Nacho Mama LLC
377 Sprowl Creek Rd, Garberville
Monday, March 9, 2020 (0 violations)
Reinspection
ROACHY SAYS:
“Take a victory lap, Nacho Mama LLC! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”
Thursday, Feb. 27, 2020 (3 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee handwash at 3 compartment sink. The 3 compartment sink must be dedicated only for warewashing. Wash hands at dedicated handwashing sink at all times to prevent cross-contamination. Employee washed hands at handwashing sink over the remainder of the inspection, thank you.
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)”
10. Proper cooling methods.
Conditions Observed: Measured rice 97F with probe thermometer cooling in shallow metal pan at room temperature, on right side of table. Measured rice 104F with probe thermometer cooling in shallow metal pan at room temperature, on left side of table. Instructed employee to put rice on ice baths, stir regularly, and monitor temperatures to verify the food cools within the required parameters. Measured beans 84.5F, cooling in a deep, covered plastic container in True 2 door refrigerator. The beans have been cooling for more than 2 hours and have not yet reached 70F or below, as required. You must rapidly cool potentially hazardous foods from 135F - 70F in 2 hours and from 70F 41F in another 4 hours, the cooling process may not exceed 6 hours, total. Facility voluntarily discarded approximately 2 gallons of beans. Please re-train all staff on the cooling process. Develop a step-wise Standard Operating Procedure (SOP) for rapid cooling that is specific for each food cooled at the facility. Specify when foods are to be measured and any required corrective actions. See food cooling log provided. Provide SOPs to DEH prior to 3/5/2020 to avoid a reinspection.
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)”
22. Hot and Cold Water Available
Conditions Observed: Hot water measured 111.5F at 3 compartment sink. Adjust/service/repair water heater to deliver hot water at or above 120F at all mixing faucets at all times.
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)”
CLICK TO MANAGE