The Couxp

Trailer
100 Ericson CT, Arcata
Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, The Couxp!!”

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured kimchi 43F, coleslaw 47F, sauce 45F stored in top portion of the prep table. Adjust/service/repair prep table to hold cold PHF at/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))”

10. Proper cooling methods.

Conditions Observed: Measured par-cooked chicken 67F-72F cooling in an ice bath in Norlake freezer. Observed more than a single layer of chicken in deep plastic container. PHF must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours by use of ice baths, ice as part of the ingredient, divide large food quantities into smaller portions, spread thick foods into thin layers and place in refrigerator or freezer, use of metal pans is preferred. Draft a written procedure for how you will rapidly cool foods. Use the food cooling log to document the cooling process to verify time and temperature parameters are always met. Provide proof of correction to this office by 10/14/21 4PM to avoid a billable reinspection.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Employee donned single-use gloves without first washing their hands. Hands must be washed prior to donning a new pair of gloves. Discussed handwashing and proper glove use with employees. Continue training and monitoring employee personal hygiene.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Paper towels were not provided at the handwash station and only napkins were available. Keep required supplies stocked in dispensers at all times for 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 coleslaw 55F and parmesan cheese 65F in top portion of the prep table. Observed use of uncovered plastic inserts for food storage and ambient temperature on the trailer was warm. Recommend storing cold foods in covered metal containers to conduct colder temperatures to foods; maintain cold PHF at or below 41F at all times. This is a major violation that will require a reinspection on or after 10/6/21.

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))”

10. Proper cooling methods.

Conditions Observed: Measured par-cooked chicken cooling in a deep covered plastic container that was stored in Avantco 2 door under counter refrigerator 88F - 102F. Per operator, the chicken was partially cooked this morning approximately 4 hours prior to the inspection. PHF must be rapidly cooled from 135F - 70F within 2 hours and from 70 - 41F within 4 hours. Cooling should be conducted at your commissary. All improperly cooled par-cooked chicken was discarded. This is a major violation that will require a reinspection on or after 10/6/21.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

67. Food storage and preparation space.

Conditions Observed: Facility is dredging chicken in the 3 compartment sink. Stop this practice immediately and provide ample space to conduct food preparation. The 3 compartment sink is dedicated to warewashing only.

ROACHY SAYS:

“During operation, no food shall be conveyed, held, stored, displayed or served from any place other than a MFF. Food preparation counter space shall be provided commensurate with the food operation, adjacent to all cooking equipment. Food products remaining after each day's operation shall be stored in an approved commissary or other approved facility. All potentially hazardous foods held at or above 135F on an MFF shall be destroyed at the end of the operating day. (114305)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured minor temperature violations in the 2-door advantgo fridge (sliced cukes, 43 F; cheese, 44 F). Adjust/service/repair to cold-hold foods at or below 41 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))”

22. Hot and Cold Water Available

Conditions Observed: Observed cold-water faucet to be non-operational (faucet was turned off below the sink due to inconsistent delivery). Repair faucet/sink to deliver a steady volume of cold water.

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)”

CP - Change of Ownership

ROACHY SAYS:

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

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