The Boardroom

3750 Harris ST G Ste, Eureka

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, The Boardroom!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, The Boardroom! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Paper towel dispenser at handwash station adjacent to prep sink is lacking paper towels. Keep required supplies stocked in dispensers at all times for proper handwashing.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured cheese 46F, coppa 47.5F and grapes 46F with probe thermometer in BevAir under counter refrigerator. Measured ambient air of counter top display case 43F with probe thermometer. Adjust/service/repair refrigerator units to hold cold potentially hazardous foods at or below 41F at all times.

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))”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ambient air of counter top display case 48F. Adjust/repair/replace this unit to hold cold potentially hazardous foods at or below 41F at all times.

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: Observed refrigerator units holding potentially hazardous foods lacking internal thermometers. Install thermometers in a readily visible location of all refrigerator units to monitor holding temperatures.

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)”

41. Plumbing: proper backflow devices.

Conditions Observed: Observed refrigeration unit waste lines draining into buckets. Equipment, such as refrigeration units, that discharges liquid waste shall drain by means of indirect waste pipes through an air gap into a floor sink or other approved receptor.

ROACHY SAYS:

“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail The Boardroom!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, The Boardroom! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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