables including empty soda cans were observed in the back hallway area. Please remove recyclables from the premises at a frequency that will minimize conditions that attract insects or rodents.

ROACHY SAYS:

“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”

Routine Inspection

ROACHY SAYS:

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

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