Murrish & Reese Slightly Twisted
2953 Redwood DR, Redway
Tuesday, Nov. 13, 2018 (6 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed tray of baked foods obstructing/obscuring handwash sink; observed pencil in handwash sink. Keep handwashing sink free and obstructed at all times. Height of handwash sink is lower than typical install. The design/location of the sink does not appear to facilitate compliance with CalCode requirements. Additional handwash/handwashing violations may require the installation of a more accessible handwashing sink. Observed paper towels at bathroom sink were not in a dispenser. Keep paper towel in a dispenser.
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))”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed 3 to 4 flies in facility. Observed 4 to 5 ants around syrups. Increase pest control to remove flies from the facility. Wash, rinse, and sanitize counter on which syrups are located.
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)”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed excessive build-up of food debris in cabinet below drips coffees. Showed observations to employee. Observed excessive build-up in front of shed fridge and in floor sink. Remove food debris and build-up; clean and sanitize impacted surfaces. Clean routinely to prevent build-up.
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: No test strips available for QT sanitizer today. Obtain QT test strips. Use each time you make a sanitizing solution to confirm the QT is 200 PPM.
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))”
39. Thermometers provided and accurate.
Conditions Observed: Unable to locate a thermometer in the fridge in the storage shed. Provide a thermometer for this unit.
ROACHY SAYS:
“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed both the facility door and the storage shed door to be open. Keep door closed at all time to prevent vermin ingress.
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)”
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