Los Sinaloenses Mexican Restaurant

1134 5th St, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured chopped tomatoes 43F and salsa 45F in top portion of the prep table. Adjust/service/repair prep table to hold cold potentially hazardous foods at/below 41F at all times.

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: Measured beans 70F, stored in a covered 5 gallon plastic bucket in True 2 door refrigerator. Per operator, beans were prepared yesterday morning. Foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours by dividing large batches into smaller quantities, use of shallow metal pans, ice baths, cooling paddles, using ice as an ingredient, etc. Facility is required to bypass cooling process completely by placing hot foods directly into the steam table for same day service and discarding what is left at the end of the day, or use a food cooling log to document cooling process to verify foods are cooling rapidly. 5 gallons of improperly cooled beans were discarded.

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)”

28. Food separated and protected.

Conditions Observed: Observed raw meats stored over ready to eat foods in True 2 door refrigerator. Store raw meats away from ready to eat foods, based on final internal cooking temperatures to prevent cross-contamination. Refer to refrigerator food storage order handout that was provided.

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))”

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

Conditions Observed: Observed ice machine is not maintained clean. Follow manufacturer’s instructions to clean and sanitize ice machine. Observed debris in meat grinder. Clean and sanitize meat grinder after each use, or if this piece of equipment is no longer in service, remove it from the premises.

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)”

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

Conditions Observed: All employees, other than the food safety manager must obtain a food handler card within 30 days of hire. Obtain food handler cards by 7/8/20 and keep on file for review during routine 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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured chopped onions 46F and sliced jalapeños 42.5F with probe thermometer in prep table. Adjust/service/repair prep table to hold cold potentially hazardous foods at/below 41F at all times.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed severe buildup in soda nozzles at soda machine. Instructed operator to wash, rinse and sanitize soda nozzles immediately. Please maintain soda nozzles to prevent buildup. This major violation was corrected. Measured chlorine sanitizer 0PPM at dishwasher. Operator primed the dishwasher and chlorine sanitizer was delivered at 50PPM. Use chlorine test strips daily to verify chlorine sanitizer is delivered at 50-100PPM at the dishwasher at all times. This major violation was corrected.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Observed potentially hazardous foods thawing in a bus tub at room temperature. Use an approved method to properly thaw potentially hazardous foods.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

Reinspection

ROACHY SAYS:

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

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

Conditions Observed: Obtain Food Safety Manager (FSM) certificate for one employee and submit copy to this office by 1/20/20 to avoid a reinspection. All other employees are required to obtain food handler cards by 12/20/20. Keep on file for review during routine 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)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed handwash sink in server station obstructed with sanitizer bucket and flower vase. Keep handwash sink clean and unobstructed at all times for proper handwashing. Operator removed items from handwash sink, thank you for correcting this minor violation.

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: Measured pico de gallo 45.5F, shredded cheese 44.5F, green chilis 43.5F and pork adobada 45.5F with probe thermometer in prep table. Adjust/repair/replace prep table to hold cold potentially hazardous foods at or below 41F at all times. Measured sliced limes and cut avocado 70F with probe thermometer held out of temperature control. Once you slice a produce item, it must be held at or below 41F at all times. Operator moved limes and avocado to the refrigerator, thank you for correcting this major violation. Measured ambient air of True freezer 39F with infrared thermometer. Frozen food must be maintained at a temperature at which all moisture therein is in a solid state. Operator called refrigeration repair service who will be on site today. Submit service invoice by 11/23 to avoid a reinspection.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured chlorine sanitizer 0PPM in both sanitizer buckets. Refresh chlorine sanitizer solution when it becomes visibly soiled or when it falls below the required concentration of 100PPM. Operator refreshed both sanitizer buckets with chlorine sanitizer solution that measured 100PPM. Thank you for correcting this major violation.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

27. Approved thawing methods used; frozen food.

Conditions Observed: Observed raw shrimp thawing in standing water. Use an approved method listed above for thawing potentially hazardous foods. Operator turned on cold running water in the prep sink to finish thawing shrimp, thank you for correcting this minor violation.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

28. Food separated and protected.

Conditions Observed: Observed raw potentially hazardous foods commingled with ready-to-eat foods in True freezer. Observed raw shell eggs stored over produce in True 3 door refrigerator. Store potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Observed less than 24 inches of separation between soda machine and server station handwash sink. Install a splash guard to prevent cross-contamination. Observed less than 24 inches of separation between cookline handwash sink and standing mixer. Move mixer at least 24 inches away from handwash sink or install a splash guard 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))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottles stored in janitor closet. Label all chemicals when taken out of original manufacturer’s packaging for safety.

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)”

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

Conditions Observed: Observed ice scoop stored on top of ice bin. Provide a sanitary container for proper storage of ice scoop.

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)”

CP - New Facility Inspection

ROACHY SAYS:

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

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