Luzmila's Mexican Restaurant - McKinleyville
1751 Central Ave, McKinleyville
Tuesday, July 21, 2020 (3 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: Most employees’ food handler cards had expired. Please ensure that all staff that prepare, handle, or serve non-prepackaged potentially hazardous food obtain current Food Handler Cards.
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: Foods in the cookline prep top cold holding unit were measured with temperatures ranging from 45.5° F - 48.2° F (including foods in both the top section and the undercounter refrigerator section). Please have this unit serviced and adjusted/repaired as needed to ensure that foods are held at or below 41° F.
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))”
34. Non-food-contact surfaces clean.
Conditions Observed: Accumulation of food crumbs/debris was observed in an undercounter storage cabinet (non-functioning refrigeration unit converted to storage) on the cookline. Please remove debris and maintain clean in order to avoid attracting vermin.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
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