Paul's Live From New York Pizza - Eureka

604 F St, Eureka

Reinspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Paul's Live From New York Pizza - Eureka!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed restroom #2 lacking soap. Keep required supplies stocked in dispensers at all times for handwashing. Employee restocked soap in the 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))”

09. Time as public health control; procedures and records.

Conditions Observed: Observed time as a public health control (TPHC) improperly used. 2 out of 9 pizzas held out of temperature control on the counter were time labeled for disposal today, all others were not and were discarded. Continued failure to adhere to TPHC procedure will result in revocation of permission to use this process; pizzas will then be required to be kept under temperature control. Always mark all pizzas utilizing TPHC for 4 hours and then discarded after 4 hours has past. This is a repeat major violation that requires a reinspection on or after 12/3/21. You must have written standard operating procedures for using TPHC available for the reinspection.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed employee use a damp wiping cloth without sanitizer solution, to wipe off utensils that come into direct contact with foods (pizza cutters). Food contact surfaces must be washed, rinsed, and sanitized, or swapped out, at least every 4 hours. Instructed employee to replace pizza cutters with clean and sanitized utensils. Observed buildup on sharp point of table mounted can opener. Maintain food contact surfaces of can opener clean and free of buildup to prevent contamination to canned foods. Inspector sent can opener to warewash. Measured chlorine sanitizer 0PPM at mechanical dishwasher. Observed empty container of sanitizer hooked up to the machine and no backup supply available. Manager came onsite and provided a new container of sanitizer; chlorine sanitizer measured 50PPM. Use chlorine test strips to verify the dishwasher is providing chlorine sanitizer prior to use each day; keep backup supplies onsite so you never run out.

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)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed 1 unlabeled spray bottle, with unknown contents, and other spray bottles, containing sanitizer solution hanging on a wire rack stored with condiments and utensils. Label all chemicals when taken out of original packaging for safety and store away from food, equipment, and utensil storage and handling areas.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed food debris on non-food contact surfaces, including but not limited to, floor sink under front counter, stainless steel portion of stove, grease interceptor plumbing and surrounding areas, under the ventilation hood, and on the wall adjacent to the pizza prep table. Maintain non-food contact surfaces clean to prevent buildup 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))”

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

Conditions Observed: Observed soda nozzles and draft beer covers stored under handwash supplies at front counter. Store these items in another location where they are protected from 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)”

Reinspection

ROACHY SAYS:

“Take a victory lap, Paul's Live From New York Pizza - Eureka! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Reinspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Onsite for reinspection of handwash sink in pizza prep area. Sink has been replaced but instead of the hot water valve being nonfunctional, the cold water valve was turned off. This condition caused the water to be too hot for adequate handwashing. The valve was turned back on and the actuator leaked. Repair this unit, keep both valves open at all times and functional.

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: Foods in the top of the salad prep unit measured at 43F today. Repair or adjust this unit to hold foods at or below 41F. This is a repeat 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))”

09. Time as public health control; procedures and records.

Conditions Observed: Observed time as a public heatlh control(TPHC) improperly used. No pizzas out on the counter utilizing TPHC were time labeled for disposal today. The food handler who made the pizzas was onsite and indicated that the pizzas were made 2 hours prior. These pizzas will be discarded within two hours from this point today. Continued failure to adhere to TPHC procedure will result in revocation of permission to use this process; pizzas will then be required to be kept under temperature control. Always mark all pizzas utilizing this process for 4 hour or less discard. Train all employees in this process to ensure consistent and proper use.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Pizza prepline handwash sink hot water was not functional due to a leak. A new hands free sink has been purchased and will be installed- no ETA given for the install. Rear warewash area handwash sink was blocked by a large delivery of drygoods. Use alternate front handsink until other handsink is replaced. Be sure that food deliveries do not block use of handsink. Either immediately put items away or have alternate delivery location.

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: Rear salad prep cooler unit holding foods between 43F and 49F. Repair/adjust/replace unit to hold at or below 41F. Move foods stored here to an alternate cooler until unit is holding proper temperature.

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: Mechanical warewash unit was out of sanitizer and delivering 0 ppm Cl- today. Manager contacted supplier who arrived during inspection and replenished the sanitizer and demonstrated 100 ppm solution.

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)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Bag of cooked chicken was observed thawing on counter; food placed into walking cooler today. Cool frozen foods in walk in or other approved method- discontinue room temp tabletop thawing.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Non food contact surfaces throughout facility had heavy buildup of food debris and soiling. These surfaces included but were not limited to sinks, fryer bodies, refrigerator door handles, prep cooler lids, wire racks, and grease interceptor. These surfaces are commonly handled by employees during food prep and can contaminate hands if not kept adequately clean and sanitary. Floor sink behind grease separator is heavily soiled and has developed an unpleasant odor. Wash and sanitize this area and keep clean in future.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Pizza sauce was mixed in large rubber bucket that had heavy staining and was coming apart. Remove this bucket from use and discard.

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: Knife stored in between salad prep unit and cutting board. This is not a sanitary place to store food contact utensils. Store utensils so as to limit exposure to dust or debris.

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: Floors and walls in numerous areas of the facility are soiled with food and dust buildup. Clean these areas and schedule more routine cleaning to minimize buildup. Painted wood surface below warewash dish rack is in poor condition. Repaint this surface so it is smooth, non absorbent and easily cleanable.

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:

“Ooo! Welcome to Sanitarytown! Population: Paul's Live From New York Pizza - Eureka! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed one restroom lacking soap and paper towels. Keep required supplies stocked in dispensers at all times for proper handwashing.

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))”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Paul's Live From New York Pizza - Eureka! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Glass front cooler containing ranch sides was measured at ambient temperature of 43F today. Thermometer in unit showed 32F- not functioning properly. Facility is monitoring temperatures of all coolers and logging- replace nonfunctional thermometer and adjust unit down to 41F or below. Marinara was observed at 42F on prep counter. Facility was logging pH and using acidity as a control. This special process would require a HACCP. Keep marinara at or below 41F or add to TPHC and discard at 4 hours.

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: Facility was cooling cooked spinach, roasted garlic and fried chicken during inspection. Observed chicken on cooling racks out of cooler piled rather than spread out. Observed cooked spinach in shallow pan cooling at appropriate rate but then was to be placed into deep plastic tubs while still above 100F. Spread out chicken on cooling racks and get into cooler to achieve required rapid cooling. Discontinue putting warm spinach dish into deep plastic tubs prior to complete cooling. Cooling must be accomplished using approved methods such as in shallow pans in cooler, in ice bath, using ice paddles or adding ice to dish. Cooling rapidly between 135 and 70 within 2 hours is critical. After this point, foods must cool to at or below 41 within 4 hours. Cooling logs were left on site for facility use. Please develop a cooling procedure specific to each food cooled from hot.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Mixer that is used for both pizza dough and raw meat ball prep had visible food debris around guards and above mix bowl. Wash rinse and sanitize to keep food residue from falling in and contaminating mixes.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Pizza sauce was observed in an icebath today. The temperature at the center of the sauce was measured at 48.5F today. The icebath method does not appear to be adequate for this size container of sauce. This sauce must be stored at or below 41F at all times or added to the time as a public health control procedure, time labeled, and disposed within 4 hours. Billable reinspection to occur on or after 6-26-19.

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: Sanitizing dish machine delivering between 50 and 100 ppm chlorine sanitizer today. Level is measured daily and logged on data sheet now. Quats in 2/3 sanitizing buckets measured at less than 200 ppm. Quats must be maintained at or above 200 ppm while in use. No test strips for quats was on site. Obtain test strips to verify concentrations and maintain 200 ppm. Billable reinspection to occur on or after 6/26.

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)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Flies still observed in facility in fairly large numbers but much lessened from previous inspection. Air curtain parts obtained and to be installed for repair. Rear door fly net installed. Pest service to identify and install other fly control methods. Billable reinspection to occur on or after 6-26.

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)”

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

Conditions Observed: Several employees lacked food handler cards. Verify all employees have current food handler cards and keep current on site.

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: Employees at front of kitchen, ie pizza and service area, demonstrated multiple instances of improper glove use. Employees were observed cleaning, handling used utensils, changing tasks without proper glove change and handwash. Gloves must be changed and hands washed when changing tasks from cleaning or handling soiled utensils, handling money or phones. Person in charge or food safety manager or designated employee must retrain all food handlers in proper glove use. Reinspection to verify demonstration of proper glove use to occur on or after 6-11-19.

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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Mens restroom paper towel dispenser was empty. Repeat violation. Ensure that all handwash stations are always fully stocked.

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: Marinara sauce for pizza from room temperature ingredients not under temperature control. Keep sauce under temperature control or modify current TPHC procedure to include this item. Marinara was out for 30 minutes and placed under temperature control.

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: Sanitizing dishmachine was not dispensing sanitizer today. This is a repeat violation from last inspection. The line was not primed and this was corrected on site- retested at 50 ppm. This type of mistake is easily caught with minimum daily check and logging. Begin testing and logging the dish machine sanitizer level a minimum of daily. This is a requirement by this office to correct this major deficiency. Please have logs on site for inspector to review. Chorine test strips are required to test the sanitizer level of the dishmachine. A knife in the back area was on the magnetic rack with food debris on it. Several visibly unsoiled knives were on the magnetic rack that was visibly soiled. Wash rinse sanitizer all these knives and the mag rack. Keep this rack sanitized and do not place unclean utensil upon it. Reinspection on or after 6-11-19.

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)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Heavy housefly burden within all areas of facility. Flies observed landing on utensils, food contact surfaces, soda nozzles, etc. Flies can contaminate foods and utensils and must be controlled from entry and within facility. Observed air curtain was non functional and no fly control devices were in use. This is a repeat violation and must be controlled. Reinspection on or after 6-11-19 to verify control methods in place, including but not limited to restoration of door air current functionality.

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)”

25. Person in charge present and performs duties.

Conditions Observed: No person in charge was present today. Designate and train a person in charge to cover all shifts. Please contact this office if you need information on the duties of a person in charge.

ROACHY SAYS:

“A Person in Charge (PIC) shall be present at the food facility during all hours of operation. The PIC shall ensure that persons unecessary to the food facility operation shall not be allowed in food preparation, food storage, or warewashing areas. The PIC shall ensure that consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (113945, 113945.1, 113984.1, 114075(c))”

34. Non-food-contact surfaces clean.

Conditions Observed: Floor sink serving soda machine liquid waste was heavily soiled. This is a repeat violation and must be corrected. Add to cleaning schedule.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: bread stored in what appears to be a black trash bag. This is not sanitary or food grade storage. Store in food grade bag if that type of storage is necessary for this food.

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)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Handwash station in women’s restroom and handwash station at cash register were not stocked with paper towels. Keep handwash stations fully stocked with required supplies, in dispensers at all times for proper handwashing. Paper towels were provided at both handwash stations. This repeat 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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured chlorine sanitizer 0ppm at dishwasher. After priming sanitizer pump, chlorine sanitizer was delivered and measured 50ppm. Use chlorine test strips daily to verify dishwasher is sanitizing properly prior to warewashing. 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)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Observed several flies in seating area of the facility. Increase pest control efforts to remove flies from the facility and/or vermin proof front entrance.

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)”

28. Food separated and protected.

Conditions Observed: Observed open bulk bags of flour, salt and sugar on storage shelves. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to protect from 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 bottle (containing chlorine sanitizer) in chemical storage area. Label all chemicals when taken out of original manufacturer’s packaging for safety. Employee labeled spray bottle. This minor violation was corrected on site, thank you.

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)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed unapproved utensil (plastic cup) being used as a scoop in bulk flour bin. Obtain a utensil, with a handle, that is smooth, durable, nonabsorbent and easy to clean. Store with handle facing up out of contact with the food to protect bulk foods from cross contamination. Observed mold-like substance in ice dispenser on soda machine. Clean and sanitize ice dispenser on soda machine regularly to prevent mold growth. Observed mold-like substance in floor sink under cabinet adjacent to cash register and in floor sink under grease trap in warewash area. Clean and sanitize floor sinks regularly to prevent mold growth.

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)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed bag of first aid supplies stored on same shelf as food products. First aid supplies shall be stored in a kit or container that is located to prevent contamination. Find another location for first aid supplies away from food and utensils. Observed facility is not maintaining vermin proofing of flies. Observed insect air curtain is off. Observed 1” gap under front door when closed. Recommend keeping insect air curtain on during business hours Recommend installing a door sweep on bottom of front door. Recommend installing insect electrocution devices that retain the insect within the device; install away from food and utensil handling and storage areas.

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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