Amigas Burritos

317 5th St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Items in both of the two prep top cold holding units were found to be slightly above the maximum cold holding temperature of 41°F (measured temperatures ranged from 43.4°F - 44.4°F). Potentially hazardous foods must be held at or below 41°F or at or above 135°F. Corrected on site. Per discussion with operator, foods were just stocked that morning and temperatures had been checked at that time (temperatures for inspection were taken at approx. 9:15 am). Operator adjusted the temperature settings to a lower setting for both units and will continue to monitor temperatures to ensure they remain below 41°F. Thank you for correcting this minor violation. Please continue to monitor temperatures, and adjust or repair the refrigeration units if needed.

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: Thermometers were not present in the two prep top cold holding units in the cookline area. Please provide thermometers for these two refrigeration units.

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)”

Routine Inspection

ROACHY SAYS:

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

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 Amigas Burritos! Yum yum!!”

Routine Inspection
36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Food stored in single use sour cream plastic containers. Please provide NSF approved storage containers and discontinue the practice of reusing single use containers and lids.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

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