State of Jefferson Public House

824 L ST A Ste, Arcata

Reinspection

ROACHY SAYS:

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

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured wing sauce in the countertop hot hold to be 127 F. Cook reheated sauce on the stove and returned to the hot hold - measured sauce to be 157 F. COS. Hold sauces at 135 F or greater when using temperature as public health control. Ensure that hot holding equipment is on and operational when in use.

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))”

11. Proper cooking time and temperatures.

Conditions Observed: Measured a range of temperatures in a bacon cheeseburger upon being plated (148 F, 142 F, 151 F). Requested a burger be cooked to order for the purpose of inspection. Measured second burger when Cook stated the the burger was done. Measured second burger to be 138 F in the center. Discussed final cooking temperatures as specified in CalCode. Revise cooking procedure to throughly cook ground beef to be 155 F or greater. This violation requires a reinspection on/after 9/9/21.

ROACHY SAYS:

“Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135F. Single pieces of meat, fish, and raw shell eggs for immediate service, shall be heated to an internal temperature of 145F for 15 seconds. Comminuted meat, injected meat, raw eggs not for immediate service, or any food containing comminuted meat or raw eggs, shall be heated to an internal temperature of 155F for 15 seconds. Poultry, comminuted poultry, stuffed fish, stuffed meat, and stuffed poultry shall be heated to an internal temperature of 165F for 15 seconds. Other temperature requirements may apply. (114004, 114008, 114010)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: No chlorine in the dishwasher today. Discussed simple troubleshooting, such as priming the line. Adjust/service/repair to deliver chlorine at 50 PPM in the final rinse. Wash dishes using the 3-compartment method until repairs are complete. This major violation requires a reinspection on/after 9/9/21.

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)”

29. Washing fruits and vegetables.

Conditions Observed: Observed employee cutting heads of lettuce upon removing from packaging. Rinse whole heads of lettuce in a clean and sanitized prep sink prior to cutting.

ROACHY SAYS:

“Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption. Chemicals used to wash or peel produce shall meet the requirements specifice in 21 CFR 173.315. (113992)”

Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, State of Jefferson Public House!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: No pump soap in the men’s restroom today. Provide soap in a conforming dispenser. Keep restroom handwashing sinks stocked at all times.

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))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the bottom of the pizza prep fridge to be above 41 F (white sauce, 47 F; pepperoni, 53 F); measured ambient air to be 51 F. Adjust/service/repair to cold-hold foods at 41 F or below. Provide proof of correction prior to 4 PM on 4/9/2021.

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))”

28. Food separated and protected.

Conditions Observed: Observed a bus bin of thawing raw meats above cooked chicken. Observed cooked chicken next to a box of raw chicken. Store raw meats away from ready to eat foods. PIC moved meats to a seperate, bottom shelf - COS. Observed package of ground sausage and whole cuts of pork thawing in the same bin. Thaw sausage in a separate container.

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))”

Routine Inspection
19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Observed vacuum sealed bacon in the chest freezer today. Per Owner, bacon was smoked and then sealed by an employee at the facility. As discussed during the inspection, reduced oxygen packaging requires a HACCP from CDPH. Owner to take bacon home today - COS.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Consumer Advisory lacks a reminder (such as the asterisk) that identifies the animal-derived foods which may be served undercooked. Revise menu to identify animal-derived foods can be served undecooked. Include both a disclaimer and a reminder when writing your Consumer Advisory.

ROACHY SAYS:

“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that State of Jefferson Public House knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured chicken wings prepared the previous night to be 44 F, 46 F, and 47 F. Chicken wings shall be discarded as they did not cool correctly. Discussed cooling in shallow metal containers. Bus bins are intended for large volumes of used dishes and are not appropriate for cooling foods. Please retrain staff in CalCode requirements for rapid cooling using your cooling procedure. Include information about the temperature-danger zone and pathogenic microbes. This repeat violation requires a reinspection on 7/1/2020. You may opt to do a virtual 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)”

28. Food separated and protected.

Conditions Observed: Observed box of ground beef on box of chicken; observed raw chicken on shelf above beef. Store beef above and away from raw chicken.

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))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Encountered strong mal odor from floor drain in walkin. Owner explained that drain is an older designer that was intended for frequent use (building was historically a creamery) and odor can be eliminated with several gallons of water. PIC added additional water - COS.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

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 State of Jefferson Public House! Yum yum!!”

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:

“Humboldt foodies rejoice! Our reports show that State of Jefferson Public House knows how to get you fed in a sanitary manner. Now that's nummy!!”

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:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail State of Jefferson Public House!!”

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