Lost Coast Brewery and Cafe

617 4th St, Eureka

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

Conditions Observed: Facility is lacking a Food Safety Manager (FSM). Obtain FSM certificate within 60 days and make available for observation 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 shredded cheese 45F, raw halibut 48F and corn dogs 51F in fry side prep table, top and bottom portions. Adjust/service/repair fry side prep table to hold cold PHF at or below 41F at all times. Corn dogs were discarded and refrigerator repair service was called. This is a major violation that will require a reinspection on or after 12/6/21.

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))”

09. Time as public health control; procedures and records.

Conditions Observed: Observed French fries, parcooked chicken wings, beer batter, fried zucchini and fried onion strings held out of temperature control, lacking time labels. You may hold potentially hazardous food (PHF) out of temperature control if it is time labeled for 4 hours and then discarded after 4 hours has past. Person in charge put time labels on all PHF held out of temperature control and put the beer batter in an ice bath. Train staff on using time as a public health control (TPHC) for foods held out of temperature control.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

10. Proper cooling methods.

Conditions Observed: Measured clam chowder 108F cooling in walk-in refrigerator. Per operator, the clam chowder was cooked and cooled approximately 2 hours ago. PHF must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours (6 hours total). Instructed employee to reheat clam chowder to 165F and start the cooling process again by measuring temperatures every hour and logging data on a food cooling log. If chowder does not reach 70F within 2 hours on the second attempt, it must be discarded. This is a major violation that requires a reinspection on or after 12/6/21, have food cooling log available for review.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over prepared soups in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods, based on final internal cooking temperatures, to prevent cross-contamination. Observed food inserts stacked over uncovered food in top portion of 2 door salad prep table and in top portion of cookline (mid) prep table. Do not stack containers over uncovered foods to prevent contamination; ensure inserts are in direct contact with refrigeration to maintain cold temperatures at/below 41F at all times.

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))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled spray bottle, containing an unknown blue liquid, stored in the server station adjacent to the handwash sink. Observed cleaning agent stored on top of a box of soda syrup in storage room upstairs and chemical spray bottles hanging off of the side of the food prep sink. Label all chemicals when taken out of original manufacturer’s packaging and store away from food, utensil and equipment handling and storage areas for safety.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed buildup on non-food contact surface of the standing mixer. Maintain non-food contact surfaces of equipment clean. Observed food debris in floor sink under food prep sink. Observed food debris and standing liquid in floor sink in the server station. Maintain nonfood contact surfaces clean to prevent buildup or a potential food/water 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))”

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

Conditions Observed: Observed unapproved utensils (bowls) fully submerged in bulk flours on the cookline. Obtain an approved utensil with a handle, and store with the handle facing up out of contact with food to prevent cross-contamination. Observed cookline utensils stored in a container of room temperature water. Store utensils in hot water maintained at/above 135F and swap the container and utensils out daily.

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:

“Ooo! Welcome to Sanitarytown! Population: Lost Coast Brewery and Cafe! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed cookline handwash station lacking paper towels. Observed soap dispenser at cookline handwash station is broken. Observed soap dispenser installed at 3 compartment sink is lacking soap. Keep required supplies stocked in functional dispensers at all times for proper handwashing. Paper towels were provided and a new soap dispenser has been ordered for the cookline handwash station, please install ASAP.

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 blue cheese dressing 43.5F and ranch dressing 42.5F with probe thermometer in fry side prep table, bottom portion. Adjust/service/repair fry side prep table 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))”

09. Time as public health control; procedures and records.

Conditions Observed: Observed buckets of par-cooked chicken wings and French fries held out of temperature control on the cookline, lacking time labels. You may hold potentially hazardous foods out of temperature control if they are time labeled for 4 hours and discarded after the 4 hours have past. Operator time labeled foods held out of temperature control for 4 hours, this major violation was corrected.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

28. Food separated and protected.

Conditions Observed: Observed uncovered foods stored in walk-in refrigerator, True 2 door freezer and dry storage cage. Cover all stored foods to prevent contamination or potential vermin attraction. Observed raw eggs stored over soups in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods, based on final internal cooking temperatures to prevent cross-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))”

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

Conditions Observed: Observed ice scoop utensil stored on top of ice machine. Provide a sanitary container to store the ice scoop in to prevent contamination. Observed utensil handle in direct contact with bulk flour. Store utensils with handles facing up, out of contact with food to prevent cross-contamination.

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)”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed faucet at 3 compartment sink behind the bar leaks. Repair leak. Observed upstairs soda machine drains to a bucket. Equipment that discharges liquid waste shall be drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor.

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)”

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

Conditions Observed: Observed hole in ceiling adjacent to ice machine. Repair hole to provide a surface that is smooth, durable, nonabsorbent and easy to clean. Observed grease accumulation and food debris on cookline floors, under equipment. Clean floors regularly to prevent buildup and/or potential vermin attraction.

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)”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Lost Coast Brewery and Cafe! 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 celery 42.5F, chopped tomatoes 43F with probe thermometer in top portion of fry prep table; Measured raw chicken 43.5F and batter 46F with probe thermometer in bottom portion of fry prep table. Adjust/repair/replace fry prep table to hold cold potentially hazardous foods at or below 41F at all times. Measured shredded cheese 42.5F with probe thermometer in ice bath adjacent to soup hot hold. Fully submerge potentially hazardous foods in ice baths to hold at or below 41F at all times. Measured beef stew 49F, veg chili 48.5F, philly soup 50F, celery 48.5F, raw shell egg 49F with probe thermometer in walk-in refrigerator. Adjust/repair/replace walk-in refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Approximately 2 quarts of philly soup holding at 50F was discarded. A service call has been made to Mac’s Refrigeration for the walk-in refrigerator. This is a major violation that will require a reinspection on or after 8/5/19.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth. This is a major violation that will require a reinspection on or after 8/5/19.

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 food stored under dusty fan guards on rolling rack in walk-in refrigerator. Observed uncovered ice cream container stored in True 2 door freezer. Observed open bulk bag of basmati rice in dry storage cage. Cover all stored foods to prevent contamination, potential vermin attraction and/or freezer burn. Open bulk food items should be transferred to rigid containers with lids. Observed raw shrimp stored over sauces in sautee prep table bottom portion. Observed raw eggs stored over soups in walk-in refrigerator. Observed raw meat stored over smoked sausage on speed rack in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed dust accumulation on fan guards in walk-in refrigerator. Clean fan guards regularly to prevent dust accumulation that can potentially contaminate uncovered foods stored beneath. Observed standing water, food debris and mold-like substance in salad prep and fry prep tables. Clean non-food contact surfaces of equipment regularly to prevent buildup.

ROACHY SAYS:

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

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

Conditions Observed: Observed several broken lids on plastic storage containers. Replace broken lids to prevent contamination of stored foods. Observed non-commercial microwaves in use at the facility. Replace with commercial units.

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)”

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

Conditions Observed: Observed knife stored in QT sanitizer bucket on the cookline. Utensils must be air dried after being sanitized with QT sanitizer to prevent contamination of foods. Immediately discontinue storing utensils in QT sanitizer solution. Chef removed knife from QT sanitizer. Thank you. Observed utensil handle in direct contact with dry batter in bulk food container. Store utensils with handles facing up, out of contact with food to prevent cross-contamination. Observed ice scoop utensil stored on top of ice machine. Chef sent improperly stored ice scoop utensil to warewash and provided a sanitary container for utensil storage. Thank you.

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)”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed faucet at 3 compartment sink in the bar leaks. Repair leak. Observed upstairs soda machine drains to a bucket. Equipment that discharges liquid waste shall be drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor.

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)”

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

Conditions Observed: Observed hole in the ceiling adjacent to ice machine. Repair hole to provide a smooth, durable, nonabsorbent surface that is easy to clean. Observed grease accumulation and food debris on floors under cookline equipment. Observed flour on floor in dry storage cage. Clean floors regularly to prevent buildup.

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)”

Reinspection

ROACHY SAYS:

“Take a victory lap, Lost Coast Brewery and Cafe! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed cookline employee don gloves without washing hands prior. Proper glove use requires handwashing prior to donning gloves. Observed cookline employee dip hands in QT sanitizer bucket in place of handwashing. Immediately stop this practice and wash hands at the handwash sink with warm water, pump soap and single-use paper towels. Observed cookline employee use bare hands to plate ready-to-eat foods without a barrier. Food employees shall minimize bare hand contact with nonprepackaged food that is in a ready-to-eat form with use of utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements. Retrain all cookline employees on handwashing, proper glove use and minimizing bare hand contact with ready-to-eat foods. Retain employee sign-in sheet for review during the reinspection. This is a major violation that will require a reinspection on or after 2/7/19.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

28. Food separated and protected.

Conditions Observed: Observed inserts stacked on top of uncovered food in cookline prep tables. Do not stack inserts on top of each other to prevent potentially hazardous foods from holding above 41F and to prevent potential contamination of uncovered foods stored beneath.

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))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottle hanging behind the bar. Label all chemicals when removed from original manufacturer’s packaging for safety. Observed lubricating oil stored on same shelf as spices. Store toxic substances in a manner that prevents contamination of food, equipment, utensils, linens and single use articles.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed mold-like substance inside of server station microwave. Clean non-food contact surfaces of equipment regularly to prevent mold growth. The microwave was cleaned, thank you for correcting this minor violation.

ROACHY SAYS:

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

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

Conditions Observed: Observed non-commercial microwaves in use at facility. Replace with commercial microwaves when current units fail. Observed paper cups used to portion cajon seasoning on cookline. Obtain approved utensils with handles that are smooth, durable, nonabsorbent and easy to clean. Observed debris on slicer. Clean and sanitize slicer after each use to prevent cross-contamination.

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)”

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

Conditions Observed: Observed utensil handle fully submerged in bulk dry batter container. Store utensils with handles facing up out of contact with food to protect bulk foods from cross-contamination. Operator removed utensil from bulk batter container, thank you. Observed clean soup spoons stored in soiled containers adjacent to soup hot hold in server station. Clean and sanitize containers used for utensil storage regularly. Observed utensils stored in QT sanitizer solution on cookline. Immediately stop this practice to prevent contamination of foods from QT sanitizer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the following manner: a) Except as specified under subdivision (b), in the food with their handles above the top of the food and the container b) In food that is not potentially hazardous, with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Section 114117 d) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes e) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous f) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues

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)”

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Observed missing hood baffle filter in ventilation hood. Replace hood baffle filter to effectively remove cooking odors, smoke, steam, grease, heat and vapors. Observed non-functioning light in beer walk-in refrigerator. Replace light bulb to provide adequate lighting.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed upstairs soda machine is draining into a bucket. Equipment that discharges liquid waste shall be drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor.

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)”

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

Conditions Observed: Observed grease accumulation and food debris on cookline floors under equipment. Clean floors regularly to prevent grease accumulation and buildup.

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)”

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