Taqueria La Barca #1
MFF Commissary
5201 Carlson Park DR, Arcata
Friday, Oct. 29, 2021 (4 violations)
Routine Inspection
02. Food safety certification, food handler card compliance
Conditions Observed: FSM certificate has expired. Obtain FSM certificate within 60 days and make available for review during routine inspections.
ROACHY SAYS:
“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed both restrooms are lacking paper towels. Keep required supplies stocked in dispensers at all times for proper handwashing.
ROACHY SAYS:
“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))”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed chicken thawing at room temperature on drainboard of prep table. Use an approved method to thaw PHF, in the refrigerator, under cold running water, as pat of the cooking process.
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 debris on non-food contact surface of deli slicer. Observed buildup on non-food contact surfaces of soda nozzles at the soda machine. Maintain non-food contact surfaces of equipment clean to prevent 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))”
Thursday, Oct. 1, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Taqueria La Barca #1!!”
Wednesday, April 3, 2019 (1 violation)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Observed a large bin of cooked rice improperly cooling. Bin setting in another large Tote style container with ice. No water in ice. Bin not emerged in ice. Discussed proper cooling methods with operator. Product was portioned into smaller stainless steel containers and separately embedded in ice bath. Bus bins were used to hold ice bath. At time of arrival (9:00am) temperature of rice measured 109 degrees Fahrenheit.
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)”
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