Humboldt Bay Provisions

205 G St, Eureka

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Humboldt Bay Provisions!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ambient air of Turbo Air keg refrigerator 42F with probe thermometer. Facility is storing smoked fish in this refrigerator. Manufacturer specifications on the box instruct to hold fish at/below 38F. Operator moved smoke fish to U-Star keg refrigerator holding at 37.5F, thank you for correcting this minor violation.

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))”

28. Food separated and protected.

Conditions Observed: Observed open bag of sugar on storage shelf. Transfer open food to a rigid container with a lid to prevent contamination or potential vermin attraction.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employees don gloves without prior handwashing. Handwashing is required prior to donning gloves. Observed employee wash gloved hands. Gloves are a single-use item that shall be replaced when contaminated or torn, after handwashing. Instructed employees on handwashing and proper glove use. This major violation was corrected on site.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured Cypress Grove cheese 41F with probe thermometer in keg refrigerator. Manufacturer’s specifications on the box say to hold cheese between 35F - 38F. Adjust keg refrigerator to hold at this temperature, or store Cypress Grove cheese in Turbo Air under counter refrigerator holding at 35F.

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))”

24. No rodents, insects, birds, or animals.

Conditions Observed: Observed several flies in the facility. Increase pest control efforts to remove flies. Recommend installing insect electrocution devices that retain insects within the device, install away from food and utensil storage and handling areas.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed door propped open during the inspection, resulting in flies coming into the facility. Keep the facility vermin proof at all times to prevent the entrance or harborage of animals, birds, or vermin, including but not limited to, insects and rodents. Keep the door closed at all times or install a screen if you choose to leave it open.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed smoked albacore tuna and smoked original pepper salmon stored in keg refrigerator holding at 41F. Manufacturer packaging specifies that the smoked fish shall be held at or below 38F. Operator adjusted refrigerator to a colder temperature, which measured 37.5F with probe thermometer at the end of the inspection. Observed garlic oil held out of temperature control. Adding fresh garlic to oil creates a potentially hazardous food that shall be held at or below 41F or at or above 135F at all times. Employee discarded approximately 1 cup of garlic oil and will hold all garlic oil under temperature control in the future. This major violation was corrected on site, thank you.

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))”

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