Shell - McKinleyville Mini-Mart

1606 Central Ave, McKinleyville

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Shell - McKinleyville Mini-Mart! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ambient air 48.5F and cheese 48.7F with probe thermometer in Seaga refrigerator. Adust/service/repair Seaga refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Employees moved all potentially hazardous food items to another refrigerator holding at/below 41F until this refrigerator can be serviced.

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))”

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

Conditions Observed: Test strips could not be located during the inspection. 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))”

39. Thermometers provided and accurate.

Conditions Observed: Observed 2 refrigerators holding potentially hazardous food items lacking internal thermometers. Install a readily visible thermometer in the warmest part of each refrigeration unit to monitor holding temperatures regularly.

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)”

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