Trillium Charter School

1464 Spear Ave, Arcata

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Trillium Charter School!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Trillium Charter School! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Trillium Charter School!!”

Routine Inspection
22. Hot and Cold Water Available

Conditions Observed: Measured hot water to be 117.5 F. Adjust/service/repair to deliver hot water.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed build-up on interior of student microwave. Remove build-up; 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))”

Reinspection

ROACHY SAYS:

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

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured spaghetti in red sauce hot holding in the warmer drawer to be to 116 F in the center and 124 F on the edge. Per Operator, pasta was left in the car during an earthquake drill. Revise hot holding method to keep foods at or above 135 F. Foods shall be at or above 135 F when placed in the drawer. Please provide your Inspector with the serving temperature of foods for the week of 10/21 to 10/25 before 4 PM on 10/25/19 to avoid a reinspection.

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))”

22. Hot and Cold Water Available

Conditions Observed: Measured hot water at the 2-part sink to be 116 after running for 3 to 5 minutes. Adjust/service/repair to deliver hot water at 120 F or greater. Consider throughly reviewing on demand specifications to determine why the water remains cool after several minutes of use.

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)”

39. Thermometers provided and accurate.

Conditions Observed: No hot-holding thermometer. Obtain an NSF approved thermometer for the warmer drawer.

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
22. Hot and Cold Water Available

Conditions Observed: Measured hot water at the 2part sink to be 116 F. Adjust/service/repair to deliver hot water at 120 F or greater.

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)”

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

Conditions Observed: Unable to locate chlorine test strips at time of inspection. Obtain test strips and keep in an accessible location.

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))”

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