Paul's Live From New York Pizza - Eureka

604 F St, Eureka

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
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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