Ramone's Bakery - McKinleyville

1555-A City Center Rd, McKinleyville

Reinspection

ROACHY SAYS:

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

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Items in True fridge were observed slightly above required cold holding temperature of 41 degrees F or below (see Measured Observations list for exact temperatures). Per the PIC, this unit is scheduled for repair this evening. Please submit evidence that this unit has been repaired and is holding correct temperatures by 2/10/2020 to avoid a billable reinspection.

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))”

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

Conditions Observed: Food handler cards were not available for the two employees on site during the inspection. Both employees had been working at the facility for more than 30 days. Please ensure that food handler cards are obtained and available for all individuals who prepare, store, or serve food in this facility.

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: Employee returned from the restroom and did not wash hands when changing tasks (after hanging up the restroom key and before assisting customers). The restroom facility and key is shared with customers and could present a risk of cross-contamination and spread of foodborne illness. Discussed proper handwashing procedures with employee immediately after this incident, and this will be corrected going forward; thank you.

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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Buttercream frosting containing milk products and egg whites was being held at room temperature in tubs and in pastry decorating bags. Frosting was measured at 66.1 degrees Fahrenheit. Milk and egg products must be held at or below 45 degrees Fahrenheit. Per employee on site, these had been out since approximately 7am this morning. These items were voluntarily discarded; thank you. Please ensure that all potentially hazardous foods are held at or below 41 degrees Fahrenheit (or at or below 45 degrees Fahrenheit for raw egg or pasteurized milk products). Multiple items in the small True fridge in the back room were measured above the specified cold holding temperature of at or below 41 degrees Fahrenheit. Orange juice was measured at 43.8 degrees F (surface temperature), tomato cream cheese spread was 42.4 degrees F (internal temperature), and salad dressing in bottle was measured at 44.8 degrees F). Please service this unit to ensure that it is holding potentially hazardous foods at or below 41 degrees Fahrenheit at all times. Multiple items in the front refrigerated display case that holds salads and desserts were measured above the specified cold holding temperature of at or below 41 degrees Fahrenheit. Blue cheese dressing was measured at 44.8 degrees F (internal temperature), chocolate torte measured at 47.0 degrees F (surface temp). Please service this unit to ensure that it is holding potentially hazardous foods at or below 41 degrees Fahrenheit at all times. Note that this is a repeat finding; a violation was written for this same display case not holding correct temperatures during the last routine inspection on 2/26/2019. A re-inspection will be scheduled on or after 2/3/2020 to verify that the cold holding units have been repaired and all potentially hazardous foods are being held at specified temperatures. Please ensure that these units are repaired prior to the reinspection in order to avoid a billable reinspection.

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: The lids for the two blenders in the back food prep area had accumulations of food debris and were leaning against dirty non-food-contact surfaces (electrical outlet and adjacent refrigerator unit). In addition, one of the blenders, though it appeared to have been washed, had food particles stuck to the inside of the pitcher portion. Please thoroughly clean and sanitize these items and ensure that they are maintained clean and stored in such a way as to avoid cross-contamination. Pastry-decorating bags used for cake frosting that was made with dairy and egg white were being used for multiple days between washes. Those in use during the inspection were removed to the warewashing area; thank you. Please ensure that all equipment and utensil food contact surfaces used with potentially hazardous foods are cleaned and sanitized throughout the day at least every four hours. The ice machine in the back room had a black mold-like substance on the upper inside surface of the machine. Please thoroughly clean and sanitize the ice machine in accordance with manufacturer’s specifications.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Accumulations of food debris and other debris were observed inside cabinets and shelves under the espresso machine (where floor sink is located) and under the non-refrigerated front pastry display case. Small spiders and webs were observed in the back of the floor sink cabinet under the espresso machine, and the floor sink also had accumulated debris. Please thoroughly clean all shelving, cabinets, and floor sink to remove accumulations of debris in order to prevent attracting vermin and reduce the likelihood of cross-contamination.

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: A non-food-grade Rubbermaid Brute trash can (manufacturer # 2610) was being used for storage of chocolate powder. All food contact utensils and food storage containers shall be certified for sanitation by ANSI-accredited certification program. Please discontinue use of this container for food items and store all foods only in containers that have been appropriately certified as food-safe. The ice machine in the back room was sitting on cinder blocks, and the True refrigerator in the back room was sitting on a cart made partly of exposed/unpainted wood. Please remove the cinder blocks and wood bases and replace these with only nonabsorbent, smooth materials that allow easy cleaning.

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)”

39. Thermometers provided and accurate.

Conditions Observed: No thermometer was present to monitor the temperature of the walk-in cooler or in the front refrigerated display case. Please ensure that readily visible thermometers are placed in the warmest part of each refrigeration unit.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

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

Conditions Observed: Floor was failing in multiple places throughout the facility; linoleum coving is peeling from walls and allowing debris to accumulate. Note that this is a repeat violation that was also observed at the last inspection on 2/26/2019. In addition, accumulations of food debris and other debris were observed throughout the establishment, including in the following areas: Floors and walls around the garbage and espresso machine in the front counter area; under all prep tables in the back room, under the True Fridge and ice machine in the back room, and under shelves in the corner of the walk-in. Please thoroughly clean all floors and walls to remove accumulations of debris in order to prevent attracting vermin and reduce the likelihood of cross-contamination. Please replace failed flooring to provide a surface that is smooth, durable, nonabsorbent and easy to clean with a 3/8 inch radius coving that extends at least 4 inches up the wall. Submit floor samples and/or manufacturer specification sheets to this office for approval prior to purchase and installation.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured cut fruit 45F and garden salad 45F with probe thermometer in dessert/deli display case. Adjust/repair/replace dessert/deli display case 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))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed a bag containing chips stored on the floor in back room. Observed bulk container of sweet ground chocolate stored on the floor in back room. Observed cold coffee containers stored on the floor in walk-in. Store foods at least 6 inches above the floor to protect from contamination.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed debris on soup warmer. Clean non-food contact surfaces of equipment regularly to prevent buildup.

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: Observed non-commercial microwave in use at facility. Replace with commercial grade equipment when current unit fails. Observed unapproved utensil (plastic bowl) used to portion bulk sweet ground chocolate. Obtain an approved 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 contamination.

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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths at espresso bar lacking sanitizer solution. You may use a wiping cloth one time and then launder it, or use multiple times if kept in an approved sanitizer solution. Recommend obtaining sanitizer containers to store wiping cloths in at espresso bar for sanitizing steam wands, which are food-contact surfaces.

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))”

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

Conditions Observed: Observed floor is failing in back room in front of back door, warewash area and restroom. Replace floor to provide a surface that is smooth, durable, nonabsorbent and easy to clean with 3/8 inch radius coving that extends at least 4 inches up the wall. Submit floor samples and/or manufacturer specification sheets to this office for approval prior to purchase and installation.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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