Chevron - 4th St Mini-Mart

1125 4th St, Eureka

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Chevron - 4th St Mini-Mart!!”

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Chevron - 4th St Mini-Mart! Yum yum!!”

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored over ready-to-eat lunch meat in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods to prevent cross-contamination.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

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

Conditions Observed: Chlorine test strips were not available during the inspection. Obtain chlorine test strips, store in a readily available location and use each time chlorine sanitizer is made to verify it is at 100PPM.

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))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Measured chlorine sanitizer 0PPM in sanitizer bucket. Change chlorine sanitizer solution when it becomes visibly soiled or when it falls below the required concentration of 100PPM. Operator replenished chlorine sanitizer solution in sanitizer bucket measuring 100PPM, thank you.

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))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Chevron - 4th St Mini-Mart knows how to get you fed in a sanitary manner. Now that's nummy!!”

© 2020 Lost Coast Communications Contact: news@lostcoastoutpost.com.