Samoa Cookhouse

905 Vance AVE, Samoa

Reinspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Samoa Cookhouse! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured pooled eggs 46F with probe thermometer in ice bath. Observed pooled eggs are in a plastic container and ice bath does not reach the top of the food. To effectively hold cold potentially hazardous foods in an ice bath, use a metal food container and fully submerge it in ice to keep food held at or below 41F at all times.

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))”

10. Proper cooling methods.

Conditions Observed: Measured baked beans 63F in walk-in refrigerator. Per manager, the beans were prepared an hour ago. The beans are from a can, however cooked bacon and onions were added and the facility failed to rapidly cool this food item. Instructed operator to set-up an ice bath and monitor temperatures to verify rapid cooling. Observed baked beans separated into 2 portions, in ice baths and cooling paddles submerged. Measured baked beans 50F a half hour later. Please continue to monitor until beans measured 41F or below prior to putting back into the walk-in. Measured vegetable soup 52F in walk-in refrigerator. Per manager, the soup was prepared and cooled in the walk-in over night. You must rapidly cool potentially hazardous foods from 135F - 70F within 2 hours and from 70F - 41F within another 4 hours (6 total) by separating foods into smaller portions, use of metal-shallow pans, ice baths, cooling paddles, etc. Approximately 5 gallons of improperly cooled vegetable soup was voluntarily discarded. This is a repeat major violation that will require a reinspection on or after 2/10/20. Use the food cooling log that was provided to monitor and log the cooling process for all foods, which is to be reviewed during the reinspection.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

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

Conditions Observed: Observed non-dairy creamer stored in a broken bucket. Replace bucket with a commercial, food-grade container to prevent adulteration to foods stored inside.

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)”

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

Conditions Observed: Observed utensil stored on top of bulk food container. You may store the utensil in the bulk food container if the handle is facing up, out of contact with food, or store the utensil in a sanitary container to prevent contamination. Observed bowl for standing mixer stored on the floor. Store food and utensils at least 6 inches above the floor to prevent contamination.

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)”

Reinspection

ROACHY SAYS:

“Take a victory lap, Samoa Cookhouse! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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

Conditions Observed: Observed employee using cell phone while prepping food and failed to wash their hands after touching the phone and prior to handling food. Observed employee’s cell phone stored on top of eggs while prepping food at standing mixer. The cell phone is a fomite, and should not be handled while in the kitchen. Handwashing is required after using the phone and prior to handling food. Instructed employee to stop using their cell phone and to wash hands prior to preparing food. This is a major violation that will require a reinspection on or after Friday, 10/4/19. You may hold an employee handwash training and submit employee sign-in sheet to this office for verification by 10/4/19 in place of a reinspection.

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)”

10. Proper cooling methods.

Conditions Observed: Measured mashed potatoes 45.5F with probe thermometer in covered plastic container, cooled from last night, in the walk-in refrigerator. You must rapidly cool potentially hazardous foods from 135F - 70F or below within 2 hours and from 70F - 41F or below within another 4 hours (6 total). Approximately 6-8 quarts of improperly cooled mashed potatoes were discarded. Please use the food cooling log that was provided each time you cool a potentially hazardous food to ensure they are rapidly cooling within the required time frames. This is a major violation that will be reinspected on or after Friday 10/4/19. You may submit the food cooling log to this office for verification by 10/4/19 in place of a reinspection.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed buildup on sharp point of can opener, which is a food contact surface. Use a wiping cloth held in an approved sanitizer solution to sanitize the sharp point of the can opener after each use to prevent cross-contamination to canned foods. Manager sent can opener to the dishwasher. This minor violation was corrected on site, thank you.

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)”

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

Conditions Observed: Observed bread tongs stored in soiled container. Observed bulk food utensils stored on top of soiled bulk container lids, or stored inside bulk food bins with handles in direct contact with bulk foods. Store utensils, with handles up out of contact with foods to prevent cross-contamination or store clean utensils in another sanitary location.

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)”

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

Conditions Observed: Observed 3 nonfunctional lights under the ventilation hood. Replace light bulbs to provide adequate lighting for food handler’s.

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)”

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

Conditions Observed: Observed paper cups stored in bulk salt and pepper containers. You may use paper cups to fill salt and pepper shakers if they are used once and then discarded. If you choose to store utensils in the salt and pepper containers, they shall be smooth, durable, nonabsorbent, easy to clean, have handles and stored with handles facing up out of contact with food to prevent contamination.

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)”

Reinspection

ROACHY SAYS:

“Take a victory lap, Samoa Cookhouse! 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 French toast batter 47F with probe thermometer in an ice bath on the cookline. Observed most ice had melted and plastic containers in use. When using an ice bath, ensure containers holding food are fully submerged in ice water to the top of the food to hold at or below 41F at all times. Recommend using metal containers, as plastic is an insulator. Observed “liquid margarine” in pitchers and in manufacturer’s container held out of temperature control. Manufacturer packaging specifies, “refrigerate.” This product shall be held under temperature control at 41F or below at all times. Train staff on correct storage of “liquid margarine.” All liquid margarine held out of temperature control was discarded on-site. Observed single wrapped pads of butter held out of temperature control, lacking time labels. Butter is a potentially hazardous food that shall be kept at or below 41F at all times, or you may use time as a public health control (TPHC) and hold it out of temperature control if it is time labeled for 4 hours and discarded after the 4 hours has past. This is a major violation that will require a reinspection on or after 12/12/18.

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))”

10. Proper cooling methods.

Conditions Observed: Measured ham soup 66F with probe thermometer, cooling in walk-in refrigerator over night. Potentially hazardous foods shall be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within another 4 hours (6 hours total). Approximately 10 gallons of ham soup were discarded on-site. Use the cooling logs provided to ensure you are rapidly cooling potentially hazardous foods correctly. This is a major violation that will require a reinspection on or after 12/12/18.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

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