Holiday Inn Express & Suites - Eureka

815 W Wabash AVE, Eureka

Reinspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Holiday Inn Express & Suites - Eureka!!”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Current Food Handler Cards (FHC) were unavailable for review. Corrective Action: ensure that all of the facility’s food handlers have current cards and keep copies on file and available for review during inspection. If FHCs are expired ensure staff renew within 30 days.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed that chafing dish inserts being washed in the 3-compartment sink did not undergo a final sanitizing step. Corrective Action: ensure that all ware washing (i.e. dish washing) finishes with a proper sanitizing step (chlorine at a minimum of 100 ppm, 30 second immersion time, and drip dry before use or storage).

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)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed cleaning or sanitizing solution in unmarked spray bottle. Corrective Action: ensure that any chemical removed from its original manufactuer’s container is properly labeled and identified.

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)”

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

Conditions Observed: There was no means to adequately measure the sanitization method (such as test strips). Corrective Action: ensure that there is a method for the staff to measure and verify the proper concentration of sanitizer used for food contact surfaces.

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

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Holiday Inn Express & Suites - Eureka!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Holiday Inn Express & Suites - Eureka! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Holiday Inn Express & Suites - Eureka knows how to get you fed in a sanitary manner. Now that's nummy!!”

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