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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
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
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)