Trinidad Bay Eatery & Gallery
607 Parker St, Trinidad
Friday, Aug. 6, 2021 (4 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Thick-sliced ham in cookline prep top unit was measured at 45.0°F today. Please adjust unit / holding method as needed to ensure that all PHF held cold remains at 41°F or below at all times.
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))”
10. Proper cooling methods.
Conditions Observed: Several items that were cooled overnight were measured slightly above 41°F today (see Measured Observations table for specific temperature measurements). Discussed cooling processes and timeframes, including recommended use of metal containers, shallow pans, frequent stirring, ice baths, and/or ice paddles, as appropriate depending on the batch size and type and consistency of food. Use of cooling logs is recommended as a best practice to monitor temperatures over time in order to determine the most effective cooling processes for each food item. Please monitor temperatures closely during cooling and adjust cooling methods/processes as needed to ensure that hot foods are cooled from 135°F to 70°F within no more than two hours and from 70°F to 41° within no more than four hours; thank you.
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)”
34. Non-food-contact surfaces clean.
Conditions Observed: Black mold-like substance was observed on upper interior non-food-contact portion of ice machine. Please empty, clean, and sanitize per manufacturer’s instructions and maintain clean (per manufacturer’s recommended frequency, or more often as needed).
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Reusable ice cream scoops were observed today stored in a container of water at room temperature. Please ensure that during pauses in dispensing, scoops for ice cream are stored either in running water of sufficient velocity to flush particulates to the drain (e.g., a plumbed-in dipper well), or that they are stored in a container of water maintained at a temperature of at least 135°F and that the container is cleaned at least every 24 hours or at a frequency necessary to prevent accumulation of residue.
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)”
Thursday, Sept. 5, 2019 (7 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Some food cards have expired. Develop a system for reviewing food cards to ensure that all employees have a current, California Food Handler’s Card on file at the facility.
ROACHY SAYS:
“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured shell egg in top flat to be 60 F. Cook to discard - COS. Revise procedure to cold-hold eggs at 41 F or below. Measured foods in the top of the deli prep to be above 41 F (shredded cheese, 48 F; crushed garlic, 48 F). Adjust/service/repair to cold-hold at 41 F or below.
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))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed black-grey build-up on front of divider in ice machine. Remove build-up; clean and sanitize.
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)”
24. No rodents, insects, birds, or animals.
Conditions Observed: Observed two droppings next to soda stacks in cubby. Carefully remove droppings using a 1:10 bleach solution. Monitor this area for vermin activity. Retain copies of your pest control invoices for review at your next inspection.
ROACHY SAYS:
“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”
28. Food separated and protected.
Conditions Observed: Observed cobbler uncovered in the back galley. Cover cobbler to prevent contamination.
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))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed build-up on the following surfaces: on the walls, lower shelf, and left corner in the prep area; on the backs of covers on the ice cream freezer, on the baffles above the grill. Maintain all surfaces tidy.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
39. Thermometers provided and accurate.
Conditions Observed: Unable to locate a thermometer in the kitchen turbo fridge and in the espresso fridge. Provide a thermometer for these units.
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)”
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