El Chipotle Mexican and American Food
850 Crescent Way, Arcata
Tuesday, Nov. 2, 2021 (6 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: No pump soap at the bar handwashing sink. Provide liquid soap in a dispenser for the bar handwashing sink.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
11. Proper cooking time and temperatures.
Conditions Observed: Measured two pieces of chicken for a chicken tostada with a metal stem thermometer after chicken was pulled off the grill. Measured a larger piece to be 160 F; measured a smaller piece to be 162 F. Cook put plated tostada in the salamander. Measured the surface temperature of the chicken to be 169. COS. Revise cooking procedure to cook chicken to 165 F.
ROACHY SAYS:
“Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135F. Single pieces of meat, fish, and raw shell eggs for immediate service, shall be heated to an internal temperature of 145F for 15 seconds. Comminuted meat, injected meat, raw eggs not for immediate service, or any food containing comminuted meat or raw eggs, shall be heated to an internal temperature of 155F for 15 seconds. Poultry, comminuted poultry, stuffed fish, stuffed meat, and stuffed poultry shall be heated to an internal temperature of 165F for 15 seconds. Other temperature requirements may apply. (114004, 114008, 114010)”
28. Food separated and protected.
Conditions Observed: Observed an excessive amount of liquid in inserts containing raw meats in the refrigerated drawers. Impacted inserts were removed and replaced with a clean insert. COS. Avoid allowing liquid to pool to prevent cross contamination (i.e., splashing). Observed a piece of raw chicken and beef in the sliced onions and peppers. Meat debris was removed and onions and peppers were transferred to a clean tray - COS. Keep raw meats separate from veggies. Observed a container of raw chicken above containers of salsa in the walkin. Store raw meats below ready to eat foods.
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))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed two sacks of mesa on the floor of the dry storage area. Store sacks at least 6 inches above the floor. Tightly seal open sacks.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed excessive debris/build-up on the following surfaces: 1. On the wall around the light switches in the rest room 2. On interior surfaces of the keg fridge 3. In the corners along the west wall in the ktichen 4. On interior surfaces in the salad/dessert fridge
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
43. Toilet facilities: properly constructed, supplied, cleaned.
Conditions Observed: Observed hinge for woman’s restroom door to be in disrepair today. Repair/replace. Bathroom doors shall be self-closing.
ROACHY SAYS:
“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”
Tuesday, June 29, 2021 (4 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: No paper towels in dispensers at the kitchen and bar handwashing sinks at the beginning of the inspection today. Dispensers were stocked with paper towels - COS. Keep handwashing sinks stocked with paper towels and pump soap at all times.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured beef in the steam table to be below 135 F (112 F, 113 F, 123 F). Per Cook, beef was heated on the stove and put in the steam table around 11 am. Cook returned beef to stove. Observed Cook measure the beef at the end of the inspection (181 F) - COS. Hot hold foods at or above 135 F. Use a stem thermometer to confirm your cooking method has achieved the required temperature prior to putting foods in the steam table.
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))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed excessive, tacky build-up on the bottom, front interior corner of keg fridge. Remove build-up; wash surfaces with hot soapy water prior to sanitizing. Maintain non-food contact surfaces.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
39. Thermometers provided and accurate.
Conditions Observed: Unable to locate a thermometer for the prep fridge at the grill. Provide a thermometer for this unit.
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)”
Wednesday, Feb. 17, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that El Chipotle Mexican and American Food knows how to get you fed in a sanitary manner. Now that's nummy!!”
Thursday, Oct. 15, 2020 (1 violation)
Routine Inspection
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Measured 0 PPM chlorine in dishwasher today. Owner will request service and wash dishes via the 3-compartment method until repairs are complete. Adjust/service/repair to deliver chlorine at 50 PPM. Provide proof of correction to your Inspector by 4 Pm on 10/21/2020.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
Tuesday, June 16, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail El Chipotle Mexican and American Food!!”
Thursday, Dec. 19, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, El Chipotle Mexican and American Food!!”
Friday, Dec. 13, 2019 (4 violations)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Measured black beans to be 55 F in the center. Per Cook, beans were made yesterday. Reviewed rapid cooling with Cooks (i.e., cooling in an ice bath and stirring). Measure cooling foods to ensure the entire batch reaches 41 F before being put up in the walkin. Label all containers with the name of the food and the date it was made. This violation requires a reinspection on/after 12/18/19.
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)”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed pink, slime-like build-up on the white divider in the ice machine. Observed build-up on prong on can opener. Showed observations to Cook. Remove build-up; clean and sanitize. Maintain all food contact surfaces to be clean to the sight and clean to the touch. This violation requires a reinspection on/after 12/18/19.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
22. Hot and Cold Water Available
Conditions Observed: Hot water tap in ladies rest room was not operational today. Repair to deliver warm water.
ROACHY SAYS:
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed excessive amount of ice and ice crystals in freezer today. Identify cause of ice crystals and correct. Maintain freezer in good working condition.
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)”
Wednesday, Sept. 4, 2019 (0 violations)
Reinspection
ROACHY SAYS:
“Take a victory lap, El Chipotle Mexican and American Food! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Thursday, Aug. 29, 2019 (4 violations)
CP - Change of Ownership
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed pink slime-like build on the front corners of the divider in the ice machine. Remove build-up. Clean and sanitize.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed food in unlabeled buckets. Label food storage containers with the common name of the food. Please include the date for foods prepared ahead of time (like beans).
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed the handle of tongs resting on the tops of foods (i.e., salad, cheese, raw beef). Keep handles up and out of food.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
39. Thermometers provided and accurate.
Conditions Observed: Unable to locate a thermometer in the deli prep by the grill. Cook provided a thermometer for the fridge (COS).
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)”