Five Eleven

511 2nd St, Eureka
Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed handwash station lacking paper towels. Keep required supplies stocked in dispensers at all times for handwashing. Observed utensils stored in handwash sink basin. Maintain handwashing sinks clean and unobstructed for handwashing. Train staff on dedicated use of each sink. Paper towels were stocked in the dispenser and utensils were removed from handwash sink basin. Observed a leak under the handwash sink adjacent to standing mixer, repair leak.

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))”

10. Proper cooling methods.

Conditions Observed: Measured risotto 49F in bottom portion of saute side prep table. Per operator, the risotto was prepared yesterday, spread onto a sheet pan and cooled overnight in the walk-in refrigerator. Potentially hazardous foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Approximately 1/3 pan of improperly cooled risotto was discarded. Use the food cooling log to document the cooling process to ensure the time and temperature requirements are always being met.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

23. Sewage and wastewater properly disposed.

Conditions Observed: Observed one soda gun holster behind the bar is lacking a waste line and one soda gun holster’s waste line is directed to drain in the handwash sink. Provide waste line on soda gun holster and direct both waste lines to a floor sink via an indirect connection.

ROACHY SAYS:

“Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. (114197)”

28. Food separated and protected.

Conditions Observed: Observed raw poultry (quail) stored above raw lamb on speed rack in walk-in refrigerator. Store raw meats based on final internal cooking temperatures to prevent cross-contamination. Observed uncovered food inserts stacked on top of one another in walk-in refrigerator and in prep tables. Cover all stored foods 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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth. Observed food debris on non-food contact surfaces of equipment (prep tables). Maintain non-food contact surfaces clean and free of debris.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

Routine Inspection
44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed grease on floor near grease trap, furniture and old equipment stored in janitorial sink, and overall uncleanliness of utility room. Maintain this area clean, the janitorial sink clean and unobstructed, remove unused furniture, equipment and other items that are not necessary to operate or maintain the facility.

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)”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Five Eleven! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured mozzarella cheese 46.5F and cream sauce 42.5F with probe thermometer in pizza prep table. Food safety manager adjusted prep table and will monitor holding temperatures to verify the unit is capable of holding cold temperatures at/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))”

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed open bulk bags of food on wire rack in dry storage room. Cover/seal all stored foods to prevent contamination or potential vermin attraction. Bulk foods were put into rigid containers with tight fitting lids, thank you for correcting this minor violation. Observed raw scallops on the 1/2 shell stored over cooked sausage in pizza prep table bottom portion. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Scallops were moved to bottom shelf, thank you for correcting this minor violation. Observed container of citrus stored in ice used for customer drinks behind the bar. Immediately stop this practice to prevent cross-contamination to the ice. Bartender moved container of citrus to refrigerator, 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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed buildup on exterior of bulk food bins. Clean non-food contact surfaces of equipment regularly to prevent buildup.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed hot water is turned off on left faucet located at 3 compartment sink, due to a leak. Repair leak and leave hot water turned on at all times in order to fill the 3 compartment sink for manual warewashing if the dishwasher is nonfunctional.

ROACHY SAYS:

“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”

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

Conditions Observed: Food Safety Manager class was taken earlier this week. Submit a copy of certificate to this office for verification 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)”

28. Food separated and protected.

Conditions Observed: Observed open bulk bags of food on storage shelf. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to prevent 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))”

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

Conditions Observed: Observed ice scoop stored on top of ice machine. Provide a sanitary container for ice scoop storage. The ice scoop was washed, rinsed and sanitized and a sanitary container was provided. Thank you for correcting this minor violation.

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: All refrigerator units are lacking internal thermometers. Obtain and install thermometers in a readily visible and warmest part of the unit to monitor holding temperatures 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)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed food and grease accumulation on floors under cookline equipment. Clean floors regularly to prevent buildup.

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)”

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

Conditions Observed: Food Safety Manager certificate for Josh Wiley has expired (1/15/18). Please obtain recertification within 60 days to avoid a reinspection. Submit copy of FSM certificate via email: astevens@co.humboldt.ca.us or via fax: (707) 441-5699 attn: Ree and include Five Eleven.

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 shell eggs 45F and chicken breast 46F in walk-in refrigerator. Repair walk-in refrigerator 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))”

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Observed 2 non-functioning lights under ventilation hood. Replace light bulbs to provide adequate lighting. Observed grease accumulation on ventilation hood baffle filters. Clean hood baffle filters regularly to increase air flow and prevent fire hazard.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

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