Beau Pre Golf Course - Snack Bar

1777 Norton Rd, McKinleyville



“Wow! Roachy can see himself in your butterknives! Way to go, Beau Pre Golf Course - Snack Bar!!”

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

Conditions Observed: No current Food Safety Manager. Please obtain certificate within 60 days.


“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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Hot water at kitchen handwashing sink was 127.1°F today and cold water adjustment was unavailable due to a leak needing repair. Cold water was turned back on during the inspection and will remain on until leak is repaired so that hot water for handwashing can be adjusted to 108°F or below; thank you.


“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Half and half in keg refrigerator was measured at 43.0°F (internal temperature). Half and half was moved to a different (colder) refrigerator and bar staff were re-trained not to store PHF in the keg fridge; thank you.


“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))”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Menu includes eggs and burgers cooked to order, but no Consumer Advisory was present. This is a major violation requiring reinspection. Consumer Advisory informational handout was provided to PIC. Please add Consumer Advisory (both disclosure and reminder) to menu by the Comply-By date noted above and send to inspector electronically to avoid the need for an on-site reinspection; thank you.


“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Dry wiping cloths observed being re-used and no sani-buckets were in use. Please store wiping cloths in sanitizer solution or only use cloths once. Dry wiping sloths were removed during the inspection and sani-buckets were filled with solution and used to store wiping cloths; thank you for correcting this on site.


“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

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