Larrupin Cafe

1658 Patricks Point Dr, Trinidad

Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Larrupin Cafe!!”

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

Conditions Observed: A current Food Safety Manager certificate was not available at the time of the inspection. Please obtain a current FSM certificate and ensure that this is available on site at the next routine inspection.

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: Foods in two different cold holding units were measured above 41° F. Lox and cheese in in the dessert/appetizer area prep top bins were both measured at 48.2° F; pate in the under-counter fridge was measured at 43.2° F. In addition, in the Turbo-Air 3-door fridge, cut pineapple was measured at 42.4° F, and raw salmon filets were measured at 43.4° F. The built-in thermometer for the TurboAir unit was reading exactly 41° F. Please adjust and/or repair these refrigeration units to ensure that all foods therein are maintained at or below 41° F.

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))”

10. Proper cooling methods.

Conditions Observed: Fruit compote that had been made the afternoon of the inspection and had not completed cooling (measured at 99° F) was observed in a large plastic tub in the under-counter fridge in the dessert/appetizer prep area. Please ensure that food has been cooled properly prior to placing in cold holding (cool from 135° F to 70° F within no more than 2 hours, and from 70° F to 41° F within an additional 4 hours, for a total cooling time of no more than 6 hours). Discussed proper cooling processes and timing with PIC. Compote was immediately transferred to smaller metal containers in walk-in for rapid cooling; thank you. Cooling logs were provided to the PIC; recommend re-training staff on proper cooling processes and using these logs as a tool to ensure that rapid cooling is completed within the required timeframes.

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)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Menu offerings included foods that may be cooked to order (filet minon, steak), but menu did not include a consumer advisory regarding the risks of consuming undercooked foods. Discussed with manager and PIC, who confirmed that this advisory is usually on the menus but had been missed in the most recent update. Please update menus to include the appopriate consumer advisory.

ROACHY SAYS:

“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”

40. Wiping cloths: properly used and stored.

Conditions Observed: A wiping cloth for cleaning a food contact surface used to prepare ready-to eat foods (slicing apples, etc.) was observed being reused and kept on the counter rather than being stored in a sanitizer solution. Please ensure that any wiping cloths that are to be reused are kept in an appropriate sanitizer solution.

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))”

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