Los Bagels - Eureka

403 2nd St, Eureka

Reinspection

ROACHY SAYS:

“Take a victory lap, Los Bagels - Eureka! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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

Conditions Observed: Unable to verify Food Safety Manager (FSM) certificate and food handler cards. Designate 1 employee to obtain FSM certificate within 60 days and all other employees obtain food handler cards wtihin 30 days and make them all available for review during routine inspections.

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: Measured half & half 51F and oat milk 58F in carafes held out of temperature control. Measured butter 66F in a dish on the counter held out of temperature control. Cold potentially hazardous foods (PHF) must be held at or below 41F at all times, or they may be held out of temperature control if they are time labeled for 4 hours and discarded after that 4 hours has past. Both carafe contents and butter were discarded. This is a major violation that requires a reinspection on or after 12/2/21.

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))”

24. No rodents, insects, birds, or animals.

Conditions Observed: Obseved approximately 20 flies in the rear portion of the facility. Flies are a vermin capable of cross-contaminating and must be removed from the facility. Increase professional pest control, vermin proofing (both front and back doors were propped open over the duration of the inspection), and cleaning efforts to remove flies and maintain a vermin proof facility. This is a major violation that requires a reinspection on or after 12/2/21.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

28. Food separated and protected.

Conditions Observed: Observed food prep conducted adjacent to handwashing sink behind the service counter. Facility uses a plastic cutting board to prevent contamination from handwashing to foods stored in top portion of bagel prep table, however bagels are sliced and toasted directly adjacent to the right side of the sink. Install compliant, 6” high metal splash guards on both sides of the sink to protect foods, food contact surfaces and equipment from 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))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed buckets of Slug Slime and granola stored on the floor. Store food at least 6 inches above the floor to prevent contamination.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed food debris on shelving under bagel racks in display case, in cupboard below the front handwashing sink and on wood trim behind the bagel toaster. Maintain non-food contact surfaces clean and free of debris to prevent buildup or a potential food source for vermin.

ROACHY SAYS:

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

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths stored on counter tops without sanitizer solution. You may use a wet wiping cloth once and then launder it, or use it multiple times if it is held in an approved sanitizer solution. Person in charge provided a sanitizer bucket with chlorine sanitizer solution that measured 100PPM for wiping cloths.

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))”

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed food prep conducted adjacent to handwashing sink behind the service counter. Facility is temporarily using a plastic cutting board to prevent contamination from handwashing to foods stored in top portion of bagel prep table, however bagels are still being sliced and toasted directly adjacent to the right side of the sink which may cause risk of contamination to foods. Install compliant, 6” high metal splash guards on both sides of the sink to protect foods, food contact surfaces and equipment from 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))”

33. Food properly labeled and honestly presented.

Conditions Observed: Observed prepackaged cream cheese, offered for retail sales, lacking required information on the labels. Label prepackaged cream cheese to include the following: 1) The common name of the food. 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3) An accurate declaration of the quantity of ingredients. 4) The name and place of business of the manufacturer, packer, or distributor.

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)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed mold-like substance above evaporator inside of ice machine. Maintain ice machine per manufacturer’s instructions to prevent mold growth.

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)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed toilet tissue stored on top of toilet tank in employee restroom. Provide toilet tissue in a permanently installed dispenser at each toilet.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Los Bagels - Eureka!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured potentially hazardous foods above 41F in True 3 door produce refrigerator and bottom portion of BevAir prep table; see measured observations. Adjust/service/repair refrigerators to hold cold potentially hazardous foods 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
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured creamer 45F and 46.5F with probe thermometer in containers held in an ice bath. Observed ice bath not filled to the top of the food container. If you use an ice bath for temperature control, make sure the cold foods are fully submerged in ice to keep temperatures at or below 41F at all times. Employee added more ice to submerge creamer in ice bath, this minor violation was corrected.

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: Measured chlorine sanitizer 0PPM in sanitizer bucket. Change out the chlorine sanitizer when it becomes visibly soiled, or falls below the required concentration of 100PPM; use test strips each time sanitizer is made to verify it is at the correct concentration. Employee re-made chlorine sanitizer solution that measured 100PPM in the sanitizer bucket, this major violation was corrected.

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)”

28. Food separated and protected.

Conditions Observed: Observed uncovered foods stored in bagel prep table. Observed uncovered pastries on speed rack in prep area. Cover all stored foods to prevent contamination. Observed less than 24 inches of separation between handwash sink, bagel prep area and bagel prep table. Install 6 inch high, metal splash guards on handwash sink to protect prepared foods from contamination from handwash wastewater splashing out of the sink basin.

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 excessive food debris buildup on floor under bagel prep table and tonnage racks in back storage room, interior of prep table refrigerator units, and in cabinet under front handwash sink. Clean and maintain non-food contact surfaces regularly to prevent buildup or potential vermin attraction.

ROACHY SAYS:

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

50. Valid Facility Permit: expiration date, proper operation category.

Conditions Observed: Observed expired permit hung in the facility. Please hang your current permit to operate in a conspicuous location.

ROACHY SAYS:

“A food facility shall not be open for business without a valid permit. Permit shall be posted in a conspicuous place within the food facility. (114067(b, c), 114381, 114387)”

Routine Inspection
24. No rodents, insects, birds, or animals.

Conditions Observed: Observed several flies in the facility today. Increase pest control and cleaning efforts to remove flies from the facility.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

28. Food separated and protected.

Conditions Observed: Observed uncovered foods in bagel prep table. Consider closing prep table lid during slow business hours to protect stored foods from cross-contamination (flies). Observed less than 24 inches of separation between handwash sink, bagel prep area and bagel prep table. Install splash guards on handwash sink to protect prepared foods from contamination from handwash wastewater splashing out of the sink basin.

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))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths held out of approved sanitizer solution. You may use a wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution. Observed facility has one sanitizer bucket near warewash area in back prep area. Consider providing an additional sanitizer bucket in the front of the house for sanitizing food-contact surfaces such as the steam wand on the espresso machine and bagel prep areas.

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))”

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

Conditions Observed: Observed front door propped open during the start of the inspection. The facility is to remain vermin proof at all times. Keep door closed, or install a screen to prevent entrance or harborage or animals, birds and vermin, including but not limited to insects and rodents. Employee closed door, thank you for correcting this minor violation.

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)”

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

Conditions Observed: Continue your rodent proofing efforts. Identify and repair ingress holes, clean and sanitize large shelving units adjacent to back door, remove standing water and food debris from floors, keep all stored food covered and protected, keep back and front doors closed at all times, increase pest control service if applicable.

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
24. No rodents, insects, birds, or animals.

Conditions Observed: Observed several flies in the back portion of the facility. Obtain insect electrocution devices that retain insects within the device and install away from food and utensil handling areas. Observed rodent feces on bottom shelf in back storage room and around bait trap adjacent to the back door. The rodent feces appear to be dry and old, did not observe any other evidence that leads to suspect rodent activity. Follow the CDC handout that was provided to clean and sanitize impacted areas and monitor for fresh droppings. If fresh droppings are observed contact professional pest control service immediately. This is a major violation that will require a reinspection on or after 4/22/19.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

28. Food separated and protected.

Conditions Observed: Observed uncovered jalapeƱo cheddar bagels stored on top of display counter. Cover all stored foods to protect from contamination. Employee provided a cover over the bagels. Thank you. Observed uncovered samples of matzo offered without utensils or sampling cups. Samples shall be kept in clean and covered containers and distributed without the possibility of a consumer touching the remaining samples. Employee discarded samples. Thank you. Observed uncovered pastries stored on rack in back room. Cover all stored foods to prevent contamination, especially from insects (flies). Observed less than 24 inches of separation between handwash sink, bagel prep area (cutting board and toaster oven) and bagel prep table. Install splash guards on both sides of the handwash sink to protect prepared foods from contamination from handwash wastewater splashing out of the sink basin.

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))”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Los Bagels - Eureka knows how to get you fed in a sanitary manner. Now that's nummy!!”

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