Ray's Food Place #64 Garberville

Food Est - Deli - Full Prep
875 Redwood Dr, Garverville

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured half-chickens stacked two-high in the rotisserie hot hold to be below 135 F (half-chicken, 127 F; half-chicken, 134 F). Per Deli Manager, chicken was placed in the hot hold approximately 1 hour eariler. GM put half-chickens directly on rack on heating element - COS. As discussed during the inspection, avoid stacking hot-held foods. Keep foods in direct contact with the heat source; hot hold chicken and all PHF at 135 F or greater. Measured cheese cake in the dessert case to be 53 F; measured ambient air to 54 F. Cheesecakes were moved to a fridge at or below 41 F and case was taken out of service - COS. Adjust/service/repair to cold-hold cheesecake at 41 F or below before returning to service.

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))”

12. Proper reheating procedures for hot holding.

Conditions Observed: Measured a temperature gradient in prepackaged, hermetically sealed mac and cheese after reheating (124 F, 134 F, 107 F). FSM stirred and returned mac and cheese to the stove for several minutes. Inspector observed FSM measure mac and cheese to be 146 F on the edge and 152 F in the center - COS. Discussed effective reheating (stirring foods, reheating for 2 to 4 minutes more, letting water return to a boil before setting a timer, etc). Revise reheating method to ensure that entire product is throughly reheated to 135 F or greater prior to hot holding.

ROACHY SAYS:

“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive build-up on tracks on left side of deli case. Showed observations to FSM. Remove build-up; clean and sanitize routinely.

ROACHY SAYS:

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

Routine Inspection

ROACHY SAYS:

“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!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured food products in the hot case to be below 135 (cheddar muncher, 117 F; cheddar muncher, 121 F; jalapeƱo popper, 124 F). Discussed cooking to order and/or making smaller volumes of these items. Revise procedure to hot hold all foods at 135 F or greater. Measured prepackaged chicken fried steak to below 135 F. See measured observations. Showed observations to GM/FSM. FSM discarded two packages of chicken fried streak. Discussed temperature gradients within prepackaged foods. Consider discontinuing products that can not be hot held at 135 F or greater. This violation requires a reinspection on/after 1/31/19.

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 serving utensils intended for reuse to be kept in sanitizing solution. Utensils shall be washed, rinsed, sanitized, and allowed to air dry before use with foods. Observed utensils pulled from the counter and replaced with clean utensils in a clean container - COS. Keep serving utensils on a clean, food-contact surface (e.g., in a container), in foods with the handle up and out of the food, or in hot water at 135 F or greater.

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)”

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

Conditions Observed: a) Observed excessive build-up of debris inside metal pots. Discard pots and replace with NSF approved cookware. b)Observed build-up on top of microwave, between sliding door and bottom of cold display case, and on/in cabinets containing trash and soda cups. Remove debris; clean and sanitize. Clean routinely to avoid build-up. c) Observed two bulbs in the island hot hold to be non-operational. Replace per manufacturer’s instructions.

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: Thermometer in the cheesecake fridge is non-operational. Replace with a cold-holding thermometer. Integral thermometer on alto-sham is not operational. Provide a hot holding thermometer for this 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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed damp cloth on counter in front of self-serve soda machine. Keep all cloths intended for reuse in a clean 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))”

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