Zoe Barnum High School Teaching Kitchen

216 W Harris St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured shredded cheese and butter 46F, and pepperoni 45F in True 2 door refrigerator. Adjust/service/repair unit to hold cold potentially hazardous foods 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))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Zoe Barnum High School Teaching Kitchen knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Zoe Barnum High School Teaching Kitchen!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Zoe Barnum High School Teaching Kitchen!!”

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