Taqueria La Barca #1
5201 Carlson Park DR, Arcata
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed paper towels on the wall opposite the 3-part sink. Paper towels were moved to the dispenser closer to sink - COS. Keep first bin of 3-part sink stocked with pump soap and paper towels.
“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))”
76. Compliance with water heater requirements.
Conditions Observed: MFF lacks a conforming water heater. See general notes.
“Except on a MFF that only utilizes the water for handwahing purposes, a water heater or an instantanious heater capable of heating water to a minimum of 120F, interconnected with a potable water supply, shall be provided and operate independently of the vehicle engine. A water heater with a minimum capacity of four gallons shall be provided for MFFs that have a warewashing sink. A MFF equipped with a three gallon capacity water heater that is in compliance with this section on January 1, 2014 is in compliance with this section after that date. (114325)”
“Huzzah! This establishment has successfully impressed the government! Kudos, Taqueria La Barca #1!!”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured foods cold-holding on ice to be 43 F (sauce, 43 F; meat, 43 F). Discussed how to effectively cold-hold with ice. Ice should reach the top of the container. Adjust to cold-hold at 41 F or below.
“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: Measured hot water at the beginning of the inspection to be 78 F. Owner light pilot on water heater. Measured hot water after 15 minutes to be 108 F. COS. Revise opening procedure to ensure that hot water is available on the truck at all times.
“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)”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed sky light lacking a screen. Install tight fitting screen to keep the mobile vermin proof.
“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)”
75. Compliance with safety requirements
Conditions Observed: Mobile is lacking a first aid kit. Provide a first aid kit.
“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”