Dave's Place
426 Grotto St, Eureka
Wednesday, May 26, 2021 (2 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Unable to verify proof of Food Safety Manager (FSM). Obtain FSM certificate and provide a copy to this office for our records within 60 days to avoid a reinspection.
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)”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed ice scoop stored on top of a box. Provide a sanitary container for the ice scoop to protect it from contamination during storage.
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)”
Monday, Oct. 26, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Ooo! Welcome to Sanitarytown! Population: Dave's Place! I see lots of happy hungry mouths in this establishment's near future!!”
Wednesday, Dec. 18, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, Dave's Place!!”
Tuesday, Dec. 17, 2019 (2 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Food Safety Manager (FSM) certificate on file with this office expired 6/7/19. Obtain FSM certificate and submit a copy to this office for verification by 2/15/19 to avoid a reinspection.
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)”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Measured chlorine sanitizer 0PPM at dishwasher. Bartender called Mendes Supply Company to service the dishwasher. Use the manual 3 compartment method to wash, rinse and sanitize utensils until the dishwasher is repaired. Submit service invoice to this office that shows proof the dishwasher is capable of dispensing chlorine sanitizer at 50PPM in place of a reinspection, otherwise this major violation will require a reinspection on or after 12/20/19.
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)”
Thursday, June 6, 2019 (2 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Paper towels are not stocked in a dispenser behind the bar. Required supplies shall be stocked at all times in dispensers adjacent to handwash sink 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))”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Chlorine test strips were not provided during the inspection. Obtain chlorine test strips, store in a readily available location and use daily to verify dishwasher is dispensing chlorine sanitizer at correct concentration of 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))”
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