The Grind Café

734 5th St, Eureka

CP - Change of Ownership

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that The Grind Café knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail The Grind Café!!”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured several potentially hazardous food items, prepared this morning, that had been partially cooled then covered and put into refrigeration for storage. Observed warm breakfast burritos, measuring 73F, wrapped in foil and stored in the 2 door refrigerator. Observed warm orzo salad, measuring 56F, in covered plastic containers, stored in customer grab & go refrigerator. Observed warm quiche, measured 85F, covered with plastic wrap, stored in bottom portion of deli prep table. Per employees, all items were prepared this morning and had been stored in the refrigerators for less than 2 hours. Instructed employees to rapidly cool from 135-70F in 2 hours and from 70-41F in 4 hours with ice baths, cooling paddles, etc. prior to covering, labeling and storing foods in the refrigerator. Employee moved breakfast burritos to top shelf of the freezer and provided ice baths for the quiche and orzo salad. The foods will be monitored until they reach 41F within 6 hours and then stored in the refrigerator. Please use the food cooling log that was provided to verify you are rapidly cooling potentially hazardous foods as required and keep logs on file for observation during your next routine inspection.

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)”

22. Hot and Cold Water Available

Conditions Observed: Measured hot water 115.5F at 2 compartment sink. Adjust/repair/replace water heater to deliver hot water at/above 120F at all mixing faucets at all times.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

CP - Change of Ownership

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, The Grind Café!!”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured tomato basil soup 67F with probe thermometer in True 2 door refrigerator. Observed tomato basil soup stored in covered plastic container. Per operator, this soup was prepared this morning, with room (ambient) temperature ingredients in a blender. CalCode specifies that potentially hazardous foods must be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. Instructed employee to set up an ice bath and verify the tomato basil soup cools to at least 41F within 4 hours. Food cooling log was provided. Continue to measure and log potentially hazardous foods during the cooling process to ensure you are rapidly cooling within the required time frame(s). Tomato basil soup measured 49F, 30 minutes later; Employee will monitor and verify soup is at least 41F prior to storing in refrigerator, this minor violation was corrected.

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
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Food Safety Manager (FSM) certificate has expired. Obtain recertification within 60 days and submit a copy to this office for verification by 11/17/19 to avoid a reinspection.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

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

Conditions Observed: Observed back door propped open during the inspection. The facility is to remain vermin proof at all times. Keep the door closed, or repair the torn screen to prevent entrance or harborage of animals, birds or vermin, including but not limited to insects and rodents.

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)”

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed cracked lid on bulk sugar container. Replace lid to protect bulk sugar from contamination. Observed open bulk bag of black beans and rolled oats on shelf. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to protect from contamination or vermin attraction.

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))”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed faucet at 2 compartment sink is leaking. Repair leak.

ROACHY SAYS:

“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”

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