Chevron - Willow Creek Mini-Mart + Aztec Grill

39103 Highway 299, Willow Creek

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Raw egg mixture on shelving in cookline area was measured at 70.6°F. Mixture was voluntarily discarded (COS; VCD) and kitchen staff were instructed to keep refrigerated or in an ice bath in order to maintain at or below 41°F at all times; thank you. Cold holding temperatures for PHF were found to be above the maximum specified temperature of 41°F in the kitchen prep top unit and in the open-air grab-and-go display case. Out-of-compliance temperatures ranged from 45.8°F to 49.6°F; see Measured Observations table for specific measurements. Prep top unit was adjusted to a lower temperature during the inspection; thank you. Please adjust/service/repair refrigeration units as needed and regularly monitor temperatures 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))”

09. Time as public health control; procedures and records.

Conditions Observed: Facility has implemented time as a public health control (TPHC) for chicken tenders in the glass-front hot-holding display case, due to inconsistent temperatures in different areas of the case. A TPHC log sheet was in use showing the time that each batch of chicken was done cooking / placed in the case, and the time (4 hours later) by which it must be served or discarded. Staff interviewed were aware of this process, but there was no written procedure in place. Please document the TPHC process in a written procedure and provide a copy to this office by the comply-by date noted above; thank you.

ROACHY SAYS:

“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”

10. Proper cooling methods.

Conditions Observed: Chicken breasts were observed cooling in a pile on a pan on the countertop covered with plastic wrap. Kitchen staff report the chicken was cooked approximately 1/2-hour prior and was covered while cooling to protect it from contamination due to being in a high-traffic area. A pan of carnitas in a deep pan in the walk-in that was prepared and cooled the day before was measured at 44.0°F. A pot of cooked beans was observed cooling in an ice bath in the prep sink and was being stirred regularly to facilitate cooling, but no probe thermometer long enough to check the internal temperature at the geometric center of the pot was available. Discussed proper cooling processes to ensure rapid cooling, including cooling in shallow pans and monitoring temperatures regularly during the cooling process. Chicken was distributed to multiple pans in thinner layers and placed uncovered in an area of the walk-in where cross-contamination would be unlikely for the duration of the cooling process, and kitchen staff were educated on proper cooling procedures for all PHF. Thank you for addressing this violation on-site during the inspection. Please ensure that all PHF is cooled using only proper cooling methods and is monitored closely to ensure that it cools from 135°F to 70°F in no more than two hours, and from 70° to 41°F in no more than four hours; thank you.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

27. Approved thawing methods used; frozen food.

Conditions Observed: A package of sliced turkey lunchmeat was observed thawing in a container of water at room temperature (and only partially-submerged). Discussed proper thawing methods with kitchen staff. Corrected on site; turkey was moved to walk-in refrigerator to complete thawing; thank you. Please ensure that only approved thawing methods, as referenced above, are used for potentially hazardous foods.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

34. Non-food-contact surfaces clean.

Conditions Observed: Buildup of food/debris was observed on several non-food-contact surfaces in the facility (floor in corners of kitchen under warewash sink and under/behind cookline equipment; on non-food-contact surfaces of slicer, countertop scale, and undercounter dry food storage bins; hood baffles above grill on left side of cookline, and on non-food-contact areas of ice machine). Please thoroughly clean all areas and maintain clean in order to prevent cross-contamination and/or attracting vermin; 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))”

39. Thermometers provided and accurate.

Conditions Observed: No thermometer was provided in the prep top refrigeration unit. Please ensure that a thermometer with at least +/- 2 degrees F accuracy is provided for this unit; thank you.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Mops were observed stored head-down in the mop sink and in water in the mop bucket, and there was clutter/debris in the mop sink. Please maintain sink clean, and please store mops in a manner that allows them to air-dry without contaminating other surfaces; thank you.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Bases at intersection of floor with exterior walls of new walk-in / beer cave (on the interior of the food facility) were not coved. Please replace/add coved bases with 3/8-inch minimum radius, and extending at least 4 inches up the walls; thank you.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

Reinspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Chevron - Willow Creek Mini-Mart + Aztec Grill!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Internal temperatures of chicken strips in the hot holding display case were measured below the required minimum hot holding temperature of 135° F (116.4° F and 125.6° F in different parts of the unit). Attempts to adjust the unit to reheat the chicken strips were unsuccessful. Because the chicken strips had been cooked that morning and had been below the required temperature for an uncertain period of time, they were voluntarily discarded by the operator; thank you. Please adjust/repair/replace this hot holding unit to ensure that it is capable of holding potentially hazardous foods at or above 135° F. Please discontinue use of this hot holding unit until this correction is made. In addition, please be sure to monitor both the unit temperature and internal temperatures of hot-held foods regularly. This is a major violation requiring reinspection. Please provide evidence of correction to your inspector (e.g., service/repair invoice and photographic evidence that the unit is capable of holding foods at or above 135° F) by the comply-by date listed above in order to avoid the need for an on-site 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))”

10. Proper cooling methods.

Conditions Observed: A batch of mild green salsa held in a covered plastic container in the walk-in cooler (dated 11/3/2020) was measured at 54.6° F. In addition, a batch of pinto beans cooked the night before (dated 11/2/2020) was measured at 45.0° F. Discussed proper cooling processes, including time frames and monitoring of temperatures during the cooling process, with staff and management. Salsa and beans were removed and placed in ice baths in metal containers for further cooling; thank you. Please ensure that all foods are properly cooled (from 135° F to 70° F within no more than two hours, and from 70 to 41° F within another four hours, for a maximum total cooling time of 6 hours) before being placed in the walk-in for cold holding. It is strongly suggested that this facility use the provided cooling logs to ensure that foods are cooled adequately and within correct time frames.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

22. Hot and Cold Water Available

Conditions Observed: Hot water at the 3-compartment warewash sink was measured at 110.2° F at the start of the inspection. Per staff, dishes had recently been done and the hot water might still be reheating; however, even after waiting until the end of the inspection to allow time for the hot water heater to reheat the water (approx. 45 minutes), the hot water still reached a maximum temperature of only 116.4° F. Hot water shall be supplied at a minimum of 120° F at the faucet. Please adjust/repair/replace the hot water heater (up to and including providing a higher-capacity hot water heater, if appropriate) to ensure that hot water is available at a minimum of 120° F at the faucet at all times. This is a major violation requiring reinspection. Please provide evidence of correction to your inspector (service invoice and/or confirmation of adjustment, including photographic evidence that hot water at the faucet reaches 120° F) by the comply-by date listed above in order to avoid the need for an on-site 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)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: One of the three bulk dry food storage bins in the back prep area contained a plastic container with no handle that was being used as a scoop. Dispensing utensils such as scoops must be stored with their handles above the top of the food to prevent cross-contamination. Please provide a scoop with a handle that can be appropriately stored above the top of the food. The large metal ice scoop for the large ice maker in the back janitorial/storage area, which is used for filling bags of ice for sale to consumers, was damaged (broken/split in two places). Please replace ice scoop with one that is smooth and free of breaks, chips, and similar imperfections.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

39. Thermometers provided and accurate.

Conditions Observed: The thermometer within the hot holding unit used for chicken strips and other deep fried foods was not working (dial was not registering any temperature reading). Please provide a working thermometer for this unit.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

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