El Cora Mexican Food
456 Briceland RD, Redway
08. Proper hot and cold holding temperatures.
Conditions Observed: Observed foods measured in the bottom of the deli prep to be above 41 F (green sauce, 45 F; sour cream, 48 F). Adjust/service/repair to cold-hold PHF at 41 F or below.
“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))”
70. Restroom facilities.
Conditions Observed: No formal restroom agreements available (per Owner, two businesses within 200 feet allow MFF employees to use their restrooms). As discussed during the inspection, provide your Inspector with a restroom agreement by 4 PM on 11/19/2020.
“MFFs shall be operated within 200 feet travel distance of an approved and readily available toilet and handwashing facility, or as otherwise approved by the enforcement agency, to ensure that restroom facilities are available to facility employees whenever the MFF is stopped to conduct business for more than a one hour period. (114315)”
CP - New Facility Inspection
“Humboldt foodies rejoice! Our reports show that El Cora Mexican Food knows how to get you fed in a sanitary manner. Now that's nummy!!”