Devere's Tex Mex

3943 Walnut Dr A Ste, Eureka

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured beans 45F stored in under counter refrigerator. Per operator, the beans were prepared yesterday at 5PM. Potentially hazardous foods (PHF) must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Approximately 6qt of improperly cooled beans were discarded. Due to lack of adequate space and equipment to facilitate the rapid cooling of PHF, the operator will now cook foods for same day service by maintaining temperatures at/above 135F and then discarding anything that is left at the end of the day. This major violation was corrected.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw eggs stored on top of a carton of strawberries in under counter refrigerator. Observed several types of raw potentially hazardous foods (PHF) of animal origin commingled in bottom portion of 2 door prep table. Store raw PHF separate from ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination.

ROACHY SAYS:

“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 pink mold-like substance in ice machine. Follow manufacturer instructions to maintain ice machine clean and free of mold.

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)”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Devere's Tex Mex! I see lots of happy hungry mouths in this establishment's near future!!”

CP - Change of Ownership

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Devere's Tex Mex! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Devere's Tex Mex!!”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Devere's Tex Mex! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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

Conditions Observed: Aluminum griddle pans are heavily warped due to heat. Replace with heavier duty pans.

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)”

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 Devere's Tex Mex! Yum yum!!”

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