Loncheria Mi Pueblito

70B Wildwood AVE, Rio Dell

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed prepackaged pudding cups resting in the handwashing sink upon arriving for the inspection. Inspector removed; Operator tidied the area around the sink. COS. Keep handwashing sink empty and unobstructed at all times.


“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: Measured beans hot holding in thermal case to be 129 on the edge and 134.5 F in the center. Revise hot holding procedure to ensure that the entire pot of beans is at or above 135 F.


“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))”

28. Food separated and protected.

Conditions Observed: Observed the use of a styrofoam container (appears similar to a shipping container) to hold tortillas wrapped in towels. Use a container that can be effectively washed and sanitized.


“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))”

66. Protection from contamination.

Conditions Observed: Observed a box of tortillas on the floor of the MFF. Keep all food at least 6 inches above the floor.


“Employee entrance doors to food preparation areas shall be self-closing and kept closed when not in use. During transportation, storage, and operation, the MFF, food, food contact surfaces, and utensils shall be protected from contamination and kept clean, in good repair, and free of vermin. The permit holder of an unenclosed MFF handling nonprepackaged food shall develop and follow written operational procedures of food handling and the cleaning and sanitizing of food-contact surfaces and utensils; the procedures shall be reviewed and approved prior to implementation and an approved copy be kept on the MFF during periods of operation. Warewashing sinks for unenclosed MFFs shall be equipped with overhead protection made of wood, canvas, or other materials that protect the sinks from bird and insect droppings, dust, precipitation, and other contaminants. (114303, 114314(b))”

75. Compliance with safety requirements

Conditions Observed: Observed door to the MFF is held closed using a bungee cord on the exterior of the MFF. Observed boxes of to-go container obstructing door on the interior of the MFF. Keep door unobstructed at all times; be able to safely open the door.


“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)”

CP - New Facility Inspection
22. Hot and Cold Water Available

Conditions Observed: Initially measured hot water at the MFF to be 108 F. Owner adjusted the water heater. Measured hot water to be 117.4. As discussed during the inspection, adjust/service/repair to deliver hot water at 120 F.


“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

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