Ray's Shop Smart #32 Redway

3430 Redwood Dr, Redway

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed several handwash stations, located throughout the store, lacking the required supplies for proper handwashing. Handwash stations must be properly stocked with soap and paper towels, or a heated-air hand drying device, at all times. Observed hand drying device, located in women’s public restroom, to be nonfunctional, please repair. All other handwash stations were stocked with soap and paper towels by the conclusion of the inspection.

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 internal temperature of breakfast burritos 121F and 126F, hot holding in rotisserie case, located at the front of the store. Measured ambient temperature of rotisserie case below 100F. Hot foods must be held at/above 135F at all times. Deli employee voluntarily discarded 5 breakfast burritos and 6 breakfast sandwiches; the rotisserie case is out of service and must not be used until further notice. If repaired, submit service invoice to this office with proof that the unit is capable of holding at/above required temperature; if replaced, submit spec sheet to this office for approval prior to purchase and installation. Temperature logs are required to be used for all hot holding units in the facility.

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))”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed nonfunctional urinal in employee restroom. Observed employee restroom lacking pump soap, in a dispenser, and restroom door propped open over the duration of the inspection. Keep restroom handwash station stocked with required supplies; maintain restrooms clean, fully functional and in good repair. Keep door closed, or install self-closing mechanism on restroom door to prevent passage of odors, dust or insects.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured a four burritos to be less than 135 F. Operator discarded burritos. COS. Confirm that this product is achieving its final cooking temperature before putting in the hot case. Please clearly specify how to cook and hot hold this item in your HACCP.

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
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed handwash station in production kitchen lacking a paper towel dispenser and paper towels. Observed handwash station in meat department lacking paper towels in the dispenser. Keep handwash stations fully stocked with required supplies, in dispensers, at all times to properly wash hands.

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 several foods in the deli to be in the temperature danger zone (between 41 and 135 F). Measured chicken nuggets in the left hot case to be below 135 (113 F 114.9 F, 115.5 F; 117.4 F, 126.6F, 128.9F). Per Employee, chicken nuggets were put in the case at 10:15am. Discard all remaining chicken nuggets at 2 PM. Do not make more. Remove hot case from service. Case shall be posted “Do not use per order of DEH”. Case shall remain out of service until the reinspection on 12/3/18. As discussed at previous inspections, all hot held foods must be kept at 135 F or greater regardless of where the food is located in the case. Measured gravy in the top of the hot/cold case to be 105 F. Measured mac and cheese in the hot case to be 130 F. These items were discarded. Discontinue the sale of food items that can not be hot held at 135 F or greater. Measured foods in the deli case to be above 41 (tuna salad, 54 F; deli turkey, 56 F). These items were discared. Adjust/service/repair deli case to cold-hold all foods at 41 F or below. This serious, repeated violation requires a reinspection on/after 12/3/18. Serious, repeated violations can result in permit suspension.

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))”

14. Food in good condition; safe and unadulterated.

Conditions Observed: Observed the utensil stored in a sanitizing solution of 200 PPM QT between uses. Tongs are removed from sanitizer to handle ready-to-eat foods order by customers. Keep tongs in a clean container or in inserts with handles up and out of food. Wash, rinse, sanitize, and air-dry utensil every four hours to prevent cross-contamination.

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)”

22. Hot and Cold Water Available

Conditions Observed: Measured hot water at the 2-part sink in the meat department to be 112 F. Adjust/service/repair to deliver hot water at 120 F or greater.

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)”

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

Conditions Observed: Observed two flies in deli. Observed fly landing on prepackaged dressings. Increase pest control to remove flies from the facility.

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)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottle stored in production kitchen. Label all chemicals if taken out of original manufacturer’s packaging. Observed open rodenticide in production kitchen. This is not approved in a food facility. Remove rodenticide from production kitchen, per applicable law, immediately and contact professional pest control service.

ROACHY SAYS:

“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 food items stored directly on the floor in the downstairs storage area (mayo, sugar). Keep all food 6 inches off the floor at all times.

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))”

33. Food properly labeled and honestly presented.

Conditions Observed: Observed 5 bulk bins lacking labels. Bulk food available for consumer self-service shall have label information or sign that includes the label information. Observed 14 - 4 oz containers and 12 - 8 oz containers of baby food offered for sale past “best by” dates. Monitor all baby food items weekly to ensure expired foods are not offered for sale.

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)”

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Observed non-functional lights in deli counter, dairy walk-in, meat walk-in, and production kitchen. Repair/replace light bulbs to provide adequate lighting.

ROACHY SAYS:

“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)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Men’s room lacks ventilation. Provide ventilation for men’s reoom

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

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

Conditions Observed: Observed cake pans with food debris below oven in production kitchen. Remove; wash, rinse, and sanitize to remove food debris and eliminate harborage.

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)”

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

Conditions Observed: Observed leak in ceiling in deli (near hot/cold case). Repair ceiling to eliminate leak and potential contamination of foods. Observed walls and/or coving to be failing and/or lacking a finish in the production kitchen, in the food prep area at the deli, and in the meat department. Observed excessive, greasy build-up on the walls behind the cookline in the production. Refurbish so that all walls/finishes are clean, durable, smooth, and non-absorbent.

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)”

© 2022 Lost Coast Communications Contact: news@lostcoastoutpost.com.