Delish on 5th

440 F ST, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sliced turkey 44.5F and grilled onions 42F with probe thermometer in True prep table, bottom portion. Adjust/service/repair True prep table 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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured QT sanitizer 0PPM in sanitizer bucket stored in rear food preparation area. Use QT test strips each time QT sanitizer is made to verify it is at the correct concentration of 200-400PPM. Refresh QT sanitizer bucket when it becomes visibly soiled or falls below the required concentration. Employee made fresh QT sanitizer solution that measured 400PPM, 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)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed “Home Defense Insect Killer” stored in a crate adjacent to the mop sink and water heater. Remove unapproved chemical from the premises and contact professional pest control service for integrated pest management.

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)”

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

Conditions Observed: Observed single-use plastic cup used to portion granola. Obtain an approved utensil, with a handle to prevent cross-contamination. Manager removed single-use plastic cup from granola container, this minor violation was corrected.

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)”

39. Thermometers provided and accurate.

Conditions Observed: Observed non-functional thermometer in True prep table, bottom portion. Replace with a functional thermometer to verify cold holding temperatures are at or below 41F at all times.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wiping cloths on counter tops, lacking sanitizer solution. You may use a wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution. Manager moved wiping cloths to sanitizer buckets with QT sanitizer solution measuring 400PPM, this minor violation was corrected.

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))”

Routine Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Facility does not currently have a food safety manager (FSM). This is a repeat violation observed during the routine inspection that was conducted on 4/19/19. Obtain FSM certification and submit a copy to this office by 11/29/19 to avoid a billable reinspection in the amount of $133.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sliced melon 43.5F, blue cheese crumbles 44F with probe thermometer in Arctic Air refrigerator. Measured sliced tomatoes 42F and sliced cucumbers 43F with probe thermometer in True prep table top portion. Measured garbanzo beans 45F and salmon 42.5F with probe thermometer in True prep table bottom portion. Adjust/repair/replace these refrigeration units to hold cold potentially hazardous foods at or below 41F at all times. Measured 1/2 & 1/2 48.5F with probe thermometer in carafe held out of temperature control. You may use time as a public health control and hold the 1/2 & 1/2 out of temperature if it is time labeled for 4 hours and discarded after that 4 hours has past or, hold 1/2 & 1/2 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))”

28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored over produce in ArcticAir refrigerator. Observed egg wash and raw egg whites stored over produce in 6 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. This minor violation was corrected on site, thank you. Observed open bulk bag of brownie mix on shelf. Cover all stored foods to prevent contamination or potential vermin attraction.

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))”

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

Conditions Observed: Observed nonfunctional 2 door under counter refrigerator on premises. Repair/replace/remove nonfunctional refrigerator.

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)”

Routine Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Facility is lacking a Food Safety Manager (FSM). Please obtain FSM certificate within 60 days and submit a copy to this office to avoid a reinspection.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured Giardiniera 46.5F and potato sald 46F with probe thermometer in Federal display case. Adjust/repair/replace Federal display case 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))”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Observed vacuum sealed dried figs in 4 door refrigerator. Using a vacuum sealer for reduced oxygen packaging requires an approved HACCP plan from California Department of Public Health. Or, you may use the vacuum sealer and be exempt from obtaining an approved HACCP if the following requirements are always met: 1. Food is labeled with the production time and date. 2. The food is held at 41F or lower during refrigerated storage. 3. The food is removed from its package in the food facility within 48 hours after packaging. The vacuum sealed figs were discarded. Thank you for correcting this major violation.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored over ready-to-eat foods in 4 door refrigerator and in Arctic Air refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. The raw shell eggs were moved under the ready-to-eat foods. Thank you for correcting this minor violation.

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))”

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

Conditions Observed: Observed knife stored in QT sanitizer bucket. Utensils shall be air dried after being sanitized so you do not contaminate foods with sanitizer solution. Discontinue storing the knife in the sanitizer bucket between use. During pauses in food preparation or dispensing, utensils shall be stored in the following manner: -In the food with handles above the top of the food and the container. -In food that is not potentially hazardous, with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. -On a clean portion of the food prep table or cooking equipment only if the in-use utensil and food contact surface of the food prep table or cooking equipment are cleaned and sanitized at least every 4 hours. -In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. -In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues. Manager removed knife from sanitizer bucket. Thank you. Observed clean linens stored in employee restroom. Toilet rooms are not an approved location for storage of clean linens. Please store linens in another sanitary location. Employee specified that the restroom is no longer in use, and is now a storage closet, however soap and papertowels are provided at the handwash sink, as well as toilet paper and seat covers and refuse was observed in the trash can.

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:

“Take a victory lap, Delish on 5th! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Delish on 5th!!”

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