Tres Chile's Picosos Mexican Restaurant

3502 Broadway, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Cooler drawers under cookline holding PHF at 45F today. Cook staff added ice to food to reduce temperature to 41F or below. Repair or adjust this unit to hold these foods under 41F. Keep ice on foods until the unit is repaired. Salsa in front area adjacent to soda dispenser was observed at 46F today. If ice is to be used to keep this food cold, it must completely surround the food item container. Keep lid over food as well. COS

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))”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Tres Chile's Picosos Mexican Restaurant!!”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Tres Chile's Picosos Mexican Restaurant! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Food safety manager cert expired. Not all food handlers had cards on site. Retrain all employees for food handling and have food safety manager retrain and obtain FSM cert.

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)”

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

Conditions Observed: Observed employee at cookline open walkin door, grab uncooked bacon wrapped pepper before going back to handling other foods. No required glove change and handwashing was observed. Observed prep cook cutting peppers with gloved hands, change tasks with same gloves before going back to prep of peppers without change and handwash. Train all employees in proper glove use and handwashing.

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)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Salsa on ice was measured at 44F today. If ice is to be used for this salsa, the container must be completely surrounded by ice rather than on top of it. Maintain this product at 41 or less.

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))”

10. Proper cooling methods.

Conditions Observed: Observed black beans cooked in the morning cooling in metal pan at least 8 inches deep at 107 F. Beans discarded. Four 5 gallon plastic buckets with hot foods were observed cooling on prep sink without cooling intervention (178). Cooked mango salsa observed at 98 F cooling on sink with no intervention. Foods were moved to ice baths and smaller portions. Thermometer was obtained for monitoring cooling. Develop a cooling procedure use cooling logs and train all employees in proper cooling. Reinspection on 12/6/19- correction required.

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)”

28. Food separated and protected.

Conditions Observed: The handwash sink lacks a splashgaurd and allowed soap to splash onto cooking and cooling foods directly adjacent. Add splash guard to this handsink.

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))”

33. Food properly labeled and honestly presented.

Conditions Observed: What appeared to be ground chile powder stored in sour cream container. Label all foods with common name.

ROACHY SAYS:

“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”

39. Thermometers provided and accurate.

Conditions Observed: Alto Shaam lacked thermometers form monitoring temperatures of held food. Add and monitor frequently.

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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