Frankie's NY Bagels

3750 Harris ST, Eureka

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Frankie's NY Bagels!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Frankie's NY Bagels! 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:

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

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Frankie's NY Bagels! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured minced garlic 43F, tomato paste 42F and pizza filling 42.5F with probe thermometer in Arctic Air refrigerator. Adjust/service/repair Arctic Air 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))”

28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over goat cheese, tempeh and bagels in Atosa 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods to prevent cross-contamination. Operator moved raw eggs to lower shelf, 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))”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Men’s restroom is lacking soap. Although the restrooms are technically Redwood Acres fairgrounds property, as a permitted food facility, you are required to keep required supplies stocked in dispensers at all times for proper handwashing since the facility is using these restrooms for employees and customers.

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))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured several items out of temperature compliance in Arctic Air refrigerator (see measured observations). Adjust/repair/replace Arctic Air refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Measured 1/2 & 1/2 66F 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 carafe out of temperature control if it is time labeled for 4 hours and discarded after the 4 hours has past. Operator time labeled 1/2 & 1/2 carafe for 12noon (it was taken out of the fridge at 8AM) and will discard. This major violation was corrected on site.

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))”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed hot water handle is missing from right faucet at 3 compartment sink. Repair/replace faucet. Observed liquid waste from True 2 door refrigerator drains to a bowl. Equipment that discharges liquid waste shall drain by means of indirect waste pipes through an air gap into a floor sink or other approved receptor. If/when this refrigerator is replaced, look for a commercial unit with condensate evaporator.

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)”

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

Conditions Observed: Observed front door propped open during the inspection. The facility shall remain vermin proof at all times. Keep the door closed or install a screen to prevent entrance or harborage of animals, birds, or vermin, including but not limited to, insects and rodents.

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
41. Plumbing: proper backflow devices.

Conditions Observed: Observed hot water handle is missing from right faucet at 3 compartment sink. Repair/replace faucet. Observed liquid waste from True 2 door refrigerator and drains to a bowl. Equipment that discharge liquid waste shall drain by means of indirect waste pipes through an air gap into a floor sink or other approved receptor. When you replace this refrigerator, look for a commercial unit with condensate evaporator.

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)”

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