Ramada Arcata

3535 Janes Rd, Arcata

Routine Inspection


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

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

Conditions Observed: Facility continues to lack a Food Safety Manager. Please enroll in the next available Food Safety Manager training. Provide DEH with a copy your Food Safety Manager certificate by 4/28/2020.


“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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed paper towels on overhead shelf at 3-part sink. Keep paper towels in dispenser.


“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: No sanitizer/bleach at 3-part sink at the beginning of the inspection. Operator obtained bleach - COS. Keep sanitizer and test strips at 3-part sink. Dishes observed on drainboard today shall be washed again via the 3-compartment method and allowed to rest in a sanitizing solution of 100 PPM for 30 seconds. See regulation description above. Observed build-up on tongs and container by toaster. Inspector brought to 3-part sink. Observed minor debris on a few bowls, lid. Maintain all utensils to be clean to the sight and clean to the touch.


“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

28. Food separated and protected.

Conditions Observed: Observed open bag of waffle batter in cabinet. Once open, keep bulk foods in a tightly lidded food grade container.


“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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive food debris in cabinet with extra waffle maker. Remove debris; maintain all tidy surfaces.


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

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