Melissa's Mexican Food

Trailer CLOSED
100 Ericson CT 125 #, Arcata

Routine Inspection CLOSED
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Operator continues to lack a Food Safety Manager Certificate. You will be put on a compliance schedule to obtain a Food Safety Manager Certificate.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed a bag of chips in the handwashing sink; observed a plate of food, open jar of mayo, and utensils obstructing handwashing sink. Keep handwash sink empty and unobstructed at all times.

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))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed discoloration on knives; observed knives stored in a visibly soiled container. Observed part of plastic cambro used to store beans to be melted. All utensils shall be clean to the sight, clean to the touch, and in good working condition.

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)”

22. Hot and Cold Water Available

Conditions Observed: No hot water on the trailer today. MFF ran out of water during the inspection. You shall have an adequate, protected, pressurized potable supply of hot and cold water to serve food to the public. See number 51. Prior to reinstating your Mobile Food Facility Permit, you must demonstrate the following: 1) there is an adequate supply of potable water; 2) hot water at the 3part sink is 120F or greater; 3) the fresh water tank has been effectively sanitized.

ROACHY SAYS:

“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)”

28. Food separated and protected.

Conditions Observed: Observed cooked bacon on top of loosely wrapped chorizo. Observed eggs on top tortillas. Keep ready-to-eat foods protected from contamination. Store eggs and meats 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))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed excessive build-up on most non-food contact surfaces as fridge handles, interior of light shields, walls, ceilings, floor. Observed counter to be littered with personal items. Keep non-food contact surfaces tidy.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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

Conditions Observed: Observed discoloration on knives; observed knives stored in a visibly soiled container. Observed part of plastic cambro used to store beans to be melted. All utensils shall be clean to the sight, clean to the touch, and in good working condition.

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)”

52. Permit Suspension - Facility Closed

Conditions Observed: Based on the lack of hot water, the lack of potable water, and lack of food safety knowledge, this facility has been closed and the permit suspended by Humboldt County Division of Environmental Health (DEH). See violation # 21 for code citations. At any time within 15 days after this issuance, the permit holder may request in writing a hearing before a hearing officer to show cause why this permit suspension is not warranted. The hearing shall be held within 15 days of receipt of the written request for a hearing. The facility may not reopen or prepare food until the permit is reinstated by DEH. Prior to seeking reinstatement of permit, the following corrections must be made: Sanitize and refill potable water tank- submit copy of potable water tank disinfection procedure to DEH for review. Repair all non functional equipment including hot water heater and burners. Re-establish commissary use including storage of vehicle, refill of potable water tank, travel to commissary, use of wastewater dump station, storage of foods when not in operation, and advance prep (includes cutting vegetables and meats, batch cooking and cooling, and washing produce). Submit an up to date and accurate plan of operations to DEH for approval.

ROACHY SAYS:

“A permit may be suspended or revoked by a local enforcement officer for a violation of this part. Any food facility for which the permit has been suspended shall close and remain closed until the permit has been reinstated. Any food facility for which the permit has been revoked shall close and remain closed until a new permit has been issued. If any imminent health hazard is found, unless the hazard is immediately corrected, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. (114405, 114409)”

62. Compliance with commissary requirements.

Conditions Observed: Observed bulk spices, sugar, salt stored on the truck. Observed 20 to 25 pounds of potatoes on the truck. Observed cilantro chopped on the truck. Observed whole produce on the truck. Observed two 5 gallon buckets of beans in the 2-door fridge. These observations indicate you are not using your commissary. Explained appropriate commissary use. Food prep such as produce washing and chopping, cooking and rapid cooling of beans, and storage of bulk food items shall occur at an approved commissary. Provide this office with a commissary agreement prior to scheduling your reinspection.

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)”

65. Compliance with equipment construction requirements.

Conditions Observed: Observed portable burner and propane tank set on top of non-functional integral burner. Integral burner was not operational at today’s inspection. Repair integral burner to be operational. Remove portable burner and propane tank to eliminate fire hazard.

ROACHY SAYS:

“Food equipment shall be smooth, readily accessible and easily cleanable; nonportable equipment shall be an integral part of the primary unit. Unfinished wood is prohibited and construction joints and seams shall be tightly fitted and sealed so as to be easily cleanable. MFFs that handle Potentially Hazardous Foods, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in section 113885. All new and replacement gas appliances shall meet applicable ANSI standards and electrical appliances shall meet applicable UL standards. The space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed and the closure shall be smooth and easily cleanable. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank. Equipment shall be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. Floors, walls, and ceilings of all enclosed food preparation areas of MFFs shall be constructed so that the surfaces are impervious, smooth and easily cleanable; the floor wall juncture shall be coved with a min. 3/8 in. radius coving with the floor surface extending up the wall at least 4 in. (114301)”

72. Storage of nonfood items.

Conditions Observed: Observed WD-40 next to lettuce. Store WD-40 and similar chemicals in a designated area/container away from food.

ROACHY SAYS:

“Spare tires, related automotive equipment, or special tools relating to the mechanical operation of the MFF shall not be stored in the food preparation or food storage areas. A separate cabinet or drawer shall be installed for the storage of insecticides or other poisonous substances in accordance with section 114254. All poisonous chemicals shall be kept in this cabinet or drawer in their original containers and in a manner that offers no contamination hazard to food or utensils. (114319)”

79. Mobile water and waste water tanks installed.

Conditions Observed: Observed water inlet fill plug and interior of fill plug to be visibly soiled. Replace fill plug with an approved material; sanitize interior of fresh water tank.

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)”

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