Chevron - McKinleyville Aztec Grill + Mini-Mart

1693 Central AVE, McKinleyville

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

Conditions Observed: Facility does not have a currently-certified Food Safety Manager due to recent staffing changes. Both the store manager and the kitchen manager were already enrolled in an upcoming FSM course. Please obtain current FSM certificate and ensure this is available at the facility during the next routine inspection; thank you.

ROACHY SAYS:

“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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Cold holding temperatures for PHF were found to be above the maximum specified temperature of 41°F in several instances (e.g., foods on walk-in shelves where hot foods were cooling, in prep top unit in cookline area, and in upper shelves / front row of open-air grab-and-go display case). Out-of-compliance temperatures ranged from 41.4°F to 48.6°F; see Measured Observations table for specific measurements. Please adjust/service/repair refrigeration units as needed to ensure that potentially-hazardous foods are held at or below 41°F at all times; thank you.

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))”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Chevron - McKinleyville Aztec Grill + Mini-Mart!!”

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