Shell - 5th St Mini-Mart

1310 5th St, Eureka
Routine Inspection
22. Hot and Cold Water Available

Conditions Observed: Hot water measured 118F at 3 compartment sink. Adjust/repair/replace water heater to provide hot water at or above 120F at all mixing faucets at all times.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over ready-to-eat foods in walk-in refrigerator. Store raw eggs under ready-to-eat foods to prevent cross-contamination.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

39. Thermometers provided and accurate.

Conditions Observed: Observed walk-in refrigerator and Fresh Food Fast refrigerator are both stocked with PHF and lack thermometers. Install a readily visible thermometer in the warmest part of each refrigeration unit holding PHF to monitor temperatures frequently.

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)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed failing floors under and in front of 3 compartment sink. Repair/replace floors to provide a surface that is smooth, durable, nonabsorbent and easy to clean with 3/8” radius coving that extends up the wall at least 4”.

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)”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Shell - 5th St Mini-Mart!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Shell - 5th St Mini-Mart!!”

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

Conditions Observed: Observed 2 screws missing from ice machine plastic insert. Replace screws in ice machine.

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)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Restroom is lacking a self-closing door. Keep restroom door closed at all times, or install a self-closing mechanism on the door to prevent passage of dust, odors, or insects. Manager closed restroom door and facility has a policy to keep the door closed, please follow this policy, thank you for correcting this minor violation.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Shell - 5th St Mini-Mart knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
24. No rodents, insects, birds, or animals.

Conditions Observed: Observed excessive amount of flies in the facility, mostly in utility room. Increase pest control efforts to remove flies from the facility. Recommend installing insect electrocution devices that retain insect bodies, hang away from food and utensil storage and handling areas.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Chlorine test strips could not be located. Obtain chlorine test strips, store in a readily available location, and use each time chlorine sanitizer is made to verify it is at the correct concentration of 100PPM.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Restroom is lacking a self-closing door. Install self-closing mechanism on restroom door to prevent passage of dust, odors or insects.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed clutter in utility room, and paint tray on 2 compartment sink drain board. The 2 compartment sink shall be maintained clean and sanitized for warewashing purposes. Remove items that are unnecessary to the operation and maintenance of the facility and maintain this room clean.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed stained ceilings in utility room. Observed debris on floor under ice machine. Maintain floors and ceilings clean to prevent buildup.

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)”

Routine Inspection
30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed 2 unlabeled chemical spray bottles in the facility. Label all chemicals when removed from manufacturer’s original packaging for safety.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed debris on cappuccino machine drain board and area adjacent to dispensers. Clean non-food contact surfaces of equipment regularly to prevent buildup.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

42. Garbage and refuse properly disposed; facilities maintained.

Conditions Observed: Observed debris in dumpster area. Maintain dumpsters clean and free of debris.

ROACHY SAYS:

“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed restroom is lacking a self-closing door. Install a self-closing mechanism on restroom door to prevent passage of dust, flies and odors.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed stained ceiling in utility room. Clean impacted area. Observed debris on floor in utility room under soda syrup storage and debris on floor under ice machine. Clean floors regularly.

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)”

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