LoCo Fish Co #2

100 Ericson CT, Arcata

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured several foods in the top of the prep to be 42 F; adjust/service/repair to cold-hold at 41 F or below.

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))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed black, speckled mildew like build-up on fan in upright fridge. Remove build-up; clean and sanitize. Observed greasy build on exhaust ventilation hood baffles. Maintain clean. Observed dust, build-up on integral ceiling vent and adjacent ceiling. Identify source of build-up and correct. Consider having ventilation professionally cleaned/serviced. Observed excessive build-up, food debris between fryer and grill. Please carefully remove build-up. Maintain tidy surfaces.

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)”

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

Conditions Observed: Observed handle of tongs resting on top of cabbage. Keep handle 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)”

75. Compliance with safety requirements

Conditions Observed: Observed emergency/second exit to be obstructed by fridge. Keep emergency exit obstructed.

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

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

Conditions Observed: Observed employee handle cell phone then don gloves without required handwashing. Instructed employee to handwash after handling cell phone and prior to donning gloves. Employee demonstrated active handwashing and proper glove use through the rest of the inspection. Thank you for correcting this major violation.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored over tartar sauce in bottom portion of prep table. Store raw potentially hazardous foods under ready-to-eat foods to prevent cross-contamination.

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))”

63. Cleaning and servicing.

Conditions Observed: Trailer does not return to the commissary for daily cleaning/servicing and dumping wastewater. Revise daily operating procedures to comply with operational requirements.

ROACHY SAYS:

“MFFs and MSUs shall be cleaned and serviced at least once daily during an operating day. MFFs and MSUs shall report to the commissary on a daily basis. (114297)”

75. Compliance with safety requirements

Conditions Observed: Observed blocked emergency exit. Emergency exit shall be kept unobstructed at all times.

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

79. Mobile water and waste water tanks installed.

Conditions Observed: Observed potable water hose on ground adjacent to truck. Store hose in a sanitary manner (in a clean, lidded container).

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)”

Reinspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to LoCo Fish Co #2! Yum yum!!”

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

Conditions Observed: Observed employee add cabbage to fish tacos with their bare hand. Use a utensil to add chopped veggies, dried herbs, and similar ready-to-eat toppings to orders to minimize bare hand contact. Keep the handle of utensils of up and out of food.

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)”

11. Proper cooking time and temperatures.

Conditions Observed: Measured hamburger off the grill to be 152.9 F in the center. Revise cooking method to ensure that hamburgers reaches 155 F or greater for at least 15 seconds. See notes below. This violation requires a reinspection on/after 12/10/18.

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)”

20. Consumer advisory provided for raw or undercooked foods.

Conditions Observed: Consumer advisory is linked via an asterisk to ahi tacos only. Consumer advisory statement refers to fish only. Revise consumer advisory to identify all animal foods that may be served raw or undercooked. Revise consumer advisory statement to match the language from CalCode “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

ROACHY SAYS:

“If a food of animal origin is served raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) of 114093 and reminder pursuant to subdivision (c) of 114093, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (114012, 114093)”

28. Food separated and protected.

Conditions Observed: Observed a tube of beef, a bag shrimp, and bacon thawing in the same bus bin on the lower shelf of the tall fridge. Thaw meats in separate containers based on final cooking temperatures. Thaw foods at your commissary. Observed eggs stored above dressings in the prep fridge. Store eggs 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))”

62. Compliance with commissary requirements.

Conditions Observed: Observed raw fish being cut and weighed on a cutting board at the 3part sink on the MFF. Throughly wash, rinse, and sanitize the 3part sink and utensils use to cut raw fish. This type activity should occur at your commissary.

ROACHY SAYS:

“MFFs shall operate in conjunction with a commissary, mobile support unit (MSU), or other facility approved by the enforcement agency. The MFF shall be stored at or within a commissary or other location approved by the enforcement agency. MSUs shall operate from and be stored at a designated commissary. MFFs engaged in food preparation other than limited food preparation shall not operate in conjuction with a MSU.(114295)”

63. Cleaning and servicing.

Conditions Observed: Observed four (5) gallon buckets use to store grease adjacent to the MFF. The MFF shall return daily to the commissary for cleaning and servicing.

ROACHY SAYS:

“MFFs and MSUs shall be cleaned and serviced at least once daily during an operating day. MFFs and MSUs shall report to the commissary on a daily basis. (114297)”

67. Food storage and preparation space.

Conditions Observed: Observed bulk food such as a 20 pound bag of pankco, 4 bags of bulk flours, oversized container of mayo, and several herbs and spices on the truck. Bulk foods shall be stored at the commissary. The overnight storage of foods on the trailer is prohibited.

ROACHY SAYS:

“During operation, no food shall be conveyed, held, stored, displayed or served from any place other than a MFF. Food preparation counter space shall be provided commensurate with the food operation, adjacent to all cooking equipment. Food products remaining after each day's operation shall be stored in an approved commissary or other approved facility. All potentially hazardous foods held at or above 135F on an MFF shall be destroyed at the end of the operating day. (114305)”

75. Compliance with safety requirements

Conditions Observed: Observed a two-drawer fridge in front of the emergency exit. Maintain an unobstructed passage of at least 24 inches by 36 inches at your second exit.

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

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