La Costa

664 S Fortuna Blvd, Fortuna

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed the rellanos and beans on the left side of the cookline hot hold are holding at approximately 127F-132F. Adjust, repair, or replace to hold all foods at a minimum of 135F at all times.

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

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, La Costa!!”

Routine Inspection

ROACHY SAYS:

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

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to La Costa! Yum yum!!”

Routine Inspection

ROACHY SAYS:

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

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