La Chiquita II

Truck
1021 I ST, Arcata

Routine Inspection

ROACHY SAYS:

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

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed food handler crack a raw egg on the grill then fail to wash their hands. Handwashing must be conducted after handling raw potentially hazardous foods of animal origin to prevent cross-contamination. Instructed food handler to wash their hands and active handwashing was demonstrated during the rest of the inspection. This major violation was corrected, thank you.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

79. Mobile water and waste water tanks installed.

Conditions Observed: Provide a cap on potable water inlet to protect potable water supply from contamination.

ROACHY SAYS:

“MFFs that handle nonprepackaged food shall be equipped with approved potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided. An approved potable water hose used for conveying potable water from a water tank shall be safe, durable, corrosion resistant, nonabsorbent, protected from contamination at all times, and clearly and durably identified as to its use. A potable water tank shall have sufficient capacity (at least 5 gallons exclusively for handwashing, 25 gallons for food preparation and warewashing) and shall deliver at least 1 gallon/minute to each sink basin. A wastewater tank shall be of a capacity commensurate with the level of food handling activity, have a minimum capacity that is 50 percent greater than the potable water tank, and be equipped with a shut-off valve. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (114205, 114207, 114209, 114211, 114213, 114215, 114217, 114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233, 114235, 114238, 114239, 114240, 114241, 114242)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured minor temperature violations in the reach-in today (i.e., sour cream, 44; green sauce, 44 F). Revise method to cold-hold at 41 F or below. Check ice often and refill frequently.

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))”

Routine Inspection
11. Proper cooking time and temperatures.

Conditions Observed: Measured fish pan fried to order to be 121 F in the thickest part. Operator returned fish to pan and fried on each side for an additional 30 to 45 seconds. Measured thickest part of fish (e.g., the center) to be 154 F. COS. Use a metal stem thermometer to measure the final cooking temperature of foods daily.

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)”

31. Food storage; food storage containers identified.

Conditions Observed: Observed a container of potatoes stored below 3part sink next to cleansers. Store foods away from cleansers, bleach, and similar chemicals.

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))”

69. Warewashing sinks.

Conditions Observed: Observed water puddling below 3-part sink; showed observation to PIC. Identify and correct source of puddling.

ROACHY SAYS:

“MFFs where nonprepackaged food is cooked, blended or otherwise prepared shall provide a warewashing sink with at least three compartments with two integral drain boards and dimensions of at least 12"x12"x10" or 10"x14"x10" and large enough to accommodate the largest utensil. Warewashing sinks for unenclosed MFFs shall be an integral part of the primary unit or in an approved auxiliary conveyance used in conjunction with the MFF and shall be equipped with overhead protection. (114306(c,d), 114313, 114314)”

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