Tacos La Bonita

Coach
101 Erickson CT, Arcata

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed operator don single-use gloves without handwashing. Handwashing is required prior to donning a new pair of gloves to prevent cross-contamination. Discussed handwashing requirements and proper glove use with operator, 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)”

12. Proper reheating procedures for hot holding.

Conditions Observed: Measured rice 132F (center) and 138F (edge). Stirred, then remeasured rice 124F (center). Per operator the rice was reheated in the microwave then placed into the steam table for hot holding approximately 45 minutes prior to the inspection. Observed microwave is not a commercial unit; replace with a commercial NSF microwave. Potentially hazardous foods must be reheated to 165F for at least 15 seconds prior to hot holding in the steam table. Instructed operator to reheat rice in microwave. Rice measured 169F and held temperature for at least 15 seconds, this major violation was corrected.

ROACHY SAYS:

“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”

28. Food separated and protected.

Conditions Observed: Observed tortilla in direct contact with red tray. Use a barrier (foil) between the red tray and foods to prevent cross-contamination. Instructed employee to use foil barrier on red trays when prepping food, this minor violation was corrected.

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))”

79. Mobile water and waste water tanks installed.

Conditions Observed: Observed potable water inlet and cover is visibly soiled. Maintain potable water inlet and cover clean and free of debris. Observed wastewater discharge valve is leaking wastewater into a bus tub. Repair leak. This is a major violation that requires a reinspection on or after 9/20/21. Or, you may provide proof of correction to this office in place of a reinspection by end of the day 9/20/21.

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)”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Tacos La Bonita!!”

Routine Inspection
12. Proper reheating procedures for hot holding.

Conditions Observed: Measured refried beans 114F with probe thermometer in steam table. Per operator, the refried beans were reheated on the stove top less than 1 hour ago. Operator failed to verify the beans reached at least 165F prior to being held in steam table. Instructed operator to reheat refried beans to 165F and verify temperature with stem thermometer. This major violation was corrected on site, thank you.

ROACHY SAYS:

“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Facility offers customer seating and does not have a customer restroom. Remove customer seating.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured steak in steam table 117F with probe thermometer. Per operator, the steak was cooked around 9AM. The operator will discard the steak at 12PM. Operator added more water to the steam table and increased the temperature setting. Revise hot holding method to ensure all hot potentially hazardous food are held at or above 135F at all times. Measured chili garlic oil 64.5F held out of temperature control with probe thermometer. The chili garlic oil is a potentially hazardous food that shall be held at or below 41F at all times. The chili garlic oil was discarded and will be held under temperature control from now on. Thank you for correcting this major violation.

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))”

79. Mobile water and waste water tanks installed.

Conditions Observed: Observed potable water inlet cap is visibly soiled. Clean and sanitize regularly to prevent contamination of potable water supply.

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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