Hoopa Valley High School

Food Est - School Cafeteria
11400 Hwy 96, Hoopa

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Beverage Air milk cooler reading 51.3°F ambient temp today per in-unit display. Foods measured near or above 50°F included milk at 49.6°F, yogurt at 50.6°F, cream cheese at 51.4°F. All foods in cooler discarded (VCD) and cooler taken out of service pending service/repair. Thank you for correcting this violation on site. Do not use this unit until serviced and confirmed to be capable of holding foods at 41°F or below. Please start using provided refrigerator temperature logs.

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: No test strips available for measuring sanitizer solution (Sani-T-10 and chlorine). Warewash machine not reaching temperatures specified per manufacturer label (took 3 cycles to exceed 160°F utensil surface temperature). Pleas obtain test strips and service/maintain machine.

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:

“Take a victory lap, Hoopa Valley High School! 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 Hoopa Valley High School knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Hoopa Valley High School! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Hoopa Valley High School! I see lots of happy hungry mouths in this establishment's near future!!”

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