Providence St Joseph Hospital - Café

Food Facility - Multiple Unit- NE Addition
2700 Dolbeer St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured sliced tomatoes 49F egg salad 48F and tuna salad 48F in walk-in 1. Facility’s policy is that potentially hazardous foods (PHF) held above 41F for longer than 30 minutes must be discarded. Manager notified maintenance to adjust temperature of walk-in 1; ambient air measured 38F within 20-30 minutes. This minor violation was corrected.


“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))”

CP - New Facility Inspection


“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Providence St Joseph Hospital - Café!!”

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