Ray's Food Place #64 Garberville
Food Est - Package Grocery - MU
875 Redwood Dr, Garverville
Monday, Nov. 9, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“Take a victory lap, Ray's Food Place #64 Garberville! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Thursday, Jan. 24, 2019 (11 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed handwash station in produce department lacking paper towels. Keep all required supplies stocked, in dispensers, at all times for proper handwashing.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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))”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed unlabeled chemical spray bottle. Label all chemicals when taken out of original manufacturer’s packaging for safety. Observed 2 chemical spray bottles stored on same shelf as beer in beer walk-in refrigerator. Store chemicals away from food.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed crates of ketchup and other condiments stored on the floor in grocery back stock area. Store foods at least 6 inches above the floor to protect from potential contamination.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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))”
33. Food properly labeled and honestly presented.
Conditions Observed: Observed 2 bulk food items lacking required labels. Bulk food available for consumer self-service requires label information or a sign or other method of notification that includes the label information. Observed four (4) baby food products (Gerber apple prune juice 4 pack) offered for sale after expiration date. Check best by dates on all baby food products regularly. Employee removed 4 Gerber apple prune juice 4 packs from the sales floor. Thank you.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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)”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed mold-like substance on exterior door of grocery/meat department walk-in freezer. Observed dust on fan guards in dairy walk-in refrigerator. Clean non-food contact surfaces regularly.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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 failed rubber gasket on grocery/meat department walk-in freezer door. Observed non-functioning fan in same freezer. Repair rubber gasket and fan in walk-in freezer.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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)”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed donut tongs lacking a sanitary storage container in customer self-service donut case. Recommend removing tongs from donut case and only providing tissue paper for customer self-service of donuts.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
38. Adequate ventilation and lighting, designated areas, use.
Conditions Observed: Observed non-functioning lights in the following areas: -dairy walk-in refrigerator -grocery back stock storage area -beer walk-in refrigerator Replace/repair lights to provide adequate lighting.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”
42. Garbage and refuse properly disposed; facilities maintained.
Conditions Observed: Observed debris surrounding dumpster area. Maintain dumpster area clean.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed debris surrounding exterior premises of the facility. Maintain exterior premises clean. Observed non-functional equipment (ice cream freezer) in the facility. Repair/replace/remove non-functional equipment from premises. Observed clutter and commingling of food products and tools, chemicals, etc. at utility work bench. Maintain this area clean. Store food away from this area (outside of yellow tape on the floor) and remove items that are unnecessary to the operation or maintenance of the facility.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed spills, garbage and debris on floors in beer walk-in refrigerator. Keep floors clean and free of debris.
ROACHY SAYS:
![](https://lostcoastoutpost.com/loco-static/img/roachy-right-300.png?v=5)
“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)”