76 - McKinleyville Central Mini-Mart

2698 Central Ave, McKinleyville

Routine Inspection
08. Proper hot and cold holding temperatures.

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

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)”

Reinspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail 76 - McKinleyville Central Mini-Mart!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured iceberg lettuce wedge 46.5F with probe thermometer in prep table, top portion. Observed iceberg lettuce wedge wrapped in plastic wrap and sitting on top of a plastic insert. Store potentially hazardous foods in direct contact with refrigeration to hold at or below 41F at all times. Measured roast beef swiss wrap 51F and ham & cheddar sandwich 51.5F in deli reach-in. Adjust/service/repair deli reach-in to hold cold potentially hazardous foods at or below 41F at all times. Manager discarded all potentially hazardous foods held in this unit and took it out of service. Manager adjusted temperature, installed a thermometer and will monitor holding temperatures. Once at/below 41F, please submit proof of the correction prior to putting unit back into service. If adjustment does not cause temperature to drop, please service/repair unit and submit service invoice to this office in place of 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: Hot water measured 108F at 3 compartment sink. Adjust/service/repair water heater to provide hot water at or above 120F at all mixing faucets at all times. Maintenance was on-site and adjusted water heater temperature, however water temperature did not increase by the end of the inspection. Monitor water temperature and provide proof that it is capable of reaching at least 120F at the 3 compartment sink in place of a reinspection.

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 excessive debris and buildup in floor sink in janitorial closet. Observed buildup on non-food contact surfaces of soda machine and cappuccino machine. Maintain non-food contact surfaces of equipment clean. Manager instructed employees to clean impacted areas, 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))”

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