Larrupin Cafe on INSPECTED! Humboldt County Health Inspections from the Lost Coast Outpost – Lost Coast Outpost

Conditions Observed: Foods in two different cold holding units were measured above 41 F.Lox and cheese in in the dessert/appetizer area prep top bins were both measured at 48.2 F; pate in the under-counter fridge was measured at 43.2 F. In addition, in the Turbo-Air 3-door fridge, cut pineapple was measured at 42.4 F, and raw salmon filets were measured at 43.4 F. The built-in thermometer for the TurboAir unit was reading exactly 41 F. Please adjust and/or repair these refrigeration units to ensure that all foods therein are maintained 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))

Read this article:
Larrupin Cafe on INSPECTED! Humboldt County Health Inspections from the Lost Coast Outpost - Lost Coast Outpost