Old Town Coffee & Chocolates

211 F St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured yogurt parfait cup 54F stored in counter top refrigerator. Person in charge removed 5 yogurt cups from sales floor to correct this major violation. Adjust/service/repair counter top refrigerator to hold cold potentially hazardous foods at/below 41F at all times; this unit may be used to store commercially bottled beverages that do not require refrigeration.

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))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Old Town Coffee & Chocolates knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sliced turkey breast 42.5F, hummus 42.5F and pre-cooked chicken 43.5F with probe thermometer in bottom portion of BevAir prep table. Adjust/repair/replace this unit 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))”

Routine Inspection
05. Proper eating, tasting, drinking, tobacco use.

Conditions Observed: Observed employee drink from an uncovered glass stored adjacent to espresso machine. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, nonprepackaged food, and food-contact surfaces. Ensure employee beverages are in closed containers and stored away from utensil and food handling or storage areas. Operator removed non-compliant employee beverages. This minor violation was corrected on site, thank you.

ROACHY SAYS:

“Employees shall not eat, drink, or use tobacco in areas where contamination of food, clean equipment and utensils, linens, and single use articles may occur. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, nonprepackaged food, food-contact surfaces, or other items needing protection. (113977)”

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

Conditions Observed: Observed employee touch hair then proceed to make espresso drink without washing their hands. Observed employee enter food prep area and quickly rinse hands without soap or drying with paper towels at 3 compartment sink. Handwashing shall occur after touching hair, when entering the food prep area, or anytime hands may become contaminated at the designated handwash sink. Instructed employees on handwashing requirements and all employees demonstrated active handwashing at the dedicated handwash sink. This major violation was corrected on site, thank you.

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)”

14. Food in good condition; safe and unadulterated.

Conditions Observed: Observed 2 Amy’s burritos stored in refrigerator holding at 41F. Manufacturer’s specifications on original product packaging states to keep the product frozen. Operator discarded 2 defrosted Amy’s burritos and will now store them in the freezer at all times. This minor violation was corrected on site, thank you.

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)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured chlorine sanitizer 0PPM in all sanitizer buckets. The chlorine sanitizer concentration shall remain at 100PPM to effectively sanitize food contact and non-food contact surfaces. Change the chlorine sanitizer solution when it becomes visibly soiled or when it drops below the required concentration and use chlorine test strips to verify it is at the correct concentration. Operator made fresh chlorine sanitizer for all sanitizer buckets that measured 100PPM. This major violation was corrected on site, thank you.

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 sprinkles in chocolate room. Cover all stored foods to prevent contamination or 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))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed container of wet wiping cloths lacking approved sanitizer solution. You may use a wet wiping cloth once and launder it, or use multiple times if held in an approved sanitizer solution. Operator put all wiping cloths into the sanitizer bucket with chlorine sanitizer solution measuring 100PPM. This minor violation was corrected on site, thank you.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed sliced avocado and butter held out of temperature control, lacking time labels. Only whole, un-cut produce may be left out of temperature control. Sliced avocado and butter are both potentially hazardous foods that shall be kept at or below 41F or at or above 135F at all times. Manager moved sliced avocado to the refrigerator. Time as a public health control will now be used for the butter. Manager discarded butter that was out of temperature and brought another butter out of the refrigerator, time labeled it for 4 hours and will discard it after the 4 hours has past. Thank you for correcting this major violation! Measured pre-cooked chicken breast 45.5F and sliced turkey breast lunch meat 45.5F in BevAir prep table (bottom portion) with probe thermometer. Adjust/repair/replace BevAir 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))”

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