Ray's Food Place #07 Arcata
Food Facility - Full Prep
5000 Valley West Blvd, Arcata
Monday, Nov. 8, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, Ray's Food Place #07 Arcata!!”
Monday, July 12, 2021 (2 violations)
Routine Inspection
22. Hot and Cold Water Available
Conditions Observed: No hot water at the handwashing sink in the produce department today. Repair faucet to be operational and deliver warm/hot water at 100 to 108 F.
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)”
33. Food properly labeled and honestly presented.
Conditions Observed: Observed 6 12.6 ounces canisters of baby formula on the shelf with a best buy date of November 2020. Showed observations to PIC, who pulled baby formulas. COS. Revise procedure (e.g., check dates prior to shelving) to avoid offering baby formula after expiration.
ROACHY SAYS:
“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”
Monday, Feb. 22, 2021 (0 violations)
Reinspection
ROACHY SAYS:
“Take a victory lap, Ray's Food Place #07 Arcata! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Thursday, Feb. 18, 2021 (7 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed hose attached to handwashing sink faucet today; observed produce washing stocked as a handwashing sink. Install a conforming, dedicated handwashing sink that is easily accessible and can be kept unobstructed at all times.
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 packages of pre-cut broccoli and cauliflower in the prepackaged salads case to be above 50 F today. Remove impacted product. Adjust/service/repair to cold-holds all food at 41 F or below. Avoid stocking Potentially Hazardous Foods (PHF, also know as “temperature control for safety” foods) in cases unable to maintain a temperature of 41 F or below. This violation requires a 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: Observed a green, slime like substance on black mat lining produce reach-in. Observed cabbage in contact with slime. Observed several quarter-sized areas of mildew-like build-up on rack below black mat (near asparagus). Showed observations to produce lead. Remove slime and build-up; clean (using hot water and soap) and sanitize impacted surfaces. Discard impacted mats that cannot be effectively clean and sanitized. This violation requires a reinspection on/after 2/22/2021.
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)”
17. Compliance with shell stock tags, condition, display.
Conditions Observed: Observed oysters offered for sale in packs of 2; did not observe stock tags for each package. Include a copy of the corresponding shell stock tag with each package or properly label the package with the required shellstock information (see CalCode section 114039.4 (c)3). Provide proof of correction at or prior to the reinspection on/after 2/22/2021.
ROACHY SAYS:
“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”
28. Food separated and protected.
Conditions Observed: Observed frozen pooled blood on top of two containers of frying liver; observed lids unsecured on two containers. Showed observations to meat department. Remove/discard impacted containers. Package food 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))”
39. Thermometers provided and accurate.
Conditions Observed: Thermometer in dairy reach-in was non-operational today. Provide an NSF-approved thermometer graded for cold-holding.
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)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed the spray nozzle for the produce hose to be leaking when not in use. Identify cause of leak and correct.
ROACHY SAYS:
“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”
Wednesday, Aug. 12, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Ooo! Welcome to Sanitarytown! Population: Ray's Food Place #07 Arcata! I see lots of happy hungry mouths in this establishment's near future!!”
Monday, Nov. 18, 2019 (3 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee donning gloves to make a sandwich. When asked if they had washed their hands, the employee stated they had just left the restroom and washed their hands in the restroom. Reviewed CalCode handwashing requirements with employee. Observed correct handwashing by employee after instruction and before donning gloves. COS. Train all employees to wash hands upon returning the deli, immediately prior to food prep, and before donning gloves. Discard gloves at the end of each task.
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: Observed paper towel dispenser at deli handwash sink to be empty (paper towels are kept on a nearby shelf). Keep paper towels in the dispenser for hygienic 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))”
28. Food separated and protected.
Conditions Observed: Observed a box of raw bacon above whole tomatoes in the walkin. Store bacon below or away from ready-to-eat foods.
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))”
Thursday, May 9, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Take a victory lap, Ray's Food Place #07 Arcata! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Tuesday, May 7, 2019 (7 violations)
Routine Inspection
14. Food in good condition; safe and unadulterated.
Conditions Observed: Observed minor bloating in prepackaged hard boiled eggs. Observed best by date was 5/6/19. FSM removed remaining two packages of hard boiled eggs - COS. Monitor this and similar food products for evidence of spoilage.
ROACHY SAYS:
“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed a box of chips stored directly on the floor. Store at least 6 inches above the floor.
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 build-up on the following surfaces: in the utensil caddy below the island, around buckets of frosting, on the back of the deli display case, and inside the deli case below the sliced meats. Clean and sanitize impacted surfaces; clean routinely to prevent build-up.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: QT test strips expired several years ago. Replace; use a test strip each time you fill the sanitizing bin.
ROACHY SAYS:
“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed heavy scoring and discoloration of cutting board on the sandwich prep unit. Resurface or replace.
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: Observed intergral thermometer in grab and go deli case was not operational. FSM replaced with a working thermometer. COS. Provide an operational thermometer for all hot and cold cases.
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)”
40. Wiping cloths: properly used and stored.
Conditions Observed: Observed the use of damp wiping cloths without a sanitizer bucket. Keep cloths intended for repeated use in a sanitizing solution.
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))”