State of Jefferson Public House

824 L ST A Ste, Arcata

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: State of Jefferson Public House! I see lots of happy hungry mouths in this establishment's near future!!”

Reinspection
10. Proper cooling methods.

Conditions Observed: Measured chicken wings dated 1/21 to be 39 to 42 F degrees. Observed speed rack with sheets in walkin. Per Owner, chicken is brought to the speed rack to cool before being placed in food storage containers - this part of the violation is corrected. Measured broth dated 1/20 to be 52 F. This broth did not cool correctly and shall be discarded. Discussed rapid cooling of soups and training staff to follow an SOP. Owner began writing SOP during inspection. Please provide a specific, step-wise rapid cooling SOP for all advance prep (i.e., cook and cool foods) to your Inspector prior to 4 PM 1/25/2020 to avoid a billable respection. Include a time-temperature log for foods prepared this week.

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)”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured chicken wings in the walkin to be above 50 F. See measured observations. Per Cook, chicken was cooked last night. Chicken was discarded. Revise cooling method to rapidly cool chicken to 41 F or below. As discussed during the inspection, please provide your Inspector with a copy of your cooling procedure by 4 PM on Monday, January 20, 2020. This violation requires a reinspection on/after January 22, 2020.

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 PIC dunking and then immediately removing pint glasses in/from the sanitizing solution. Inspector reviewed 3-compartment method. PIC returned glassed to sanitizing solution. Observed correct warewashing during the remainer of the inspection. Allow pint glasses and all utensils to remain in the sanitizing solution for 60 seconds. Please retrain all staff in effective warewashing. Observed black, mildew like build-up on top interior of ice machine. Throughly clean ice machine to remove build-up; sanitize. Clean routinely to avoid build-up.

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)”

39. Thermometers provided and accurate.

Conditions Observed: No thermometer in salad prep. Owner provided a thermometer for this unit - COS. Provide an NSF approved thermometer for all fridges.

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)”

Reinspection

ROACHY SAYS:

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

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed build-up/debris collecting in metal ridge below ice machine lid. Showed observations to Owner. Remove debris. Clean and sanitize.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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

Conditions Observed: Observed water pooling in warm bar fridge. Identify and eliminate source of moisture.

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)”

39. Thermometers provided and accurate.

Conditions Observed: Unable to locate a thermometer in the walkin, the bar fridge, and the pizza prep unit. Provide a thermometer

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)”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, State of Jefferson Public House!!”

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