River Song Natural Foods

80 Country Club DR B #, Willow Creek

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Waffle batter (dated 11/3) in the middle right side shelf of the True 2-door refrigerator in the back storage area of the store was measured at 43.0° F. All other food temperatures in this unit were within required cold holding temperature ranges, but some were just at the threshold, and it was noted that the refrigerator was very full. Discussed the importance of maintaining adequate space for air flow to ensure the ability of the unit to maintain all foods at proper temperatures. The waffle batter was moved to another refrigeration unit during the inspection; thank you for correcting this minor violation.

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))”

22. Hot and Cold Water Available

Conditions Observed: Hot water at all three prep and warewash sinks was measured below the required minimum temperature of 120° F. Hot water at the prep sink in the sandwich bar area (on a separate on-demand hot water heater) was measured at 109° F, hot water at the 3-comp warewash sink in the large back storage room was measured at 115.5° F, and hot water at the warewash sink in the smaller janitorial/storage room was measured at 116.4° F. Please adjust/repair/replace hot water heaters as needed to ensure that a supply of hot water measuring at least 120° F is available at all faucets. This is a major violation requiring reinspection; please correct this violation by the “comply-by” date indicated above.

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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