North Coast Arcata Co-op
Food Est - Bakery - MU
811 I St, Arcata
Wednesday, Oct. 20, 2021 (2 violations)
Routine Inspection
14. Food in good condition; safe and unadulterated.
Conditions Observed: Observed minor debris on interior of lid and blender at thr juice bar today. Per employee, blender is washed using a cleanser intended for the juicer. Wash blender, lid, and similar utensils using hot soapy water and remove debris, build-up prior to sanitizing (i.e., follow the 3-compartment method).
ROACHY SAYS:
“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed knife resting in the sani-bucket today. Use knife once and then send to the warewash or rest knife on clean and sanitized surface.
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)”
Thursday, June 10, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, North Coast Arcata Co-op!!”
Wednesday, Jan. 27, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, North Coast Arcata Co-op!!”
Friday, Aug. 7, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, North Coast Arcata Co-op!!”
Wednesday, Feb. 19, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, North Coast Arcata Co-op!!”
Monday, Aug. 5, 2019 (1 violation)
Routine Inspection
39. Thermometers provided and accurate.
Conditions Observed: Observed grey mild-like build-up on front of water tray in ice machine. Remove build-up; clean and sanitize.
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)”
Monday, March 11, 2019 (4 violations)
Routine Inspection
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed ice scoop to be stained and discolored. Obtain a new, NSF approved scoop. All utensils shall be clean to the sight and clean to the touch.
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)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed crate of milk stored directly on the floor in the walkin. Store all foods at least 6 inches off the ground.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed debris on lower shelves and at the floor/wall junctions throughout the facility. Remove debris; clean and sanitize impacted surfaces.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
39. Thermometers provided and accurate.
Conditions Observed: Unable to locate thermometers in the Trauslen and milk fridges. Provide a thermometer for these units.
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)”
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