Carmela's Mexican Restaurant McKinleyville

1701 Central Ave, McKinleyville

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed shredded cheese held out of temperature control on the cookline. Per operator, the cheese is held out of temperature and used up quickly. You must hold the shredded cheese at/below 41F at all times, or you may hold it out of temperature control if it is time labeled for 4 hours and discarded after that 4 hours has past. Employee moved shredded cheese to walk-in refrigerator holding at 37.5F, this major violation was corrected.


“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))”

28. Food separated and protected.

Conditions Observed: Observed sour cream container stored in shredded lettuce in prep table. Discontinue this practice immediately to prevent cross-contamination to foods. Operator removed sour cream container from lettuce, thank you. Observed mole sauce held in plastic sour cream container in steam table. The plastic sour cream container is a single-use container made to hold cold food, i.e., sour cream. These containers are not made for hot holding potentially hazardous foods. Provide commercial, food-grade containers for food storage to prevent contamination to foods. Observed hole in one chip container. Replace chip container.


“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

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

Conditions Observed: Observed mold-like substance in ice machine. Operator called and scheduled a professional service to clean and sanitize the ice machine. Please maintain the ice machine per manufacturer’s instructions to prevent mold growth. Observed food debris in ArcticAir freezer. Clean interior of refrigeration units regularly to prevent buildup.


“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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