Hey! Juan Burritos

1642 G St, Arcata

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Hey! Juan Burritos!!”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Hey! Juan Burritos! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
24. No rodents, insects, birds, or animals.

Conditions Observed: Observed three flies clustering in front of register. Keep doors closed and increase pest control to eliminate flies from the facility.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed bathroom door is not properly self-closing (i.e. the door doesn’t latch). Repair door to 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)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: No paper towels at restroom handwashing sink. Keep paper towels stocked at all times. Operator refilled paper towel dispenser. COS,

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))”

37. Equipment, utensils and linens: storage and use.

Conditions Observed: Observed a ramakin resting on top of cheese. Use a clean and sanitized utensil with a handlel; keep hand up and out of food. Operator provided a ladle. COS.

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)”

Routine Inspection
31. Food storage; food storage containers identified.

Conditions Observed: Compressor located directly above ice machine. Ice machine must be located so as to protect it from overhead contamination by toxic substances.

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 compressor adjacent to walkin utilizing an extension cord. Equipment must be installed following manufacturers guidelines and applicable building codes.

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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed the use of wiping cloths without a sani-bucket. Use wiping cloths once and then launder or keep in wiping cloths in a clean, sanitizing solution.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

49. Plan Review.

Conditions Observed: Modifications were required at the Change-of-Ownership inspection on 5/4/18 to address repeat cooling violations and missing operational requirements (no conforming food prep sink, no type 1 hood). Plans were submitted in August 2018 and approved on 10/16/18. Scope of work was to be completed in 90 days. Observed alterations to the food facility (modified walls, the installation of plumbing and walkin compressor) were not per plans approved by this office. Facility continues to lack a conforming food prep sink and adequate exhaust ventilation. Modify facility to conform with existing plans or submit new plans for approval.

ROACHY SAYS:

“A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the enforcement agency for review. Applicant shall receive plan approval before starting any new construction or remodeling of any facility for use as a retail food facility. Plans and specifications may also be required by the enforcement agency if the agency determines that they are necessary to assure compliance with the requirements of this part, including, but not limited to, a menu change or change in the facility's method of operation. (114380 (a, b))”

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