Eureka Natural Foods - McK

Food Facility - Multiple Unit - Grocery/Juice Bar
2165 Central AVE, McKinleyville

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Cut cantaloupe in under-counter keg fridge in juice bar area was measured at 43.0°F today. Please adjust/repair unit to ensure that all potentially-hazardous foods, including cut melon, 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))”

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Test strips for Sani-T-10 sanitizer at juice bar warewash station were missing the label with color chart for determining the concentration of the sanitizer. Please replace or provide replacement label / color chart to ensure that staff can verify correct concentration of sanitizer; thank you.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed dust, mold, and frost build up on fans, fanguards, walls, and ceilings of the walk in refrigerators and walk in freezer. Defrost, clean, and sanitize these areas regularly to prevent dust and mold from blowing onto the stored foods.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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