Delgada Pizza & Bakery
Food Facility - Full Prep
205 Wave Dr 1B Ste, Shelter Cove
Wednesday, Jan. 20, 2021 (0 violations)
CP - Change of Ownership
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that Delgada Pizza & Bakery knows how to get you fed in a sanitary manner. Now that's nummy!!”
Friday, Oct. 30, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that Delgada Pizza & Bakery knows how to get you fed in a sanitary manner. Now that's nummy!!”
Wednesday, Nov. 14, 2018 (3 violations)
Routine Inspection
34. Non-food-contact surfaces clean.
Conditions Observed: Observed minor to moderate food debris on the following surfaces: on the window ledge below the ice cream cone dispenser, in the handles of the bulk bins, on/in the handle of the 3-door fridge, on the floor below the olives. Remove debris; clean and sanitize. Clean routinely to prevent build-up.
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: Unable to locate chlorine test strips today. Obtain chlorine test strips. Use each time you make a santiizing solution to confirm chlorine is 100 PPM.
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))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed the handle of the flour scoop submerged in the floor. Keep handle up and out of food.
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)”
CLICK TO MANAGE