Bikini Brews

71 W 4th ST, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Cream cheese in upright 2-door refrigerator measured at 50 Fahrenheit. Corrective Action: ensure refrigerated potentially hazardous foods stay at 41 Fahrenheit or lower. Operator stated item is left out for up to 1-hour during times of high usage. Recommend dividing item into smaller portions and using one portion at a time so remaining portions stay in refrigerator.

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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Bin of ice machine has residue build-up. Corrective Action: remove ice from bin, then properly clean and sanitize.

ROACHY SAYS:

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

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed damp wiping cloths on countertop. Corrective Action: damp or wet wiping cloths that are being used must be held in a proper sanitizing solution. Corrected On Site: operator put cloths into existing sani-buckets with solution.

ROACHY SAYS:

“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))”

CP - Change of Ownership

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Bikini Brews!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed paper towel dispenser empty. Employee corrected on site providing home style paper towels. Please maintain paper towel dispenser stocked at all time.

ROACHY SAYS:

“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))”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive, sugary build-up in UC fridge. PIC is aware of spill and will clean/train staff to clean promptly.

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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