Gabriel's Italian Restaurant

216 E St, Eureka

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

Conditions Observed: Foods placed into vacuum sealed environment had date (today) packaged but lacked time. Facility was in process of sealing and placed those times onto the existing bags. There were several vacuum sealed bags in the rear freezer that will be removed from facility. Vacuum sealing without a HACCP requires that all bags be labeled with the date AND time sealed AND be removed from that reduced atmosphere within 48 hours. When 48 hours from sealing have passed, seals must be broken; do not reseal these foods at this point. COS

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)”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Food handler training certifications not available during inspection. Obtain copies and keep onsite. Have employees attend course if cert has expired.

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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Handwash station is at the 2 compartment sink. Sink was full over the rim with dirty dishes, soap was in food type squeeze bottle, single use towels were out. This is a repeat violation. All of these deficiencies made handwashing inconvenient. If this location is to continue to be used in the future keep one bin open, add a soap dispenser, add handwashing signage and keep stocked at all times. As this is the only location currently available for handwashing, failure to maintain it will result in requirement to install a dedicated handwash station.

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))”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: In shell clams and in shell oysters were stored in the walkin with no shell stock tags. Shell stock were removed during inspection. Keep all shell stock tags with shellstock until used up. Keep shell stock tags in chronological order once used, and label with dates used; you may come up with another method approved by this department.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

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

Conditions Observed: Facility was observed to be vacuum sealing foods which included chicken, fish, and chili. Facility will remove all vacuum sealed foods from facility during inspection and discontinue using this process as such until an approved HACCP is obtained or it is done under the following conditions without a HACCP: The date and production time label is on the food and the food is removed from packaging within 48 hours of packaging. Fish may not be placed into reduced oxygen packaging using this method.

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)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Foods observed thawing in bin of water. Thawing may occur under running water, in refrigerator, or as part of cooking process but not sitting out in water.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

28. Food separated and protected.

Conditions Observed: Food stored in walk-in had condensate from cooling unit pooling on plastic wrap top. Move food from this location and fix condensate leak to avoid contamination of food products stored here. Repeat 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))”

29. Washing fruits and vegetables.

Conditions Observed: Facility has expanded food storage into a breezeway space lacking appropriate overhead protection. Equipment includes a three door freezer and two door glass front cooler. Location also stores recyclables in bags and alcohol beverages. Location also lacks approved flooring, wall surfaces and door openings for food storage areas. Either remove food from this location or fully enclose and add approved wall, door, and surfaces.

ROACHY SAYS:

“Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption. Chemicals used to wash or peel produce shall meet the requirements specifice in 21 CFR 173.315. (113992)”

34. Non-food-contact surfaces clean.

Conditions Observed: Common touch surfaces throughout facility such as walkin door, undercounter refrigerator doors, and food equipment and shelving are visibly soiled. Clean and sanitize common touch surfaces and other pieces of equipment by 4/26/20 to avoid reinspection fee.

ROACHY SAYS:

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

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: High temperature dish machine lacks a functioning temperature gauge and facility lacks high temp test strips to verify proper functioning. Facility also lacked chlorine test strips for monitoring surface sanitizer Repair machine gauge and obtain test strips.

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: Facility has added a table top fryer that appears to be adding oil laden fumes to facility as evidenced by soiling on surrounding ceiling, unapproved wood shelf and support pillar. All cooking equipment producing grease laden fumes and heat must be under approved exhaust ventillation system. Remove this piece of equipment by 5/26/20.

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)”

42. Garbage and refuse properly disposed; facilities maintained.

Conditions Observed: Recyclables observed strewn about on floor in front of ice machine. Recyclables observed stored in bags in rear storage area. Keep all recyclables in tight fitting lidded containers and remove at least weekly.

ROACHY SAYS:

“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”

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

Conditions Observed: Facility has multiple open holes and penetrations into the wall cavities in food prep and storage areas. Repair all holes so as to have a smooth easily cleanable surface. Correct by 5/26/20 to avoid reinspection fee. First aid kit including antiseptic liquid stored on shelf above blender area. Move to alternate location away from food storage and prep.

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)”

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

Conditions Observed: Floors, walls, ceiling have deteriorated. Sheetrock in food prep areas is damaged and shedding material at cookline and food prep areas. Floor, wall, ceiling surfaces throughout the facility have heavy food debris buildup. Repair damaged areas and resurface with smooth easily cleanable surface. Suggest a more durable surface in areas that see the most wear such as at cookline and equipment storage areas. Surfaces can include FRP or stainless steel as appropriate. Remove debris and food stains from all wall and floor surfaces. Make this correction by 5/26/20 to avoid reinspection fee. Repair sections of flooring that

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)”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Permit copy and last inspection report not posted in location easily observed by patrons. Handwashing signage lacking at handwash station. Add to all hand wash location.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

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