Coastal Grove Charter School

1897 S St, Arcata

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Coastal Grove Charter School!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Coastal Grove Charter School!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Coastal Grove Charter School!!”

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 Coastal Grove Charter School! Yum yum!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Coastal Grove Charter School!!”

Routine Inspection
15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed black, resin like build-up on triangular prong on table-mounted can opener. Showed observations to FSM and brought to 3-part sink; reviewed how to clean. COS. Maintain this surface to be free of build-up.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Observed gallons of milk thawing in water in the third bin of the 3-part sink. Thaw milk in a fridge at or below 41 F.

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)”

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