Don's Donuts Pizza & Deli
933 H St, Arcata
Tuesday, Nov. 23, 2021 (4 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee failed to wash their hands when switching from the register to making sandwiches. Inspector intervened and instructed the employee to wash their hands; observed okay handwashing prior to resuming food handling. COS. Reviewed CalCode handwashing requirements. Train all staff to immediately wash their hands prior to preparing food.
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)”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed excessive build-up on scoop in bulk flour bin. Inspector brought to 3-part sink to be washed. Shared observations with FSM. Change out flour scoops more frequently. Ensure that scoops are clean to the sight and clean to the touch.
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)”
28. Food separated and protected.
Conditions Observed: Observed donuts and pastries on speedrack in back storage area lacked cover or similar method of protection from contamination. Observed an individual (not an an employee, food handler) in this area at the end of the inspection. As discussed during previous inspections, keep donuts covers or box promptly to prevent contamination/adulteration.
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))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed excessive debris on the interior and around the dispensers of the hot chocolate machine. Remove debris; maintain tidy surfaces.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
Monday, July 19, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, Don's Donuts Pizza & Deli!!”
Thursday, March 4, 2021 (2 violations)
Routine Inspection
39. Thermometers provided and accurate.
Conditions Observed: No thermometer in the 3-door deli prep today. Provide an NSF-approved thermometer for this fridge. See general notes.
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 damp wiping cloths resting on the counter. Use cloths once and then launder or keep cloths in a sanitizing solution. Employee put cloths in a conforming sanitizing solution - COS.
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))”
Tuesday, Nov. 10, 2020 (0 violations)
Reinspection
ROACHY SAYS:
“Ooo! Welcome to Sanitarytown! Population: Don's Donuts Pizza & Deli! I see lots of happy hungry mouths in this establishment's near future!!”
Wednesday, Oct. 28, 2020 (5 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee exit the restroom, obtain a utensil, and return to donut prep. Inspector intervened and directed the employee to wash their hands at the handwashing sink. Observed correct handwashing and reviewed handwashing requirments with employee and PIC - COS. Train all employees to wash their hands upon returning to food prep after using the restroom. See regulation description.
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)”
09. Time as public health control; procedures and records.
Conditions Observed: No evidence of conforming procedure for Time as Public Health Control. Observed single tag (printed 11:30 AM to 3:30 PM) used to time-label three different pizzas. Observed approximately 1.5 pizzas at 3:27 PM that would need to be discarded per time marking. As discussed at previous inspection, label each pizza to show when 4 hours has passed. Time begins when pizza is removed from the oven. You must have a written procedure for foods held using Time as Public Health Control. Provide a copy of this document at your reinspection. See CalCode section 114000. This repeat major violation requires a reinspection on November 4, 2020.
ROACHY SAYS:
“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”
22. Hot and Cold Water Available
Conditions Observed: Measured hot water at the 3-part sink to be 116.5 F. Adjust/service/repair to deliver hot water at 120 F or greater.
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)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed 2 to 3 flies in the facility; observed back door to be open. Increase pest control to eliminate flies from the facility. Consider providing a screened door.
ROACHY SAYS:
“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”
28. Food separated and protected.
Conditions Observed: Observed 4 racks of uncovered donuts near the back storage area. Cover donuts to prevent contamination or box immediately after cooling.
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))”
Tuesday, June 23, 2020 (1 violation)
Routine Inspection
09. Time as public health control; procedures and records.
Conditions Observed: Employees present today were unable to provide a written procedure for Time as Public Health Control. Observed four pizzas and two time markers. Per time marker, two pizzas were to be discarded in 13 minutes (see inspection beginning/ending times) Revise your method to include a clear and conforming written procedure for Time as Public Health Control.
ROACHY SAYS:
“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”
Monday, Nov. 18, 2019 (6 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee fail to discard gloves after handling their cell phone. Inspector instructed employee to remove gloves after touching surfaces such as cell phones. Employee removed gloves - COS. Later observed same employee take a phone-in order and promptly wash their hands after hanging up the phone. Train all staff to wash hands before donning gloves and to remove gloves at the end of each task. Gloves shall be removed and hands washed whenever food prep/service is interrupted.
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)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed 4 to 5 flies in front of the service counter; observed a few flies in the food prep area. Increase pest control to remove flies from the facility.
ROACHY SAYS:
“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”
28. Food separated and protected.
Conditions Observed: Observed uncovered foods in the deli prep (slice ham, artichoke). Observed uncovered boxes of donut crumble on rear shelf. Keep foods covered to prevent contamination.
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))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed a mound of damp food debris next to a bag of donut glaze on the floor. Observed excessive build-up on wall below behind bulk glaze and flour bags. Showed observations to employee. Store all food at least 6 inches above the floor - the goal is to see the floor below the food.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
40. Wiping cloths: properly used and stored.
Conditions Observed: Observed damp cloths in use without a sani-bucket. Use cloths once and than launder, or keep in a clean sanitizing solution (e.g., cool water that has chlorine at 100 PPM).
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))”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Flashing on back door has failed. Repair flashing so door is vermin proof.
ROACHY SAYS:
“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”
Wednesday, Aug. 7, 2019 (1 violation)
Reinspection
15. Food contact surfaces: clean and sanitized.
Conditions Observed: At the facility today for a reinspection of major violation #15. Initially measured chlorine in residual water on airdrying dishes to be 0 PPM. Observed employee fill sanitizing bin. Measured chlorine to be 100 PPM. Employee put recently washed dishes in the sanitizing solution - COS. Wash, rinse, and sanitize utensils. Do rinse off bleach water or skip the third step. This violation is 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)”
Wednesday, July 10, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Don's Donuts Pizza & Deli! Yum yum!!”
Friday, Feb. 15, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Ooo! Welcome to Sanitarytown! Population: Don's Donuts Pizza & Deli! I see lots of happy hungry mouths in this establishment's near future!!”
Thursday, Feb. 7, 2019 (9 violations)
Routine Inspection
11. Proper cooking time and temperatures.
Conditions Observed: Observed cooked chicken resting next to grill. Per PIC, chicken came out of the oven approximately 10 minutes prior. Measured chicken to be 135.5; observed some chicken to have a pink, mussel-like appearance. PIC returned chicken to grill. Revise cooking time/method so that all chicken reaches 165 F for 15 seconds. Always measure chicken with a metal stem thermometer. This violation requires a reinspection on/after 2/11/19.
ROACHY SAYS:
“Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135F. Single pieces of meat, fish, and raw shell eggs for immediate service, shall be heated to an internal temperature of 145F for 15 seconds. Comminuted meat, injected meat, raw eggs not for immediate service, or any food containing comminuted meat or raw eggs, shall be heated to an internal temperature of 155F for 15 seconds. Poultry, comminuted poultry, stuffed fish, stuffed meat, and stuffed poultry shall be heated to an internal temperature of 165F for 15 seconds. Other temperature requirements may apply. (114004, 114008, 114010)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed 3-5 flies in dinning area. Increase pest control to remove flies from the facility. Observed 3 black, 0.5 inch droppings in far back corner of flour stacks. Showed observations to PIC. Remove droppings; clean and sanitize impacted area. Consider using traps and/or professional pest control. Increase visual monitoring for vermin activity. This violation requires a reinspection on/after 2/11/19.
ROACHY SAYS:
“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”
28. Food separated and protected.
Conditions Observed: Observed foods uncovered in the bottom of the deli prep. Keep foods covered to prevent contamination. Observed raw chicken on top of donut filling in the walkin. Store foods in order of final cooking temperature.
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))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed bulk flour bags and containers of soda stacked directly on the floor. Store all flour and foods at least 6 inches off the ground. Use wire racks or similar shelving that will allow you to see the area below and around the flour sacks. See #23.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed water puddling in front of flour bags in the far right corner. Identify and correct source of water.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed colander in flour bin in front of store to be in disrepair. Discard; obtain an NSF approved utensil. 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)”
39. Thermometers provided and accurate.
Conditions Observed: No thermometer in deli prep today. Provide a thermometer for this unit.
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)”
43. Toilet facilities: properly constructed, supplied, cleaned.
Conditions Observed: Observed bathroom door to be open at the time of inspection. Keep bathroom door closed at all times and/or repair to be self-closing.
ROACHY SAYS:
“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed coving has begun to separate from wall near fryer. Repair or replace so coving/wall is smooth, durable, and free of harborage.
ROACHY SAYS:
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”
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