Taqueria Martinez

Trailer
1134 5th ST, Eureka

Reinspection

ROACHY SAYS:

“Take a victory lap, Taqueria Martinez! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed handwash sink lacking required supplies, obstructed with cash til. Keep handwash sink clean, unobtructed and stocked with required supplies at all times for proper handwashing. Operator moved cash til and stocked supplies at handwash station, thank you.

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))”

10. Proper cooling methods.

Conditions Observed: Measured rice 107F in glass bowl wrapped with plastic and stored in bottom portion of prep table. Per operator, rice was cooked this morning at the commissary. Potentially hazardous foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Improperly cooled rice was discarded. This is a major violation that requires a reinspection on or after 7/16/21.

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: Hot water was not provided at the beginning of the inspection. Hot water was provided and measured 115F at 3 compartment sink. Hot water must be provided at or above 120F at all times or the MFF must remain closed. This major violation requires a reinspection on or after 7/16/21.

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)”

28. Food separated and protected.

Conditions Observed: Observed uncovered foods stored in the prep table. Cover all stored foods 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))”

39. Thermometers provided and accurate.

Conditions Observed: Facility is lacking a stem thermometer. Provide stem thermometers to measure final cooking temperatures and holding temperatures of foods.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

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