Opera Alley Bistro

409 Opera Aly, Eureka

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Opera Alley Bistro knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
02. Food safety certification, food handler card compliance

Correction: This inspection was originially attributed to Cafe Nooner, which left the location in November 2020. The error is regretted.

Conditions Observed: Unable to verify food handler cards for employees at the facility. Obtain food handler cards for all employees within 30 days of hire and keep on file at the facility for review during routine food inspections.

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 block of cheddar cheese 46F and block of Swiss cheese 47F in top portion of prep table. Observed blocks of cheese were too large to completely fit into an insert, causing the top portion of cheese to be out of direct contact with refrigeration and preventing lid of prep table from completely closing. Maintain cold potentially hazardous foods at/below 41F at all times. Cheese was moved to bottom portion of prep table, holding at 41F. This minor violation was corrected on site. Measured French fries 71F on a baking sheet, held out of temperature control. Per employee, the French fries were prepared when the facility opened over 2 hours ago, and was planning to put them in the freezer until refried to order. Food preparation cannot exceed 2 cumulative hours without food being returned to required holding temperatures and hot potentially hazardous foods must be rapidly cooled from 135 F - 70F within 2 hours and from 70F - 41F within 4 hours. Operator discarded French fries. This major violation was corrected on site.

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 sausage gravy 110F held out of temperature control. Per employee, the gravy was held out of temperature control to cool for an unknown amount of time. Potentially hazardous foods (PHF) must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours, by using an ice bath, ice paddle, ice as an ingredient, dividing large quantities into smaller portions, spreading thick foods into thin layers, use of shallow metal pans, etc. The facility was lacking the appropriate equipment for proper cooling. Operator discarded sausage gravy and will purchase equipment necessary to facilitate rapid cooling of PHF. Use the food cooling log that was provided each time a batch of food is cooled to ensure you are rapidly cooling, as required. This major violation was corrected.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw ground meat stored in top portion of prep table adjacent to inserts containing ready-to-eat foods. Store raw potentially hazardous foods of animal origin away from ready-to-eat foods, based on final internal cooking temperatures, to prevent cross-contamination. Operator moved raw ground meat to bottom portion of prep table. This minor violation was corrected.

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))”

39. Thermometers provided and accurate.

Conditions Observed: Facility is lacking a functional probe thermometer. Obtain probe thermometers, store in a readily available location and use regularly to verify cooling temperatures, final internal cooking temperatures, reheating temperatures and holding temperatures of foods.

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)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Facility is lacking compliant floors in rear service station. Install floors that are smooth, durable, nonabsorbent and easy to clean with minimum 3/8” radius coving that extends up the wall at least 4 inches. 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)”

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 Opera Alley Bistro! Yum yum!!”

CP - Change of Ownership

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Opera Alley Bistro! I see lots of happy hungry mouths in this establishment's near future!!”

Reinspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Opera Alley Bistro!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Partially cooked fries awaiting fry were observed without temperature control on counter. This food requires temperature control or an approved time as a public health control procedure and time labeling. Place fries immediately under temperature control as a correction. Salad dressing with fresh garlic, oil and vinegar held without temperature control. Keep this item under temperature control at or below 41F. Uncooked bacon held at room temperature above 70F. Item discarded. Hold this food under 41F prior to cooking.

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 handler clean the head of the mop in the middle bin of the three compartment sink while dishes were in the wash side and sanitizer was in the sani side. The handler didn’t immediately wash/rinse/sanitize this bin and there was residual oily buildup on sides. Due to a lack of a dedicated prep sink and dedicated janitorial sink, the three compartment sink is used for food prep and mop activities. It is imperative that mopping activities not occur in this location during food prep or utensil washing and that an adequate procedure is developed to ensure that the bins are washed and sanitized after each use for mopping and before using as a food prep sink. Installation of a dedicated janitorial sink should be a priority for this facility to minimize risk of cross contamination with mop activities. Facility fry cutter had heavy food buidup on both the cutter and press sections as well as what appeared to be old lubricant on the moving section of the base. Take unit apart before next use and wash/rinse/sanitize/remove buildup of food and lubricant on base. If lubricant is applied be sure it is food grade as it may contact potatoes. Wash/rinse/sanitize cutter and presser after each use. Repeat violation.

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)”

Routine Inspection
12. Proper reheating procedures for hot holding.

Conditions Observed: Facility has policy for reheating of previously cooked and cooled foods prior to hot holding. Today, a soup was reheated but the final temperature did not reach the required temperature of 165 F. Soup measured at 158.5F. Verify final reheating temperatures on these reheated foods to ensure correct temperatures. Food was placed back on stove for continued reheat. Corrected.

ROACHY SAYS:

“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Ice scoop tray had visible residue on surface. Cutting board and knife for lemons was not washed, rinsed, sanitized after use. Fry cutting tool was in place on wall with potato residue. Please remove this equipment to be sanitized after each use to ensure it is not inadvertently used unsanitized during later uses throughout the day.

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)”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed clean single use hand towels stored in toilet room. Please move to alternate location to protect from potential 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)”

39. Thermometers provided and accurate.

Conditions Observed: Thermometer in beer cooler had inaccurate thermometer. Replace all improperly functioning thermometers. Be sure to calibrate probe type thermometers in ice bath frequently to ensure accuracy.

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)”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Facility permit is in hall adjacent to bathrooms. Please move to visible location in front of facility so that customers may see it upon entry. Cookline handwash lacks handwashing signage. Sign provided-please add to this location.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured rice 104F with probe thermometer in hot hold unit. Observed hot hold unit requires water, and was empty during the inspection. Employee stated that she was heating the rice, to order, in a pan on the stove and the rice in the hot hold unit was not being used. Employee discarded approximately 2 cups of rice from hot hold unit and portioned rice from the refrigerator and reheated it on the stove when an order came in. Ensure if you are reheating for hot holding that you reheat on the stove or in the microwave to 165F prior to being put in the hot hold unit. This major violation was corrected on site, thank you.

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: Measured chlorine sanitizer 0ppm in sanitizer bucket on 3 compartment sink. Measured various chlorine sanitizer solutions throughout the facility >100ppm. Use chlorine test strips each time sanitizer solution is made to ensure it is at the required concentration of 100ppm. Too little concentration will not sanitize properly, and too high of a concentration may be toxic. Employee changed chlorine sanitizer solution 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)”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed clean towels stored in employee restroom. Find a sanitary location for storage of clean towels, away from the following locations: locker rooms, toilet rooms, refuse rooms, mechanical rooms, under sewer lines or leaking water lines, under open stairwells, under other sources of contamination. Employee moved towels to another location. This minor violation was corrected on site, thank you.

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 2 non-functioning lights under ventilation hood. Replace light bulbs 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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