Sammy's BBQ and Catering Arcata

475 I ST, Arcata

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employee don gloves for food prep without washing hands. Employee stated they “had their hands in sanitizer” and thus omitted the requried handwashing step. As discussed during the inspection, sanitizer is intended for hard surfaces (not living tissues). Employee removed gloves, washed hands, and donned a fresh pair of gloves. Thank you. This violation is corrected.

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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sauce in the left well of the steam table to be 104 F. Per Cook, sauce had been in the steam table for approximately 90 minutes. Sauce was reheated on the stove and returned to the steam table - observed as Cook measured sauce to be 168 F. Always reheat foods made ahead of time to 165 F before putting in the steam table. This violation is corrected. Measured a temperature gradient in the meatballs today (124 F, 127 F, 137 F., 139F). Discussed stirring, monitoring hot held foods. Adjust/service/repair to ensure that all foods are at or above 135 F. Initially measured foods in the top of the deli prep fridge to be above 41 F. See Measured Observations. Operator adjusted unit. Measured foods to be 41-42 F after correction. Discussed keep lid tightly closed, providing an additional NSF approved thermometer, using metal inserts, lengthy defrost cycle. Monitor unit closely to ensure foods are at or below 41 F.

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))”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed rice scoop and tongs in water. Store utensils in a clean and dry container or in water above 135 F. Observed the use of to-go cup to serve salad. Use a NSF-approved utensil with a handle. Keep handle up and out of food.

ROACHY SAYS:

“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)”

CP - New Facility Inspection
07. Adequate handwash facilities supplied and accessible.

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))”

© 2020 Lost Coast Communications Contact: news@lostcoastoutpost.com.