Hole in the Wall - Eureka

1331 Broadway, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Macaroni salad in front customer reach in was measured at 49F today. Ambient temperature of the unit was measured to be 44F. The food was prepared onsite the day before. With a temperature difference between the food and the cooler, there is the possibility that this food was not properly cooled the previous day. Repair this cooler to hold foods at or below 41F. Be sure to rapidly cool all cooked/cooled foods- 135-70F within 2 hours and 70-41F within 4 hours. Cooking food in shallow, wide containers are an approved method of cooling for macaroni and potato salad. Strongly recommend developing a procedure for cooling these foods adequately. Macaroni and potato salads were tossed today.

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))”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: A large proportion of the ceiling of the employee bathroom missing. Add smooth, easily cleanable ceiling to this location.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Hole in the Wall - Eureka!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Hole in the Wall - Eureka! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Hole in the Wall - Eureka! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Hole in the Wall - Eureka!!”

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