Renata's Creperie Restaurant
1030 G St, Arcata
Tuesday, Oct. 19, 2021 (1 violation)
Routine Inspection
22. Hot and Cold Water Available
Conditions Observed: Measured hot water at the 3-part sink to be 112 F today. 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)”
Wednesday, June 9, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Renata's Creperie Restaurant! Yum yum!!”
Monday, Feb. 1, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Renata's Creperie Restaurant!!”
Thursday, July 16, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Take a victory lap, Renata's Creperie Restaurant! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Friday, March 13, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, Renata's Creperie Restaurant!!”
Thursday, Nov. 7, 2019 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, Renata's Creperie Restaurant!!”
Wednesday, May 29, 2019 (3 violations)
Routine Inspection
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Chlorine test strips expired in 2016. Replace.
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))”
39. Thermometers provided and accurate.
Conditions Observed: No thermometer in refrigerated drawer at crepe station. Provide a thermometer for this unit. Discussed keeping a tube thermometer in the empty space next the cheese.
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: Measured chlorine in sani-bucket by coffee station to be 50 PPM. Observed water to be visibly soiled. Operator refilled bucket. Measured chlorine to be 100 PPM. COS.
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))”
Tuesday, Jan. 8, 2019 (3 violations)
Routine Inspection
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer
Conditions Observed: Unable to locate chlorine test strips during the inspection. Obtain a set of chlorine test strips. Use each time you make a sanitizing solution.
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))”
39. Thermometers provided and accurate.
Conditions Observed: No thermometer in the reachin unit. Provide an NSF approved 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 the repeated use of damp cloths without a sani-bucket. Keep all sani-cloths intended for reuse in a sanitizing solution of 100 PPM.
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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