Fieldbrook Market & Eatery
4636 Fieldbrook Rd, Fieldbrook
Thursday, June 17, 2021 (5 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Food Safety Manager certificate expired on 3/8/2021. Courses have been difficult to find due to COVID restrictions but store management are actively working to find and register for courses. Please obtain current FSM certificate within 60 days and have available on site at the next routine inspection; thank you.
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)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Several items in the prep top refrigeration unit on the cookline (both top and under-counter portion) were measured above 41°F. Two items were measured above 50°F; these were voluntarily discarded during the inspection; thank you. Refrigeration unit was turned down and vent was cleaned; please actively monitor temperatures of all foods in this unit to confirm that temperature of the unit is dropping and that all potentially-hazardous foods (PHF) are held at or below 41°F at all times; thank you. If temperature does not drop noticeably within the next two hours please move all PHF to walk-in or other refrigeration unit for cold holding until the prep top unit can be serviced/repaired.
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))”
09. Time as public health control; procedures and records.
Conditions Observed: Facility has implemented TPHC (time as a public health control) for cooked bacon. Bacon was labeled with the date and start time of the 4-hour holding period, and staff were able to describe the process used, but no written procedure was available. Please document the procedure used for TPHC and have available at the next routine inspection.
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)”
40. Wiping cloths: properly used and stored.
Conditions Observed: Sanitizer solution in sani-bucket used for wiping cloths did not have detectable levels of chlorine. Bucket was refilled and measured with chlorine at 200ppm; thank you for correcting this minor violation.
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))”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Ceilings throughout the facility are covered with spray-on insulation which is not smooth or easily cleanable. In the kitchen and bar area, grease/dirt buildup was observed on the ceiling and exposed electrical conduits. Please clean ceilings, conduit, etc. above food prep and food storage areas, taking care not to introduce cross-contamination to food or food contact surfaces. When feasible, please replace or cover ceilings with a smooth, durable, easily cleanable material in order to bring into compliance with California Retail Food Code. Please submit a plan check application for prior approval in advance of this work. Thank you.
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)”
Tuesday, Feb. 19, 2019 (7 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured 1/2 & 1/2 in carafe being held out of temperature control 50F with probe thermometer. You may hold the 1/2 & 1/2 out of temperature control if it is time labeled for 4 hours and discarded after the 4 hours has past, or keep 1/2 & 1/2 at or below 41F at all times. Operator discarded 1/2 & 1/2 and will use time as a public health control and time label carafe for 4 hours and discard after 4 hours has past. This major violation was corrected on site, thank you.
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 ready-to-eat foods in True 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to protect ready-to-eat foods from cross-contamination. Observed open bulk bags of food on storage shelf in back room. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to protect bulk foods from contamination and/or 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))”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed unlabeled spray bottle containing chlorine sanitizer solution. Label all chemicals when taken out of original manufacturer’s packaging for safety. Employee labeled spray bottle, this minor violation was corrected on site, thank you.
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)”
33. Food properly labeled and honestly presented.
Conditions Observed: Facility is bagging ice for retail sale and is lacking a sign for customer’s. Provide a sign on bagged ice freezer that states, “Ice bagged on premises” prior to your next routine inspection. Operator provided a sign on the freezer. This minor violation was corrected on site, thank you.
ROACHY SAYS:
“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Test strips were not available during the inspection. Obtain chlorine test strips and use daily to verify chlorine sanitizer is provided at 50PPM at the dishwasher and 100PPM in sanitizer buckets.
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))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth.
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)”
40. Wiping cloths: properly used and stored.
Conditions Observed: Sanitizer bucket was filled with SunGold, which is a cleaner and degreaser, not an approved sanitizer. Sanitizer buckets used to store wiping cloths shall contain an approved sanitizer solution (QT or chlorine). Stop using SunGold in sanitizer buckets as this is not an approved sanitizer solution. Employee made a chlorine sanitizer solution for the sanitizer bucket that measured 100PPM. This minor violation was corrected on site, thank you.
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))”
CLICK TO MANAGE