Raliberto's Taco Shop
1039 4th St, Eureka
Monday, July 19, 2021 (3 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed gloved employee enter the kitchen from outside and attempt to cook steak on the flat grill without handwashing and changing gloves. Gloves must be changed after changing tasks and prior to conducting food preparation; handwashing must be conducted prior to donning a new pair of gloves. Instructed employee to handwash and change gloves. Handwashing and proper glove use was demonstrated by employees over the remainder of the inspection, this major violation was corrected.
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)”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed bucket of shrimp thawing on the floor. Shrimp must be thawed under temperature control in an approved location (prep sink or refrigerator; foods must be stored at least 6 inches above the floor at all times). Operator moved bucket of shrimp to the refrigerator to thaw, this minor violation was corrected.
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)”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed food debris on interior surfaces of prep table. Maintain non-food contact surfaces of equipment clean and free of buildup.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
Wednesday, Feb. 24, 2021 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, Raliberto's Taco Shop!!”
Thursday, Aug. 6, 2020 (3 violations)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Measured one container of cooked ground beef 53F (edge) 61F (center) with probe thermometer, that had improperly cooled from the night before in the bottom portion of the prep table. Potentially hazardous foods must be rapidly cooled from 135F-70F within 2 hours and from 70F-41F within 4 hours. Operator voluntarily discarded one container of improperly cooled ground beef and will use a food cooling log to verify foods are cooled properly, which will be reviewed during next routine inspection. All other containers of prepared and cooled foods measured at/below 41F. This major violation was corrected, thank you.
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 chicken stored over raw pork in True 2 door refrigerator. Store raw, potentially hazardous foods of animal origin based on final internal cooking temperatures to prevent cross-contamination. Poultry has the highest final internal cooking temperature of 165F and must always be stored on the bottom shelf of the refrigerator.
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))”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed floors are failing throughout the facility. Replace floors to provide a surface that is smooth, durable, nonabsorbent and easy to clean with minimum 3/8” radius coving that extends up the wall at least 4 inches. Submit manufacturer specification sheets or floor samples to this office for approval prior to purchase and installation.
ROACHY SAYS:
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”
Tuesday, Nov. 19, 2019 (4 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured steak fajitas and carnitas 43F with probe thermometer in bottom portion of prep table. Measured carne asada and rice 43.5F with probe thermometer in True 2 door refrigerator. Adjust/repair/replace prep table and True 2 door refrigerator to hold cold potentially hazardous foods at or 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))”
28. Food separated and protected.
Conditions Observed: Observed raw seafood stored over vegetables, cooked carne asada and rotisserie chicken in True 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Observed uncovered tortilla chips stored on bottom portion of grill. Cover all stored foods to prevent contamination or potential vermin attraction.
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))”
38. Adequate ventilation and lighting, designated areas, use.
Conditions Observed: Observed grease accumulation on ventilation hood, ventilation hood baffle filters, light fixtures and ansel system. Ventilation hood must be maintained in accordance with Uniform Mechanical Code to increase air flow and prevent a fire hazard. Provide service invoice or hood sticker for verification of cleaning/maintenance during next routine inspection.
ROACHY SAYS:
“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed floors are failing throughout facility. Repair/replace floor to provide a surface that is smooth, durable, nonabsorbent and easy to clean with minimum 3/8 inch radius coving that extends up the wall 4 inches. Submit spec sheets or floor samples to this office for approval prior to purchase and installation.
ROACHY SAYS:
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”
Wednesday, April 24, 2019 (4 violations)
Routine Inspection
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured carnitas 46.5F and chicken 46F with probe thermometer in True 2 door refrigerator. Adjust/repair/replace True 2 door
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))”
28. Food separated and protected.
Conditions Observed: Observed a bowl of raw shrimp stored on top of salsa in True 2 door refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures 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))”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed toddler toys in the kitchen prep area. Observed personal items (purse) and medication commingled with food on storage shelf. Observed open bag of pistachios adjacent to food prep. Personal items shall be stored in a location where contamination of food, equipment, utensils, linens and single-use articles cannot occur. Medicines shall be stored in a kit or container that is located to prevent contamination. The toddler toys were immediately removed from the premises.
ROACHY SAYS:
“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed failing floor under cookline equipment. Replace floor to provide a smooth surface that is nonabsorbent and easy to clean. Submit manufacturer specification sheets or floor samples to this office for approval prior to purchase and installation.
ROACHY SAYS:
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”
Friday, Dec. 7, 2018 (0 violations)
Reinspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Raliberto's Taco Shop! Yum yum!!”
Tuesday, Dec. 4, 2018 (2 violations)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Measured pork (carnitas) in the 2-door fridge to be above 41 F (47.6 F; 58.9 F). Per Operator, the pork was cooked yesterday. This pork did not cool fast enough. Instructed Operator to discard pork. Review 2-stage cooling. Operator will cut pork into smaller pieces and use several shallow pans. This repeat major, violation requires a reinspection. Consider cooking smaller amount of food or cooking to order. Future cooling violations may result in permit suspension.
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)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed water pooling below the 3part sink and around the floor sink. Identify and correct source of pooling.
ROACHY SAYS:
“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”
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