North Coast Eureka Co-Op
Food Est - Community Kitchen - MU
25 W 4th St, Eureka
Wednesday, Oct. 7, 2020 (1 violation)
Routine Inspection
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed debris accumulation at floor sink located beneath the three compartment sink. 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)”
Thursday, Nov. 14, 2019 (1 violation)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Dairy ranch dressing at 46F. Dressing in salad bar display area, had been for 1 hr. Discussed only filling container to half size. Corrected on site product redirected to walkin refrigerator for rapid cooling and new product replaced at salad bar.
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))”
Tuesday, March 5, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail North Coast Eureka Co-Op!!”
Wednesday, Feb. 27, 2019 (1 violation)
Routine Inspection
12. Proper reheating procedures for hot holding.
Conditions Observed: Barley soup at salad bar hot holding temperature 129 F. Barley soup reheated in community kitchen. Other sauces reheated between 119-149F. All product reheated to above 165F. Discussed proper reheating methods and the need for SOP’s for reheating product.
ROACHY SAYS:
“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”
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