Mad River Brewery
101 Taylor Way, Blue Lake
Thursday, July 16, 2020 (1 violation)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured foods in the deli prep (adjacent to the Alto Sham) to be above 50 F. See measured observations. Thermometer reads 60 F. Remove unit from service and adjust/service/repair to cold-hold food at 41 F or below. As instructed during the inspection, recently prepped whole produce can be held in an ice bath at 41 F or below. All other PHF that has been out of temperature for more than 2 hours shall be discarded. Please provide proof of correction by 4 PM on 7/22/2020.
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))”
Tuesday, Feb. 19, 2019 (7 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employees fail to wash hands prior to donning gloves. Proper glove use requires handwashing prior to donning gloves. Observed ready-to-eat foods lacking utensils in prep table inserts to minimize bare hand contact with ready-to-eat foods. CalCode requires using a barrier to handle ready-to-eat foods such as sandwich and salad garnishes, etc. with use of gloves, tongs, tissue paper, etc. Provide utensils in prep table inserts to minimize bare hand contact with ready-to-eat foods. Retrain all food handler’s on handwashing, glove use, and minimizing bare hand contact with ready-to-eat foods. Keep employee sign-in sheet for this training on file for verification during next routine inspection. Thank you for correcting this major violation.
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)”
10. Proper cooling methods.
Conditions Observed: Observed partially cooked chicken wings cooling in covered bus tub in Victory 2 door refrigerator. Measured chicken wings 57F with probe thermometer, per operator, wings had been in refrigerator for less than 2 hours. Discussed rapidly cooling of potentially hazardous foods with food handlers. Operator put ice cubes on top of chicken in bus tub to facilitate cooling process. Use the cooling log that was provided to ensure you are rapidly cooling potentially hazardous foods correctly. Thank you for correcting this major violation.
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)”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed unlabeled chemical spray bottle hanging on splash guard of food prep sink. Label all chemicals when taken out of original manufacturer’s packaging for safety and store in a location not likely to cause contamination or adulteration of food, food-contact surfaces, utensils, or packaging materials.
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 grease accumulation dripping from oven under charbroiler on cookline. Clean non-food contact surfaces of equipment regularly to prevent grease accumulation.
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 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 ice scoop stored in visibly soiled (dusty) container. Recommend obtaining a sanitary container with a rigid lid to store ice scoop in to prevent contact with dust, or move ice machine to another location that does not accumulate dust.
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 non-functioning light under ventilation hood. 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)”
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