Chuchi's Old Town Eats
320 F St, Eureka
Tuesday, Nov. 23, 2021 (5 violations)
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 provide a copy to this office for verification by 1/22/22 to avoid a billable reinspection.
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)”
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee answer the phone then continue to handle utensils and prepare food on the flat grill. Instructed employee to handwash after answering the phone and prior to handling utensils and conducting food preparation. Employee demonstrated active handwashing over the remainder of the inspection.
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)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured au jus 119F hot holding on the stove. Per employee, the burner went out, unknowingly. Instructed employee to reheat au jus to at least 165F; au jus measured 174F. Maintain hot holding temperatures at/above 135F 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))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed food debris in funnel drain under 3 compartment sink and in floor sink under front handwash sink. Observed grease accumulation on shelf under ticket/order counter. Maintain non-food contact surfaces of equipment clean to prevent buildup and/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))”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed dead mouse in rodent snap trap on the floor in the utility closet. Increase pest control, vermin proofing and cleaning efforts; remove dead rodent and maintain a rodent free facility.
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)”
Thursday, July 1, 2021 (0 violations)
Reinspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Chuchi's Old Town Eats! Yum yum!!”
Friday, June 25, 2021 (4 violations)
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 provide a copy for review during your 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: Measured coleslaw 44F and sliced turkey 47F in bottom portion of 3 door sandwich prep table. Observed damaged rubber gasket on unit door. Repair rubber gasket to ensure unit is holding cold temperatures 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))”
10. Proper cooling methods.
Conditions Observed: Measured pork 71F edge and 81F core temperature, stored in 6 quart plastic container with a lid, in bottom portion of Turbo Air prep table. Per employee, pork was cooked at approximately 11am and was put in the refrigerator to cool. Potentially hazardous foods (PHF) must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Pork was cooked more than 2 hours prior to the inspection and did not meet the 70F within 2 hour requirement. Operator discarded all improperly cooled pork and will use the food cooling log to verify that cooling requirements are met. This is a major violation that will require a reinspection on or after 6/28/21.
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)”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Measured chlorine sanitizer <50PPM in 3 compartment sink. Instructed employee to add more chlorine and use test strip to verify it is at the correct concentration of 100PPM. Improperly sanitized utensils were manually washed, rinsed and sanitized in the correct concentration of sanitizer solution. 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)”
Tuesday, Feb. 9, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Chuchi's Old Town Eats!!”
Friday, Aug. 7, 2020 (0 violations)
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 Chuchi's Old Town Eats! Yum yum!!”
Tuesday, Dec. 3, 2019 (7 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured sliced green onions 60F and spring mix 54.5F with probe thermometer held out of temperature control. Sliced produce and salad greens are potentially hazardous foods that must be held under temperature control at all times. Employee provided ice for green onions and spring mix, thank you for correcting this major violation.
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))”
22. Hot and Cold Water Available
Conditions Observed: Measured hot water 116F with probe thermometer at 3 compartment sink. Adjust/repair/replace water heater to provide hot water at or above 120F at all mixing faucets at all times.
ROACHY SAYS:
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed ika salad (pickled cuttlefish & seaweed) thawing at room temperature. Use an approved method for thawing foods. Employee moved ika salad to the prep sink and thawed under cool running water, thank you for correcting this minor violation.
ROACHY SAYS:
“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”
28. Food separated and protected.
Conditions Observed: Observed raw chicken stored above raw beef in Arctic Air 2 door refrigerator. Store raw potentially hazardous foods based on final internal cooking temperatures to prevent cross-contamination. Employee moved raw chicken under raw beef, thank you for correcting this minor violation.
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))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed 2 nonfunctional under counter refrigerators on site at facility. Repair, replace or remove nonfunctional equipment from premises. Submit spec sheets for replacement units to this office for approval, when applicable.
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 handles in direct contact with bulk foods (panko, sugar, etc.). 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)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed grease and food debris on floors under cookline equipment. Clean floors regularly to prevent buildup and potential vermin attraction. Observed cracked or missing floor tiles throughout the facility. Repair/replace cracked floor tiles to provide a surface that is smooth, durable, nonabsorbent and easy to clean.
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)”
Tuesday, June 18, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, Chuchi's Old Town Eats!!”
Wednesday, June 12, 2019 (9 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed food debris in handwash sink basin. Observed cleanser and sponge stored at this handwash station. Observed employee rinse utensils at handwash sink. The handwash station shall be dedicated for handwashing only. Observed soap and paper towel dispensers stocked at prep sink and 3 compartment sink. Dedicate each sink for its intended use. Remove soap and paper towel dispensers and handwash signs at food prep sink and 3 compartment sink. Train all staff on dedicated use of sinks to prevent cross-contamination.
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))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Measured chlorine sanitizer 0PPM in cookline sanitizer bucket. Use chlorine test strips each time chlorine sanitizer is made to verify it is at the correct concentration of 100PPM. Employee made a fresh batch of chlorine sanitizer that measured 100PPM, thank you for correcting this major violation. 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 6/17/19.
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)”
19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.
Conditions Observed: Observed sushi rice pH log has not been filled out since 6/7/19. You are required to measure the pH of the sushi rice and log it after every batch is made to ensure it is at or below the required 4.6 pH. Employee tested and logged sushi rice that was made today (4 pH). Thank you for correcting this major violation.
ROACHY SAYS:
“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”
28. Food separated and protected.
Conditions Observed: Observed raw shell eggs stored over mushrooms in Turbo Air prep table, bottom portion. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Observed fish stored in direct contact with black trash bag in Supera freezer. Store food in food-grade containers only to prevent contamination/adulteration of foods. Observed open bulk bags on storage shelf. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to prevent contamination and potential vermin attraction.
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 grease and/or food debris on non-food contact surfaces of equipment, including but not limited to stove top, exterior of soup warmer, deep fryer, oven doors and storage shelves. Clean non-food contact surfaces regularly to prevent buildup. Observed debris in floor sink under handwash sink. Clean floor sink regularly.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Facility is lacking chlorine test strips to measure chlorine sanitizer concentration. Obtain chlorine test strips and use each time chlorine sanitizer is made to verify it is at the correct concentration of 100PPM.
ROACHY SAYS:
“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed nonfunctional dishwasher in facility. Repair/replace/remove dishwasher from facility.
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)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed leak under 3 compartment sink. Repair leak.
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 and food debris on floors under cookline equipment. Clean floors regularly. Observed cracked or missing floor tiles throughout the facility. Repair/replace cracked floor tiles to provide a surface that is smooth, durable, nonabsorbent and easy to clean.
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)”
Tuesday, Dec. 11, 2018 (0 violations)
Reinspection
ROACHY SAYS:
“Ooo! Welcome to Sanitarytown! Population: Chuchi's Old Town Eats! I see lots of happy hungry mouths in this establishment's near future!!”
Thursday, Dec. 6, 2018 (10 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed front handwash station lacking paper towels in the dispenser. Keep handwash stations fully stocked with required supplies in dispensers at all times to properly wash hands. Employee stocked paper towels, this minor violation was corrected on site, thank you.
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: Observed karoke (potato & vegetables) held out of temperature control, lacking time labels. Observed various sliced vegetables held out of temperature control, lacking time labels. All cold potentially hazardous foods shall be held at or below 41F at all times, or you may use time as a public health control (TPHC) and hold foods out of temperature control if they are time labeled for 4 hours and discarded after the 4 hours has past. Employee moved all foods to refrigerator. This is a major violation that will require a reinspection on or after 12/11/18.
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 food debris/buildup on knives stored on knife magnet. Food contact surfaces shall be cleaned and sanitized between each use to decrease chances of cross-contamination.
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)”
19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.
Conditions Observed: Observed sushi rice log book is not current or complete. Using food additives as a method of preservation or as a means to change the food to non-potentially hazardous (adding vinegar to rice) requires use of a HACCP plan and pH log. The log must be filled out every time you make sushi rice and available for review during routine inspections. This is a major violation that will require a reinspection on or after 12/11/18.
ROACHY SAYS:
“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed dried rodent feces around grease interceptor, in and around dishwasher and under adjacent prep table. Clean and sanitize impacted areas and monitor for fresh droppings. Increase pest control methods, if applicable, to identify and remove rodents from facility. This is a major violation that will require a reinspection on or after 12/11/18.
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)”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed scallops thawing in standing water in third compartment of 3 compartment sink. The 3 compartment sink shall only be used for warewashing. Use the dedicated food prep sink to thaw foods by an approved method listed above.
ROACHY SAYS:
“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”
28. Food separated and protected.
Conditions Observed: Observed raw shell eggs stored over avocados in bottom portion of Turbo Air prep table. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to protect ready-to-eat foods from 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))”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed unlabeled chemical spray bottles stored under 3 compartment sink. Label all chemicals when taken out of original manufacturer’s packaging 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)”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed non-functional dishwasher in facility used as potential harborage space for vermin. Repair/replace/remove dishwasher from facility.
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)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed cracked floor tiles throughout facility. Repair/replace cracked floor tiles to provide a smooth, durable, nonabsorbent surface that is easy to clean. Submit spec sheets or floor samples to this office for approval prior to purchase and installation.
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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