Porter Street Barbeque of Eureka

605 Broadway, Eureka

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Porter Street Barbeque of Eureka!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Porter Street Barbeque of Eureka!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Porter Street Barbeque of Eureka! I see lots of happy hungry mouths in this establishment's near future!!”

Reinspection

ROACHY SAYS:

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

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Raw hamburger patties located in the two door undercounter refrigerator at a temperature of 46.0F. Potato salad located in the same refrigerator observed to be 44.6F. Ambient air temperature of refrigerator at 50F. All product relocated to walk-in refrigerator.

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))”

11. Proper cooking time and temperatures.

Conditions Observed: Observed raw half chicken pulled from the outdoor grill and stored in a hot holding unit. Chicken temperatures found between 139.6F - 155F. Requested procedure for fully cooking product prior to serving. Observed procedure deficient - did not reach required temperature of 165F. Reviewed cooking procedure from moment product is pulled from outdoor grill identified as product not totally reaching 165F prior ot being held in hot holding unit. Recommend cooking chicken to 165F prior to pulling from outdoor BBQ grill. COS product recooked.

ROACHY SAYS:

“Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135F. Single pieces of meat, fish, and raw shell eggs for immediate service, shall be heated to an internal temperature of 145F for 15 seconds. Comminuted meat, injected meat, raw eggs not for immediate service, or any food containing comminuted meat or raw eggs, shall be heated to an internal temperature of 155F for 15 seconds. Poultry, comminuted poultry, stuffed fish, stuffed meat, and stuffed poultry shall be heated to an internal temperature of 165F for 15 seconds. Other temperature requirements may apply. (114004, 114008, 114010)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: No evidence of consumer advisory observed on menu. Discussed consumer advisory information. Please provide by next inspection.

ROACHY SAYS:

“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: One two-door undercounter refrigerator holding temperature of 50F. Product inside refrigerator pulled in AM. Product to relocate to walk-in refrigerator. Please service refrigerator unit prior to storing potentially hazardous food in refrigerator unit. Unit shall hold temperature below 41F.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

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