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Facility: La Michoacana Carniceria #2
Address: 820 W. Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 27.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-06-2019: Unsatisfactory - reinspection required (Total Points: 27.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-06-2019 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. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
1) PREPACKAGED 4-INCH TORTILLA PACKAGES ACROSS THE REGISTER: Several packages were on the sales floor without any labels. Remove all packages from the sales floor until proper labeling can be provided on each package. REPEAT VIOLATION

2) PREPACKAGED 16 OZ PICKLED CARROTS IN THE 3-DOOR SALSA REFRIGERATOR: Several containers were on the sales floor without any labels (most containers were labeled). Remove all packages from the sales floor until proper labeling can be provided on each package. REPEAT VIOLATION

3) PREPACKAGED GORDITAS DE NATA ARACELI ESTILO MICHOACAN BAKED GOODS NEXT TO THE REGISTER: Packages had improper labels with a Spanish common food name, a Spanish ingredient (most ingredients were in English), and only the City and State of the manufacturer. All food sold to the public must come approved sources (no unpermitted baked goods made from home). Remove all packages from the sales floor until proper labeling can be provided on each package. At a minimum, the labels shall be in English and contain the information according to the corrective text listed in this report.

4) PREPACKAGED MARSHMALLOW CANDY POPS: Several packages were on the sales floor without any labels. Remove all packages from the sales floor until proper labeling can be provided on each package. All food sold to the public must come approved sources (no unpermitted food made from home). Remove all packages from the sales floor until proper labeling can be provided on each package.

5) PREPACKAGED LAS PALMAS PAN SALVADORENO (6290 MACK RD SACRAMENTO, CA 95823) NEXT TO THE REGISTER: Round baked goods were on the sales floor without proper labels. The common food name was in Spanish and there were sesame seeds not declared on the ingredient label. At a minimum, the labels shall be in English and contain the information according to the corrective text listed in this report. REPEAT VIOLATION

6) PREPACKAGED LAS PALMAS CERRITA (6290 MACK RD SACRAMENTO, CA 95823) NEXT TO THE REGISTER: Baked goods were on the sales floor without proper labels. The common food name was in Spanish. At a minimum, the labels shall be in English and contain the information according to the corrective text listed in this report. REPEAT VIOLATION

7) PREPACKAGED 16 OZ CREAMA CONTAINERS: Crema is delivered to the facility in large buckets and the facility repackages the pasteurized product into 16 oz containers. The prepackaged containers are stored in a refrigerator waiting to be sold to customers. Facility does not have a license to repackage pasteurized dairy products on site. Discontinue this practice. You may put the crema into containers at the time the customers order and pick up the products.

8) CUT CHEESE BLOCKS: Large pasteurized cheese blocks were pre-cut and stored in a refrigerator waiting to be sold to customers. You may only cut the cheese at the time the customers order and pick up the products.

BASED ON THE PREVIOUS INSPECTION, SEVERAL FOOD ITEMS CONTINUED TO BE IMPROPERLY LABELED OR WERE MISSING LABELS AND STILL AVAILABLE FOR SALE. IF THIS ISSUE DOES NOT GET CORRECTED IMMEDIATELY, THIS LOCATION CAN NO LONGER SELL THOSE PRODUCTS AND THE PRODUCTS MAY BE CONFISCATED FOR DESTRUCTION.
0110 RETAIL MARKET<2000 SQ FT (HM3)
11-06-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. OPEN-AIR BBQ PROGRAM AREA: There were no violations noted in this program area. 0148 OPEN-AIR BBQ
11-06-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 7.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
CAMBRO INSULATED CART IN THE KITCHEN: Cart is used to hold potentially hazardous hot food. Cart does not have active heat control and must be on a time control. Food containers must be marked with the time the food containers are placed into the cart and the time food is to be discarded if not used within 4 hours. Facility may also choose to replace this cart with an electric commercial grade unit that can keep potentially hazadous hot food at 135 F or above. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
1) 2-DOOR PREP REFRIGERATOR IN THE KITCHEN: Several containers of food stored without protection from potential contamination. Provide covers.

2) WALK-IN MEAT FREEZER IN THE KITCHEN: Several trays of sliced frozen meat stored without protection from potential contamination. Provide covers.

0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WOOD ENTRANCE DOOR TO THE MEAT/TAQUERIA: Peeling paint on the door. Re-paint to provide smooth, easily cleanable, and nonabsorbent surfaces.

2) KITCHEN CEILING: Dust accumulation in the ceiling around the ventilation cover. Clean.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
HANDWASHING SINK IN THE KITCHEN: Paper towel dispenser was empty. Employee was notified and stated paper towels were getting delivered today. Facility was already operating at the time of the inspection. Employee found a roll of paper towels to use while waiting for the delivery. The handwashing station shall be fully stocked with hot and cold running water, soap in a dispenser, and paper towels in a dispenser during all business hours. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 1.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



1) WALK-IN MILK REFRIGERATOR: Food packages and buckets stored directly on the floor. Store all food (except pressurized beverage containers and milk containers in plastic crates) at least 6 inches off the floor.

2) OUTDOOR STORAGE TRAILERS: Many food packages were stored directly on the floors. Store all food (except pressurized beverage containers and milk containers in plastic crates) at least 6 inches off the floor.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 1.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. FACILITY REMODEL: The following items were completed without written approval from the health department: installation of a walk-in refrigerator, installation of a walk-in freezer, exhaust hood expansion, 3-compartment sink changeout, etc. We will contact you with more information on the next steps. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 1.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
OUTDOOR STORAGE TRAILERS: The only light available inside both of these units were when the doors were fully opened. Provide adequate electrical lighting for both of these food storage units. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. 1) AIR CURTAIN ABOVE THE BACK DELIVERY DOOR: Back door is used often by employees and for delivery. The air curtain switch was initially turned off from the outside and did not come on when the door was left opened. Inspector turned the switch on and the unit did turn on only when the door was used to enter/exit the building. Keep this switch in the on position during all business hours to help control insects from entering the building.

2) 3-COMPARTMENT SINK: Use the available sink drain plugs to plug the sinks when filled with water instead of using wads of paper towels to plug the drain.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) WALK-IN MILK REFRIGERATOR: Debris accumulation on the floor under some shelves. Clean.

2) WALK-IN MILK REFRIGERATOR: Cardboard liner underneath the milk products. Remove. Discontinue this practice as the liners are not easily cleanable. Use a smooth and easily cleanable metal/plastic tray as a liner.

3) SHELF HOOKS ABOVE THE HANDWASHING SINK IN THE KITCHEN: Remove the foil used to wrap the equipment and discontinue this practice. All surfaces must be smooth and easily cleanable. REPEAT VIOLATION

4) HOT FOOD DISPLAY CASE ABOVE THE CHEESE REFRIGERATOR IN THE KITCHEN: Provide a knob or handle on the sliding glass door. REPEAT VIOLATION

5) CUTTING BOARD NEXT TO THE STEAM TABLE IN THE KITCHEN: Heavily grooved and stained cutting board. Replace.

6) BELLA TAMALE WARMING UNIT IN THE KITCHEN: Unit is rated for household use only. Remove or replace with a commercial unit.

7) OSTER BLENDER IN THE KITCHEN: Unit is rated for household use only. Remove or replace with a commercial unit.

8) 2-DOOR UPRIGHT TRUE REFRIGERATOR IN THE KITCHEN: Dust accumulation on the fan cover. Clean.

9) 2-DOOR UPRIGHT TRUE REFRIGERATOR IN THE KITCHEN: (2) cracked/deteriorated black gaskets/seals around the doors. Replace.

10) 2-DOOR UPRIGHT TRUE REFRIGERATOR IN THE KITCHEN: Exposed bottom area of the unit. Return the missing cover.

11) 2-DOOR UPRIGHT TRUE REFRIGERATOR IN THE KITCHEN: Repair or replace the rusty shelves to provide smooth and easily cleanable surfaces.

12) CUTTING BOARD ON TOP OF THE SMALL PLASTIC TABLE IN THE KITCHEN: Cutting board is heavily stained/grooved and no longer smooth and easily cleanable. Replace.

13) WALK-IN MEAT FREEZER IN THE KITCHEN: Food debris accumulation on the silver storage racks. Clean.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. 2-DOOR PREP REFRIGERATOR STORING GUACAMOLE IN THE KITCHEN: A small plastic cup without handles was used to scoop guacamole. The cup was covered in guacamole and stored in the guacamole tray. Discontinue this practice. Use a scoop with a handle to minimize bare hand contact for ready to eat food and reduce potential contamination. The scoop shall be stored properly with the handle not touching any food. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2019 All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7) 1.00 Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. DUMPSTER AREA: Garbage was overflowing onto the ground with boxes of avocado peels scattered on the ground 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 7-30-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-30-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. TRUE REACH-IN REFRIGERATOR STORING SALSA AND CHEESE CONTAINERS NEAR THE PRODUCE REFRIGERATOR: Potentially hazardous food (phf) temperatures ranged from 46 F-50 F. All food has been relocated to another functional unit. Repair unit to keep phf at or below 41 F at all times. Discontinue using unit until it is repaired. 0110 RETAIL MARKET<2000 SQ FT (HM3)
7-30-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WALK-IN REFRIGERATOR: Debris (plastic/cardboard packaging products, broken glass) and dead insects (flies) on the floor underneath shelving units. Clean.

2) TRUE REACH-IN REFRIGERATOR STORING SALSA AND CHEESE CONTAINERS NEAR THE PRODUCE REFRIGERATOR: Potentially hazardous food (phf) temperatures ranged from 46 F-50 F. All food has been relocated to another functional unit. Repair unit to keep phf at or below 41 F at all times. Discontinue using unit until it is repaired.
0110 RETAIL MARKET<2000 SQ FT (HM3)
7-30-2018 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. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
1) PREPACKAGED, UNLABELED TORTILLAS: Remove from sales floor until labels can be provided on each package.

2) PREPACKAGED, UNLABELED DON DAVID MIXED CANDY: Information on the back of the label states to "Please see nutrition and ingredient information for individually wrapped packaged" but each individual candy had no label information. Remove from sales floor until labels can be provided on each package.

3) PREPACKAGED, UNLABELED 16 OZ PICKLED CARROTS WITH HABANEROS (ZANAHORIAS CON HABANEROS) AND PICKLED BEETS (BETABEL): Remove from sales floor until labels can be provided on each package.

4) LAS PALMAS BAKERY PAN SALVADORENO: There were two different types of baked goods with the same ingredient label. One bread had sesame seeds which were not on the labels. Provide the proper labels.
0110 RETAIL MARKET<2000 SQ FT (HM3)
7-30-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
FLIES IN THE KITCHEN: Flies observed in the front and back kitchen areas. (2) fly strips with flies were observed hanging from the ceiling in the back kitchen. There was a fly light in the back kitchen. Remove all fly strips and discontinue practice. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-30-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 0.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) MEAT DISPLAY CASES: All rusty shelves underneath the meat trays. Repair or replace to provide smooth, easily cleanable, non-absorbent surfaces.

2) HOT FOOD DISPLAY CASE ABOVE THE CHEESE REFRIGERATOR: Provide a knob or handle on the sliding glass door.

3) (2) SHELF HOOKS ABOVE THE HANDWASHING SINK AND THE PLASTIC SAUCE CUPS SHELF NEXT TO THE 3-DOOR PREP REFRIGERATOR: Remove the foil used to wrap the equipment and discontinue this practice.

4) WALK-IN MEAT FREEZER: The push knob is missing from the door interior creating sharp edges around the circle. Repair to prevent sharp edges. (Operator stated unit will be replaced soon under approved plans)

Violation points are already on the retail market program area.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)