Wildberries Marketplace

747 13th St, Arcata

Reinspection

ROACHY SAYS:

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

Reinspection
10. Proper cooling methods.

Conditions Observed: Measured pinto beans dated 6/30 to be 50 F in the center and 43 F on the edge. Food Service Manager measured second container of pinto beans to be 47 F in the center and 42 F. Beans must be discarded/pulled from service. Discussed challenges to rapid cooling (volume and density of food, started the cooling process when foods are above 135 F, failing to measure with a metal stem thermometer, lack of temperature log). Discussed how the cooling procedure can be further revised to meet CalCode requirements. Per Food Service Manager, beans will be cooled using shallow metal containers such as hotel pans. Progress will be tracked using cooling logs. Record the times and temperatures of all rapidly cooled foods. Make your cooling log available to your inspector before 4 PM on 7/9/2020.

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
09. Time as public health control; procedures and records.

Conditions Observed: Observed sandwich condiments (e.g., mayo, larrupin) held at ambient temperature today. Revise procedure to comply with Time as Public Health Control regulations or cold-hold condiments at 41 F or below. Train staff to promptly return foods to temperature control after use. Observed pitted carrots and separated celery held at room temperature at the juice bar. Veggies are labeled with the time they are pulled from the fridge. Revise your procedure to time-mark foods to show when 4 hours have elapsed (time begins when foods are removed from temperature control). Develop a written procedure for veggies held using Time as Public Health Control (TPHC). Specify all TPHC foods, how they are labeled, and what happens at the 4 hour mark. Note that TPHC foods can not be offered for consumption after the 4 hour mark. Please email a copy of your written procedure to your Inspector before 4PM 6/30/2020.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

10. Proper cooling methods.

Conditions Observed: Measured pinto beans to be 49 F in the center. Pinto beans were labeled 6/24/2020. Requested beans be pulled for discarding. Reviewed rapid cooling and temperature danger zone. Revise cooling procedure to rapidly cool pinto beans per CalCode requirements (see above). Discussed cooling in hotel pans nested in ice, stirring, and measuring and recording the time cooling begins, assigning this task to properly trained staff. The violation requires a reinspection on June 30, 2020.

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)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed minor pink slime-like build-up on the corner of divider in the ice machine; observed similar (black) build-up in adjacent ice machine. Showed observations to GM. Remove debris; clean and sanitize impacted surfaces. As discussed during the inspection, sanitizers are more effective when applied to a clean surface.

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)”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: Observed shell stock tags to be disorganized. Retain shell stocks in chronological order correlated to the dates the shell stock is sold. This violation requires a reinspection on 6/30/2020.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed build-up on lids for blenders at the juice bar. Showed observations to Team Lead and brought lids to the 3-part sink. Remove build-up with warm soapy water, then rinse and sanitize. Train staff to inspect lids for build-up.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

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