Shamus T Bones

1911 Truesdale ST, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Encountered refrigerator at buffet line turned off, food temperatures reading above required temperature parameters: potato salad: 55.4F, cottage cheese: 50.2F, ranch dressing: 50.5F , cheese: 52F and garbanzo beans at 56F. Product on line for over 2 hrs. All product voluntarily condemned and destroyed. Discussed proper cold holding temperatures for potentially hazrdous food. Corrected on site: refrigerator turned on temp at 37F.

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))”

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

Conditions Observed: Observed several exhaust ventilation filters missing from hood located above grill. Observed an accumulation of thick grease build-up on interior of hood walls. Please immediately contact a Certified Professional Hood Co. Hood and filters shall be maintained clean so as to prevent a fire hazard. Per operator hood is scheduled for cleaning next week.

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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Encountered sanitizing solution in sanibuckets measuring 0ppm. Empty container replaced. COS, solution in sanibuckets measuring 300ppm.

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))”

Reinspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Shamus T Bones!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Sliced tomatoes and sour cream held insmall deli refrigerator next to steam table. For no more than 1/2 hr. Relocated to walk in. Please repair refrigerator ASAP. Prior to placing any food item inside of the refrigerator, temperature shall hold at or below 41F.

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))”

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Observed water leaking from ice bin at bar. Please repair. Floor shall be maintained dry at all times.

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))”

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

Conditions Observed: wet floor in bar, refer to above violation.

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)”

Routine Inspection
17. Compliance with shell stock tags, condition, display.

Conditions Observed: Observed 6 bags of Kumamoto Farm raised oysters in bags without tags. Shellstock records indicate that 60 dozen were purchased with a harvest date of 11/21/2018, two other bags unable to determine harvest date. Shell stock tags shall remain attached to the container (bag) in which the shell stock are received until the container (bag) is empty. Identification of shell stock that is sold or served shall be maintained by: Using a record keeping system. Ensure that shellstock from one tagged or labeled container are NOT commingled with shellstock from another container with different certification numbers, harvest dates or growing areas as identified on the bag or label before being ordered by the consumer. Operator produced tags with for 60 dozen oysters and other harvest date tags. For other 30 dozen unable to match harvest date were VC&D.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

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