Gas-N-Go - Mini Mart

1711 4th St, Eureka

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Gas-N-Go - Mini Mart! I see lots of happy hungry mouths in this establishment's near future!!”

Reinspection
14. Food in good condition; safe and unadulterated.

Conditions Observed: Observed Hot Pockets stored in the refrigerator. Per the routine inspection conducted on 1/3/20, you may not store this food item in the refrigerator as manufacturer states that the product must remain frozen for food safety and quality. Discontinue sales of this product immediately until you can provide space in the freezer to maintain the Hot Pockets frozen at all times. Operator removed Hot Pockets from sales floor, this repeat major violation was corrected.

ROACHY SAYS:

“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ambient temperature of Nestle ice cream freezer 30F. All ice cream stored in this freezer is not currently in a frozen state. Adjust/service/repair Nestle ice cream freezer to maintain at a temperature at which all moisture therein is in a solid state. This is a major violation that will require a reinspection on or after 1/6/19. You may submit a copy of the service invoice in place of a reinspection. Operator posted sign on freezer, “Out of Order.”

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))”

14. Food in good condition; safe and unadulterated.

Conditions Observed: Observed Hot Pockets stored in refrigerator holding at 41F. Manufacturer states on Hot Pockets package, “Keep frozen for food safety and quality.” Immediately discontinue storing Hot Pockets in the refrigerator and follow manufacturer’s instructions on food safety. Operator removed 7 packages of Hot Pockets from sales floor, this major violation was corrected, thank you.

ROACHY SAYS:

“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed glass cleaner stored in a plastic water bottle on shelf above 3 compartment sink. Discontinue storing chemicals in food containers and label all chemicals when taken out of original manufacturer’s packaging for safety.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

39. Thermometers provided and accurate.

Conditions Observed: Please provide a thermometer in the “Fresh Zone” refrigerator holding Naked Juices to monitor holding temperatures.

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)”

42. Garbage and refuse properly disposed; facilities maintained.

Conditions Observed: Observed dumpster area is full of debris. Keep dumpsters closed at all times and maintain dumpster area clean.

ROACHY SAYS:

“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Gas-N-Go - Mini Mart! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed paper towels sitting on paper towel dispenser. Keep required supplies stocked in dispensers at all times for proper handwashing.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed soiled tongs used for hot dog service. The 3 compartment sink is not capable of holding water in the basins and the facility did not have means to sanitize utensils. This is a major violation. **All unapproved equipment and menu items are discontinued until further notice**

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)”

31. Food storage; food storage containers identified.

Conditions Observed: Observed nacho cheese bag in nacho cheese warmer/dispenser lacking a date code. Per manufacturer, the nacho cheese is only good for 5 days after it has been opened and put into the warmer. You are required to date the nacho cheese bag. Please instruct all employees on this procedure to ensure the nacho cheese is not sold past 5 days after opening. See California Department of Public Health (CDPH) Memorandum regarding nacho cheese warming units at retail locations for more information. **All unapproved equipment and menu items are discontinued until further notice**

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed tongs used to portion hot dogs and taquitos lacking a sanitary container. When you are approved to serve new menu items, provide a sanitary container to store the tongs in. Maintain tongs and container clean and sanitized. **All unapproved equipment and menu items are discontinued until further notice**

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)”

49. Plan Review.

Conditions Observed: Facility added menu items (nachos, hot dogs and taquitos) and hot holding equipment without submitting plans and obtaining approval from this office. Immediately discontinue serving these foods until necessary approval is obtained.

ROACHY SAYS:

“A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the enforcement agency for review. Applicant shall receive plan approval before starting any new construction or remodeling of any facility for use as a retail food facility. Plans and specifications may also be required by the enforcement agency if the agency determines that they are necessary to assure compliance with the requirements of this part, including, but not limited to, a menu change or change in the facility's method of operation. (114380 (a, b))”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed hand wash station lacking paper towels in paper towel dispenser. Keep hand wash station fully stocked, with required supplies in dispensers at all times to properly wash hands. Paper towels were provided. This minor violation was corrected on site, thank you.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

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