Ramone's Bakery & Café - 2223 Harrison

2223 Harrison Ave, Eureka

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Ramone's Bakery & Café - 2223 Harrison! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured several potentially hazardous food items holding above 50F & 60F (see measured observations) in Traulsen 2 door refrigerator. All potentially hazardous food items measuring at/above 50F were discarded and the refrigerator taken out of service until further notice. This refrigerator appears to be past its service life and must be replaced with a commercial unit capable of holding at/below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

10. Proper cooling methods.

Conditions Observed: Measured potatoes 79F in plastic covered container, stored in Traulsen 2 door refrigerator. Per manager, the potatoes were taken out of the oven approximately 1.5 hours ago and the cooling process was interrupted when an employee went home. Potentially hazardous foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Employees must communicate to management when foods are left in the middle of a process to prevent temperature abuse. Instructed manager to set up an ice bath to cool the potatoes to at least 70F within a 1/2 hour, then from 70F - 41F within 4 hours. Manager opted to discard potatoes to correct the violation. This is a repeat major violation. The facility is required to use the food cooling log to verify rapid cooling of potentially hazardous foods. Please keep logs on file at the facility for review during routine food inspections.

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)”

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

Conditions Observed: Flies were observed in the facility during the beginning of the inspection. Flies are a vermin that must be excluded and prevented from entering the facility as they are capable of cross-contaminating food and food-contact surfaces. The number of flies appeared to decrease by the end of the inspection when less employees were entering and exiting the building. Increase vermin proofing and cleaning efforts to remove flies from the facility, see notes in overall inspection comments section of this report.

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)”

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

Conditions Observed: Observed fly strip hanging over bulk flour bag storage area. Remove fly strip from the facility. You may use insect electrocution devices that retain the insects within the device and install away from food and utensil handling areas to prevent contamination.

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)”

Routine Inspection
01. Demonstration of knowledge.

Conditions Observed: Asked line cook what reheating temperature for hot holding is and the response was incorrect. Potentially hazardous foods must be reheated to at least 165F prior to hot holding. Asked line cook what final internal cooking temperature is for ground beef and the response was incorrect. Final internal cooking temperature for ground beef is 155F. Food Safety Manager or Person in Charge should provide job aids such as posters, cue cards, etc. to demonstrate compliance to employees.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured fruit & custard tart 47.5F and mousse 48F with probe thermometer in dessert case. Measured chopped vegetables 43F and potatoes 42.5F with probe thermometer in walk-in refrigerator. Adjust/service/repair these units to hold cold potentially hazardous foods at or below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed mold-like substance on exterior of True 3 door prep table. Clean non-food contact surfaces of equipment regularly to prevent mold growth.

ROACHY SAYS:

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

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

Conditions Observed: Observed fly strip hanging in corner of kitchen over uncovered salt and pepper containers. Fly strips are not permitted in a food facility, please remove. Employee removed fly strip, thank you for correcting this minor violation. Observed back door propped open over the duration of the inspection and the screen door is torn. Repair/replace screen to prevent entrance or harborage of birds, animals and vermin, including but not limited to, insects and vermin.

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)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed paper towels not stocked in dispenser, as required, in women’s restroom. Keep required supplies stocked in dispensers at all time 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))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured hummus 43.5F with probe thermometer in True 2 door under counter refrigerator. Adjust/repair/replace True 2 door under counter refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Measured milk 45F and 1/2 & 1/2 47F with probe thermometer in carafes held out of temperature control. You may use time as a public health control and time label the carafes for 4 hours and then discard the remaining milk/creamer after the 4 hours has past, or you must keep carafes in an ice bath or refrigerator at or below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured QT sanitizer 0PPM in sanitizer container at espresso bar. Use QT test strips to verify the QT sanitizer solution is at the required 200PPM. Refresh QT sanitizer when it becomes visibly soiled, or falls below 200PPM for sanitizing steam wands, which are a food contact surface. Barista provided fresh QT sanitizer that measured 200PPM for sanitizer container. This major violation was corrected on site. Measured chlorine sanitizer 0PPM in dishwasher. Use chlorine test strips daily to verify the dishwasher is dispensing chlorine sanitizer at 50PPM. The sanitizer container was swapped out. Inspector trained staff on “priming” sanitizer pump at the dishwasher and chlorine was provided at 50PPM. This major violation was corrected on site.

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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wiping cloths on the cookline stored without sanitizer solution. You may use a wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution. The cookline shall have sanitizer solution set up prior to conducting any food prep to sanitize food contact surfaces. Cookline provided sanitizer bucket with QT sanitizer measuring 200PPM for storage of wiping cloths. This minor violation was corrected on site.

ROACHY SAYS:

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

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

Conditions Observed: Observed back door screen is torn. The facility shall remain vermin proof at all times. Repair screen to prevent entrance or harborage of animals, birds, or vermin, including but not limited to, insects and rodents.

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)”

Reinspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Ramone's Bakery & Café - 2223 Harrison! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured chicken wrap 51F and pasta salad 50.5F with probe thermometer in deli display case. Employees moved food from deli display case into walk-in refrigerator holding below 41F. Permit holder, Brian, came on-site and removed dust over vent on this piece of equipment. Ambient air measured 45.5F with infrared thermometer and is continuing to fall. Continue to monitor this piece of equipment and when it is at or below 41F, you may re-stock with food. 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))”

22. Hot and Cold Water Available

Conditions Observed: Measured hot water 107F with probe thermometer at 3 compartment sink. The facility is scheduled to replace the water heater early next week to remedy the situation. Water measured 120F with probe thermometer at 3 compartment sink at the end of the inspection. This major violation was corrected on site, thank you.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

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

Conditions Observed: Observed mold like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions 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)”

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