LoCo Fish Co #3

550 S G ST, Arcata

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the Arctic Air countertop cold-hold to be above 41 F (mushrooms with veggies, 48 F; kraut, 50 F; dressing, 60 F). Foods were moved to the upright fridge. Kraut was transferred to a smaller container - COS. Revise cold-holding procedure to keep PHF at or below 41 F (i.e., keep foods in direct contact with refrigeration).

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))”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed a metal cup resting in rice. As discussed during the inspection, use a utensil with a handle. Keep handle up and out of food.

ROACHY SAYS:

“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, LoCo Fish Co #3!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured dredge/batter on ice bath to be 52 F. Per PIC, dredge is beer and a panko mix (no egg). Revise cold-holding method to keep dredge at 41 F or below.

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 3 to 4 flies in the facility. Observed fly land on interior side of dredge container. Increase pest control to remove flies from the facility; cover foods during breaks in service. PIC closed screen door on truck. COS. The screen door shall be kept closed at all times.

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)”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: LoCo Fish Co #3! I see lots of happy hungry mouths in this establishment's near future!!”

CP - New Facility Inspection
22. Hot and Cold Water Available

Conditions Observed: Measured hot water at the 3-part sink to be 111.4 F; observed water temperature to be flashy. FSM attempted to trouble-shoot. See notes below. Adjust/service/repair to deliver hot water at 120 F or greater.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

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