La Pasadita Market

420 N St A #, Eureka

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed handwash sink obstructed with multiple objects. Observed handwash station lacking paper towels. Keep handwash sink clean, unobstructed and stocked with required supplies at all times for proper handwashing.

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))”

33. Food properly labeled and honestly presented.

Conditions Observed: Observed prepackaged food items lacking labels. All prepackaged foods must come from an approved source and meet the labeling requirements set forth by the Sherman, Food, Drug, and Cosmetic Law. Do not offer unlabeled prepackaged foods for sale at the facility; home prepared foods are not permitted.

ROACHY SAYS:

“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Hot water is turned off at the janitorial sink. The janitorial sink is required to provide hot and cold water, please repair.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Reinspection
16. Food obtained from approved source.

Conditions Observed: Observed foods lacking labels from an unknown source. The suspect foods were all discarded on site and will not be brought back into the facility. Thank you for correcting this major violation.

ROACHY SAYS:

“All food, including ice, shall be obtained from an approved source. (113980, 114021-114031, 114041(b), 114376, Humboldt County Code 512-4)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Required supplies were not provided at the handwash station. Keep pump soap and paper towel dispensers fully stocked at all times for proper handwashing.

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))”

16. Food obtained from approved source.

Conditions Observed: Observed large quantities of unlabeled foods (tortillas, eggs, quail eggs, cactus, dried beans, bay leaves, hibiscus, dried shrimp, candy, pork rinds, dried chilies, raisins, pumpkin seeds). Observed invoice from Ivan Food Services, will contact distributor and discuss requirements for labeling. Per operator, the eggs are from a local vendor, who will also be contacted to verify they have applicable license for selling eggs. Observed home made foods (flan, jell-0, cut mango and mangonada) stored in refrigerators. Per operator, these are for personal consumption. Remove all suspect foods from the facility. This is a major violation that will require a reinspection on or after 3/29/19.

ROACHY SAYS:

“All food, including ice, shall be obtained from an approved source. (113980, 114021-114031, 114041(b), 114376, Humboldt County Code 512-4)”

19. Compliance with variance, specialized process, reduced O2 packaging, HACCP plan.

Conditions Observed: Observed products in vacuum sealed packaging. Facility is a no prep and is not permitted to repackage anything. Remove vacuum sealed products from the facility. This is a major violation that will require a reinspection on or after 3/29/19.

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

33. Food properly labeled and honestly presented.

Conditions Observed: Observed large quantiteis of foods lacking labels. Prepackaged foods shall bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law.

ROACHY SAYS:

“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”

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