Jack's Seafood

4 C ST B Ste, Eureka

Reinspection

ROACHY SAYS:

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

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Bar handwash hot faucet not functioning. Repair hot faucet.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Cooked fries out on counter measured above 60F today- placed back into cooler at they were out for limited time. Keep all cold foods under temperature control- do not leave foods on counter.

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))”

10. Proper cooling methods.

Conditions Observed: Rice was observed out on counter cooling in large containers today. Cheese sauce observed below 135 cooling on counter in large portion. Observed marinara sauce cooling in large plastic containers before being placed into walkin- these large portions will not cool rapidly enough. Choose a cooling method that works for your facility- approved options are in shallow pans, smaller/thinner portions, metal containers, using ice paddles, adding ice as an ingredient, or other method approved by this department. Cool from 135-70F within 2 hours and 70 to 41F within 4 hours. Monitor cooling foods until they are below 41F.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Bar warewash quaternary ammonium sanitizer in bar sink measure below 200 ppm today. Use more tablets until level reaches correct concentration of at least 200 ppm.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: Oysters observed separated from original bag with no accompanying shellstock tag. Oysters must be kept with tags until used up. Do not store oysters separate from tag. Add date oysters first sold and the date when the last oyster sold to each tag batch or use other method to properly track oyster sales dates and lots.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Jack's Seafood! 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:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Jack's Seafood!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Cut potatoes observed on cookline out of temperature control above 50F. Per the cook, potatoes had been out during lunch period. Either keep this food under constant temperature control or submit procedure for time as a public health control and time label for discard time 4 hours after removal from temp control. Potatoes were discarded.

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))”

17. Compliance with shell stock tags, condition, display.

Conditions Observed: Bagged oysters in walkin were kept with tag, main oyster bin in prep cooler had tag with it but one leftover bin tag lacked tag. Finished oyster tags were kept in a neat and organized fashion but lacked dating as to when they were served. Please begin writing dates of service on completed tags. This is important for investigation of oyster lots in the event of oyster bed recalls or outbreaks.

ROACHY SAYS:

“Shellstock shall be obtained in containers that bear legible source identification tags. A food facility shall ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers. Shellstock tags shall remain attached to the container that they are received in until the container is empty. The identity of the source of the shellstock sold or served shall be maintained for 90 days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock is sold or served. The source of the shellstock on display shall be identified. Shellstock that are portioned or prepackaged shall have a copy of the corresponding shellstock tag. Except in accordance with an approved HACCP plan, molluscan shellfish life-support system display tanks shall not be used to display shellfish that are offered for human consumption. (114039-114039.5)”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Jack's Seafood! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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