HSU Dining Services - College Creek Marketplace

1 Harpst St, Arcata

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: HSU Dining Services - College Creek Marketplace! 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 foods in the hot case to be below 135 F (mushrooms, 113 F; veggies, 131 F; chicken, 116 F). Per Operator, foods were put in the hot case around 11 am. Discard any remaining mushrooms, veggies, and chickens at 3 PM. Reviewed temperature and time as public health control. Revise your procedure for the hot case to hold foods safely. This violation requires proof of correction prior to 4 PM on 8/10/21.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed minor debris on the prong of the table mounted can opener. Remove debris, clean and sanitize. Observed residual moisture on green durable to-go boxes. Allow dishes to air dry.

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)”

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

Conditions Observed: Observed paper cups and lids next to handwashing sink in the coffee bar. Operator moved cups to the other side of the splash guard - COS. Keep utensils and to-go ware protected from splashes.

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)”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail HSU Dining Services - College Creek Marketplace!!”

CP - Change of Ownership

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail HSU Dining Services - College Creek Marketplace!!”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that HSU Dining Services - College Creek Marketplace knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the prepared foods case to be above 41 F (chicken wing, 48.5 F; hardboiled egg, 46 F; lassagna, 48 F; meatloaf, 46 F); measured foods in the lower reach in to be above 41 F (hardboiled egg, 47 F; quinoa salad, 44 F). Foods were moved to a fridge at/below 41 F; hardboiled eggs in lower reach-in were discarded. Adjust/service/repair to cold-hold all foods at 41 F or below. Take note of the cause of the temperature violations and the corrective action; retain service invoice if provided. Provide proof of correction (email or virtual inspection is okay) by 2/3/2021. Measured cheese and ham pieces in P3 protein packs to 50 F; observed packages oriented vertically in the reach-in. Impacted protein packs were discarded; remaining packages were laid - COS. As discussed during the inspection, display prepackaged PHF so that product is in direct contact with refrigeration. Consider keeping this and similar products in enclosed refrigeration to avoid temperature violations.

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

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail HSU Dining Services - College Creek Marketplace!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the hot case to be below 135 F (sausage, 120 F; scrambled egg, 120 F). Operator discarded items - COS. Adjust/service/repair to hot hold all foods at 135 F or greater. Consider using Time as Public Health Control (requires a written procedure) or cooking to order.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed indicator plate for high-temp dishwasher read 157 at the end of the dishwashing cycle. Measured water in the dishwasher well to be 151. Operator adjusted setting and ran machine several times - plate read 162 F. COS. Train all staff to use indicator plate to confirm water temperature is correct prior to use.

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)”

33. Food properly labeled and honestly presented.

Conditions Observed: The prepackaged $1.99 burritos lack the proper label. Provide a label for each burrito that complies with Sherman Food law requirements. Each label shall include the common name of the food, list of ingredients in descending order of predominance by weight, accurate declaration of quantity of contents, name and place of manufacturer, and allergen declaration. Major food allergens are eggs, milk, fish, shellfish, tree nuts, peanuts, soy, and wheat.

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)”

39. Thermometers provided and accurate.

Conditions Observed: No thermometer in drawers below grill. Operator provided a thermometer for this unit - COS. No hot holding thermometer in the hot case -provide a correctly graded 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)”

Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, HSU Dining Services - College Creek Marketplace!!”

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 HSU Dining Services - College Creek Marketplace! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured hashbrowns in the hot case to be 119 F, 120 F; measured same product in the HennyPenny to be 110 F. Adjust/service/repair to hot hold at 135 F or greater. Remaining hashbrowns shall be discarded today at 12:30 PM. Consider discontinuing this item if it can not be hot held correctly. Please email proof of correction by 3/20/19.

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 pooled egg stored above deli meats in the upright 2-door True. Store pooled egg below ready-to-eat foods.

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))”

39. Thermometers provided and accurate.

Conditions Observed: Unable to locate a thermometer in the reachin cases below the display cases. Provide a thermometer for these units.

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)”

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