Trinidad Union School

300 Trinity St, Trinidad
Routine Inspection
38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Ventilation hood over range was not working today. Hood over oven does work and PIC noted that one is turned on when range hood does not work or takes too long to warm up. Please service/repair mechanical exhaust ventilation hood over range to ensure that adequate ventilation is provided for all cooking activities; thank you.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Food Safety Manager certificate expired on 12/2/2020. It was noted that in-person courses have not been available due to COVID-19 restrictions and completing the course and exam online can pose technical and other challenges. Confirmed that the designated FSM is already registered for an upcoming in-person class in Eureka on 6/23/2021. Please ensure that a current FSM certificate is obtained and available on site at the next routine inspection; thank you.

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)”

34. Non-food-contact surfaces clean.

Conditions Observed: Table-mounted heavy-duty can opener had food buildup on non-food-contact surfaces. Please maintain clean in order to prevent the potential for cross-contamination of foods; thank you.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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

Conditions Observed: Buildup of dirt and debris was observed on some areas of the floor in the back dry storage room and janitorial room. In addition, a broken/missing floor tile was observed in the dry storage room. Please maintain facilities clean and in good repair in order to facilitate proper cleaning and to prevent attracting vermin; thank you.

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

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Trinidad Union School! I see lots of happy hungry mouths in this establishment's near future!!”

Reinspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Trinidad Union School!!”

Routine Inspection
15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured chlorine sanitizer 0PPM at dishwasher. Chlorine sanitizer must be provided at 50PPM at the dishwasher for proper sanitizing of utensils. Operator and inspector primed the sanitizer pump, tried a new container of chlorine sanitizer and test strip still measured 0PPM. You may use the dishwasher to wash and rinse utensils, but please manually sanitize in the 2 compartment sink with either QT sanitizer solution measuring 200PPM or chlorine sanitizer solution measuring 100PPM until the dishwasher is repaired by a professional. Submit proof of correction to avoid a reinspection, otherwise this major violation will require a reinspection on or after the holiday break 1/6/19. Operator set-up chlorine sanitizer solution that measured 100PPM in 2 compartment sink to manually sanitize utensils. Please use chlorine test strips that were provided to verify chlorine sanitizer is at 100PPM for manually sanitizing.

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)”

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

Conditions Observed: Test strips were not provided during the inspection. Obtain chlorine test strips, store in a readily available location and use daily to verify the dishwasher is capable of dispensing chlorine sanitizer at 50PPM.

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))”

Routine Inspection

ROACHY SAYS:

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

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