Eureka Natural Foods - McK
Food Facility - Full Prep
2165 Central AVE, McKinleyville
Friday, July 16, 2021 (1 violation)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Several packaged grab-and-go items in two specific sections of the deli area island display cases were measured above 41°F today. Specifically, all items in the proteins section (crab cake, tri-tip, chicken breast, and line-caught salmon) were measured above 50°F (ranging from 52.0°F to 57.2°F), and two items in the lunchmeat section opposite the salad bar were measured above 41°F but below 50°F (sliced turkey and chicken salad). The items in the protein display case were all voluntarily discarded, and all items in the section with the sliced turkey and chicken salad were moved to the walk-in for cooling, and maintenance was called to service these units; thank you. It was noted that the built-in temperature displays for the units were indicating cold ambient air temperatures (in the range of 29°F) underneath the display cases, so something may be preventing this cold air from adequately cooling the display sections above. Please service/repair/replace units by the Comply-By date noted above to ensure that they are functioning correctly, and please discontinue use of these two sections of the deli island display cases until the units are repaired and verified to be holding foods at or below 41°F at all times. Please also closely and frequently monitor all other foods in the other/adjacent sections of these cases to ensure that they remain at or below 41°F at all times. Note that due to the foods measuring above 50°F, this is a major violation requiring reinspection. In addition, three items in the sandwich bar area behind the deli counter (both in the prep top section and in the under-counter fridge) were measured above 41°F (sliced turkey at 42.8°F, tempeh blocks at 43.0°, and tzatziki sauce at 47.0°F). Please adjust/service/repair this unit to ensure that it is holding all potentially-hazardous foods at or below 41°F; 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))”
Friday, April 26, 2019 (3 violations)
Routine Inspection
28. Food separated and protected.
Conditions Observed: Observed open containers of food adjacent to scale used to weigh bulk foods. Observed electrical cord in direct contact with toasted coconut in uncovered container. Cover all stored foods when not in use to protect from contamination. Operator discarded toasted coconut, thank you. Observed open bulk bags on bottom shelf of stainless steel prep table. Once a bulk bag of food is opened, transfer it to a rigid container with a tight fitting lid to protect from cross-contamination or vermin attractant.
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))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed utensils stored in room temperature water at sandwich prep table. During pauses in food preparation, utensils shall be stored in the following manner: -On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. -In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. -In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
38. Adequate ventilation and lighting, designated areas, use.
Conditions Observed: Observed non-functional light in ventilation hood. Replace light bulb to provide adequate lighting.
ROACHY SAYS:
“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”
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