Tacos Miranda

Trailer
100 Ericson CT 135 #, Arcata
Routine Inspection
10. Proper cooling methods.

Conditions Observed: Measured barbacoa in a one gallon storage container to 47 F today. As discussed during the inspection, revise cooling procedure to rapidly cool foods to 41 F or below. See handouts provided via email.

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: Measured hot water to be 67 F at the beginning of the inspection. Operator relit pilot light. You must have hto water to be open and serve food. As discussed during the inspection, get in the habit of checking the pilot light at the beginning of the day. Measured hot water at the end of the inspection to be 116. 4 F. Adjust/service to deliver hot water at 120 F or greater.

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)”

67. Food storage and preparation space.

Conditions Observed: Observed oversized coffee dispenser (used today for a hot rice beverage served with a ladel) on the floor of the MFF. Keep dispenser on the counter or in a safe interior location; consider using a smaller container.

ROACHY SAYS:

“During operation, no food shall be conveyed, held, stored, displayed or served from any place other than a MFF. Food preparation counter space shall be provided commensurate with the food operation, adjacent to all cooking equipment. Food products remaining after each day's operation shall be stored in an approved commissary or other approved facility. All potentially hazardous foods held at or above 135F on an MFF shall be destroyed at the end of the operating day. (114305)”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Tacos Miranda! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the prep top to be above 41 F (shredded cheese, sour cream, guac). Cold-hold cheese and sour cream 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))”

Billable Reinspection

ROACHY SAYS:

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

Reinspection
08. Proper hot and cold holding temperatures.

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))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured foods in the steam table to be below 135 F (chicken, 120.7 F, rice, 128 F). Measured pinto beans to be 130.5 F; measured beans to be 136 F. Instructed Operator to reheat chicken, rice, and pinto beans to 165 F before serving. Adjust, service, repair steam table to hot hold all foods at 135 F or greater. Always put foods in the steam table at their final cooking temperature. This violation requires a reinspection on/after 2/11/19.

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))”

22. Hot and Cold Water Available

Conditions Observed: Observed MFF to be lacking hot water at the beginning of the inspection. Operator lit pilot on water heater. Measured hot water to be 119.4 F. COS. Repair/replace water heater to maintain an adequate supply of potable, pressurized, hot and cold water 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)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured oatmeal atole to be 130.3 F. Revise hot holding method to keep oatmeal atole to be 135 F or greater.

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))”

12. Proper reheating procedures for hot holding.

Conditions Observed: Measured rice in the steam table to 101 F. Per Operator, rice was not reheated before it was put in the steam table. Reviewed reheating for hot holding. Observed Operator reheat rice on the grill. Measured rice to be 189 F when it was returned to the steam table. Foods must be reheated to 165 F before being put in the steam table. This violation requires a reinspection on/after 2/6/19

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)”

25. Person in charge present and performs duties.

Conditions Observed: Observed oatmeal atole in Cambro outside the truck with ladle for self-serve. Oatmeal atole must be kept in the truck and dispensed by an employee.

ROACHY SAYS:

“A Person in Charge (PIC) shall be present at the food facility during all hours of operation. The PIC shall ensure that persons unecessary to the food facility operation shall not be allowed in food preparation, food storage, or warewashing areas. The PIC shall ensure that consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (113945, 113945.1, 113984.1, 114075(c))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Measured 0 PPM chlorine in sani-bucket. Observed operator add bleach to sani-bucket. Keep wiping cloths in sanitizing-solution of 100 PPM.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

71. Exterior and surrounding area sanitary.

Conditions Observed: Observed surrounding area to be very dusty today, with active transportation frequently generating dust. All foods/orders shall be cover to prevent physical contamination.

ROACHY SAYS:

“The exterior of a MFF and the surrounding area, as relating to the operation of food service, shall be maintained in a sanitary condition. (114317)”

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