La Morenita Mexican Food

328 Grotto ST, Eureka

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Current food handler cards were not readily available/retrievable at time of inspection. Please ensure that all individuals that prepare, store, or serve food in the facility have valid food handler cards and that these are available for review during future inspections.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

CP - Change of Ownership

ROACHY SAYS:

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

Billable Reinspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Rear handwash was blocked by food discard and front handwash had soiled utensils blocking basin. Keep all handwash stations working, stocked and unobstructed; use frequently as required.

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))”

39. Thermometers provided and accurate.

Conditions Observed: There were no probe thermometers onsite today to monitor cooling temperatures, hot holding temperatures or final cooking temperatures. Immediately purchase thermometers and use to verify these processes. Facility has had recent cooling and hot holding deficiencies that require a working thermometer to verify self-corrections of processes.

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)”

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Foods observed from second from right side large hot hold unit were observed between 88 and 107F today. These foods were discarded and this well left empty pending repairs. Please have this unit serviced and forward service invoice to this office within 5 days to avoid a billable reinspection and fees. Discontinue use of this well until repairs are made. A billable reinspection will occur on or after 1-15-20 if no evidence of correction is submitted.

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
02. Food safety certification, food handler card compliance

Conditions Observed: One food handler had an expired FSM. If this food handler is not to be the designated FSM, they should attend at least a food handler course and keep cert on site.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Front area handwash was out of single use towels. Cookline handwash had used utensils in basin. Keep all hand washes fully stocked, in good working order and clear of dishes so that correct handwashing may be easily undertaken.

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: One section containing 3 separate foods in the main cookline hot hold was holding foods below 135F today. Foods discarded voluntarily and hot hold unit turned up to achieve correct holding temp for freshly prepared replacements.

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))”

10. Proper cooling methods.

Conditions Observed: Riced cooked in the morning was observed in a deep metal pan still cooling. This food hand not reached correct final temperature of 41F within the 6 hours and likely had failed to cool from 135 to 70F within the first 2 hours as required. Food voluntarily discarded. Discussed correct cooling with the cook- very shallow pans with lots of air space between cooling pans. Left example copy of cooling log with cooling info today.

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)”

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

Conditions Observed: Ants were observed in sugar bin. Sugar was discarded voluntarily. Please store sugar in sealed containers until ants are under control. Contact pest control service to treat ant infestation.

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)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Bleach mixture in spray bottle observed without labeling. Please label chemicals with minimum of common name.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

39. Thermometers provided and accurate.

Conditions Observed: Facility was without a probe type thermometer. Obtain immediately and use to check cooling rate and held foods.

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)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Floors in rear area of kitchen have split and failed in several locations leaving exposed concrete. Repair.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

CP - Change of Ownership

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, La Morenita Mexican Food!!”

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