Hunan Restaurant - Eureka

2912 E St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Temperatures taken by operator: Product located at cook-line refrigerator chicken, at 42F, beef at 44F. Corrected on site by , relocating product to walk-in refrigerator for rapid cooling and replacing it with product from walk-in refrigerator. Unit holding a temperature at 38F.

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))”

Routine Inspection
27. Approved thawing methods used; frozen food.

Conditions Observed: Encountered one raw duck in its package thawing at room temperature. Tempered at 45F. Discussed proper thawing methods. Corrected on site by employee discarded packaged product.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

31. Food storage; food storage containers identified.

Conditions Observed: Observed tofu stored uncovered on lower shelf of walkin, discussed the importance of storing food covered to prevent cross contamination. Corrected on site, employee removed product, and covered product.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

Routine Inspection
28. Food separated and protected.

Conditions Observed: SECOND NOTICE: observed numerous containers with food stored on lower shelves of cookline refrigerator. Please maintain food covered especially when storing on lower shelves.

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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed walkin metro shelves with dust and debris accumulation. Please scrub and maintain clean. Observed debris accumulation in warewashing area beneath on lower prep table shelving. Please declutter and maintain clean. Observed cookline equipment thick with grease and debris. Please clean and maintain clean.

ROACHY SAYS:

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

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Exhaust ventilation filter observed with an accumulation of grease, please clean and maintain clean. The inside of the hood lacks lights. If and when facility changes ownership, new owner shall upgrade hood to meet CalCode requirements. Prior to any changes or remodel, palns shall be submitted to our office for review and approval.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

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

Conditions Observed: Rodent proof back door.

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)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed a deteriorated walkin refrigerator floor. Floor is warped and rusty and dirty. Please clean. Observed walkin walls rusty, dirty. Please maintain clean.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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