Holiday Inn Express & Suites - McK
3107 Concorde Dr, McKinleyville
Thursday, Aug. 19, 2021 (0 violations)
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 - McK!!”
Thursday, Aug. 5, 2021 (3 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Food Safety Manager’s certificate expired on 4/18/2021. Please obtain a current FSM certificate by the comply-by date noted above; thank you.
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)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Hot holding temperatures were measured below 135°F for omelets and sausage patties today. Omelets were measured below 130°F. All items were voluntarily discarded; thank you. It was noted that serving tongs were being placed back in hot holding units in such a manner that the lids were being propped open, which might be contributing to the temperatures being lower than intended. Staff plan to make adjustments to tong storage, and/or adjust hot holding unit temperatures and monitor food temperatures to ensure they remain in compliance pending reinspection; thank you. Please ensure that all food held hot remain at or above 135° at all times.
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))”
48. Signs Posted, Last Inspection Report Available.
Conditions Observed: Facility permit was posted in a food prep area not visible to customers. Permit was moved to a visible location at the front desk during the inspection; thank you for correcting this on site.
ROACHY SAYS:
“Handwashing signs directing employees to wash hands shall be posted in each toilet room used by food employees. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. A copy of the most recent routine inspection report shall be maintained at the food facility and made available upon request. The food facility shall post a notice advising consumers that a copy of the most recent routine inspection report is available for review by any interested party. A permit shall be posted in a conspicuous place. (113725.1, 113953.5, 113978, 114381(e))”
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