Smokestack Cafe

825 5th St Floor 3rd, Eureka
Routine Inspection
03. Communicable disease; reporting, restrictions and exclusions.

Conditions Observed: Observed employee with a wound on their index finger wearing a permeable bandage and a glove. An employee who has a wound is restricted from food handling unless the food employee complies with all of the following: If the wound is located on the hand or wrist, an impermeable cover, such as a finger cot or stall, shall protect the wound. A single-use glove shall be worn over the impermeable cover. Instructed employee to use a finger cot over the permeable bandage, wash their hands, then don new single-use gloves. Employee demonstrated active handwashing and proper glove use over the duration of the inspection, this major violation was corrected.

ROACHY SAYS:

“Employees with a communicable disease shall be excluded from the food facility or restricted from working with exposed food, clean equipment and utensils, linens, and single use articles. Gloves shall be worn when contacting food and food contact surfaces if an employee has any cuts, wounds, or rashes on hands or arms. The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. The Person in Charge must notify the local enforcement agency of employee(s) with reportable illnesses or multiple employees with symptoms of acute gastrointestinal illness. (113949.1, 113949.2, 113949.4, 113949.5, 113950, 113973(a), 113975)”

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

Conditions Observed: Observed unapproved utensil stored in bulk brown sugar bin. Obtain an approved utensil, with a handle, and store with handle facing up out of contact with food to prevent cross-contamination. Operator removed utensils from bulk food bins, thank you. Observed mold-like substance in ice machine. Clean and sanitize per manufacturer’s instructions to prevent mold growth.

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)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sliced cucumbers 45.5F and sliced bell peppers 43.5F with probe thermometer in Frigidaire under counter refrigerator. Adjust/repair/replace this unit to hold cold potentially hazardous foods 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))”

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

Conditions Observed: Observed prep table cutting board is stained and scored. Repair/replace to provide a smooth surface for adequate cleaning and sanitizing.

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)”

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

Conditions Observed: Observed light over coffee storage area lacks shatterproof protection. Please provide shatterproof protection to protect foods stored underneath.

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

Conditions Observed: Observed operator handle money and answer the phone and proceed to don gloves, put foil over chicken, take temperature of soup in hot hold unit and make espresso without required handwashing. Handwashing shall be conducted in the following instances: 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 the arm; After using the toilet room; After caring for or handling any animal allowed in a food facility; 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 between working with raw food and working with ready-to-eat food; Before initially donning gloves for working with food; Before dispensing or serving food or handling clean tableware and serving utensils in the food service area; After engaging in other activities that contaminate the hands. Handwashing procedure: Employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water following by drying of cleaned hands and that portion, if any, of their arms exposed. Discussed handwashing procedure and requirements with operator. Proper handwashing was demonstrated during the inspection. This major violation was corrected on site, thank you.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored over ready-to-eat foods in True 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperature to prevent cross-contamination. See “refrigerator food storage order” handout for reference.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

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

Conditions Observed: Facility is lacking chlorine test strips to test concentration of chlorine sanitizer solution. Obtain chlorine test strips, and use each time chlorine sanitizer is made to verify it is at the correct concentration of 100PPM.

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))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Measured chlorine sanitizer solution 0PPM in sanitizer bucket storing wiping cloths. Change chlorine sanitizer solution when it becomes visibly soiled, or when concentration falls below 100PPM. Operator made new chlorine sanitizer solution that measured 100PPM, this minor violation was corrected on site, thank you. *Recommend providing a small container for chlorine sanitizer solution and wiping cloths at espresso machine to sanitize steam wands, which are food-contact surfaces.

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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