The Wine Cellar

Food Facility - Minimal Prep
407 2nd ST, Eureka

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed kitchen handwash station lacking paper towels in the dispenser. Keep required supplies stocked in dispensers at all times for handwashing.

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))”

29. Washing fruits and vegetables.

Conditions Observed: Facility is lacking a dedicated food preparation sink and has unwashed produce, recently purchased from the store, on-site. Purchase pre-washed produce only, or install a conforming food prep sink in the kitchen. Submit spec sheets and proposed installation location to this office for approval prior to purchase and installation.

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)”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed ramekins, used to portion candied nuts, stored inside of food containers. Observed ice scoop stored on counter top. Obtain approved utensils with handles and store handles facing up, out of contact with food to prevent cross-contamination. Store the ice scoop in a sanitary container to protect it from contamination and maintain utensil and container clean.

ROACHY SAYS:

“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed sanitizer bucket was set up with soap. Wiping cloths may be used once and then laundered, or used multiple times if held in an approved sanitizer solution. QT sanitizer measuring 200PPM was provided in the sanitizer bucket, this minor violation was corrected.

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))”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Facility is lacking required signs: handwash signs in both restrooms, current permit to operate, and “last inspection report available”. Post required signs.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

Routine Inspection

ROACHY SAYS:

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

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, The Wine Cellar!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Hands-free paper towel dispenser at handwash sink is not dispensing paper towels. Please correct to provide paper towels for proper handwashing 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))”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Facility is lacking the following required signs: -Current permit to operate -Last inspection report available Please post your permit to operate and “last inspection report available” sign in a conspicuous location.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

Routine Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Please submit a copy of your Food Safety Manager certificate to this office via fax or email by 8/11/19 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)”

48. Signs Posted, Last Inspection Report Available.

Conditions Observed: Please post required signs prior to your next routine inspection.

ROACHY SAYS:

“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”

CP - New Facility Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Please obtain a Food Safety Manager certificate within 60 days and submit a copy to this office by 8/11/19 to avoid a reinspection. Please note the FSM at The Wine Cellar must be different from the FSM at Gabriel’s.

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)”

© 2023 Lost Coast Communications Contact: news@lostcoastoutpost.com.