Redway Liquors

3362 Redwood Dr, Redway

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Redway Liquors!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured pulled pork in the hot case to be 114 F. Per Deli Manager, pork was pulled and put in the hot case about one hour prior to the start of the inspection. Operator reheated pork on flat top. Measured pork to be 174 F. COS. Put foods in the hot case at their final cooking temperature or above 135 F.

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))”

39. Thermometers provided and accurate.

Conditions Observed: Unable to locate a thermometer in the cubby fridge below the dessert case. Provide a thermometer for this fridge,

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

Reinspection

ROACHY SAYS:

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

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods below 135 F in the lower left side of the deli case (chicken and rice, 105 F; chicken wings, 111 F). Showed observations to FSM; measured ambient air to be 98 F. Operator discarded rice and adjusted settings on hot case. Adjust, service, repair to hot hold all foods at 135 F or greater. Obtain a hot holding thermometer for this unit. This violation requires a reinspection on/after 1/2/18.

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))”

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