Humboldt Cider Company

517 F St, Eureka

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed counter top behind handwash sink is beginning to fail. Repair/replace counter to provide a surface that is smooth, durable, nonabsorbent and easy to clean. Observed non-food contact surface of keg refrigerators are unclean; maintain clean to prevent buildup.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Humboldt Cider Company knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Humboldt Cider Company!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Humboldt Cider Company!!”

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

Conditions Observed: Food Safety Manager (FSM) on file with this office is no longer employed at the facility. Obtain FSM certificate and provide a copy to this office by 2/20/20 to avoid a reinspection.

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)”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Humboldt Cider Company! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed broken glass and mold-like substance in floor sink under 3 compartment sink. Regularly clean nonfood contact surfaces of equipment to prevent buildup.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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

Conditions Observed: Observed front door propped open during the inspection. The facility shall remain vermin proof and the front door shall remain closed at all times. If you choose to keep the door open, install a screen to prevent the entrance of vermin including animals, birds and insects.

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
30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottled containing QT sanitizer. Label all bottles containing chemicals when they are taken out of original manufacturer’s packaging. Employee labeled spray bottle as “sanitizer”, this minor violation was corrected on site, thank you.

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: Test strips were not available during the inspection. Obtain QT test strips, keep near 3 compartment sink and use each time QT sanitizer solution is made to verify it is at the correct concentration of 200ppm.

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))”

© 2021 Lost Coast Communications Contact: news@lostcoastoutpost.com.