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Facility: Delhi Liquor Land
Address: 9917 Stephens St., Delhi, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-18-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-18-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 0.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. REMINDER: Proof of completion of a five year food manager certificate class is still due by 7/13/19. 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-18-2019 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) 2.00 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.
Observed front two compartment sink that is used mainly for handwashing lacks an enclosed paper towel dispenser. If this is a designated handwashing sink, provide a sanitary method of hand drying, such as a permanently mounted enclosed paper towel dispenser or air blowing dryer unit. If this is any other kind of sink (utility sink, for example), adjust or repair so as to provide water at this sink at not less than 120 degrees F. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 5-13-2019: Unsatisfactory - reinspection required (Total Points: 30.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-13-2019 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) 2.00 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. Observed soda nozzles with minor sticky residue. When asked how frequently nozzles are washed / rinsed / sanitized, employee stated about twice a week. Increase wash / rinse / sanitize frequency to not less than once in each 24 hour period. Be sure nozzles and other low risk food contact surfaces (nozzles, coffee pots, jerky tongs, ice scoops, and similar) are sanitized for not less than 30 seconds in a chlorine sanitizer solution of not less than 100 ppm in strength. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 4.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. (1) REPEAT: Observed severely stained restroom sink is still present, faucet also leaks a small amount constantly. Repair / replace so as to provide properly functioning sinks and faucets that are properly functional and meet a commercial grade standard.

(2) Observed hose attached to the faucet of the three compartment sink, no back flow prevention or anti siphon device between the hose and the faucet connection. Provide backflow protection on the discharge side of any threaded hose bibs or faucets where hoses may be attached.
0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed lack of a thermometer in any of the display areas in the coolers where PHF items are displayed for sale. Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

Observed ice scoop is being stored beside the ice machine directly on top of a cardboard box. Cease this practice. Only store utensils that may come in contact with food items (such as ice) in a way that protects them from potential contamination between uses, such as in a food grade container that is also cleaned and sanitized daily. Do not use the ice scoop again until it has been properly washed, rinsed, and sanitized. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 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. Observed the temperature of the deli type items in the beer cooler (door #1) were measured at 40-56°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to "7-Up" glass door cooler temporarily (measuring 38 degrees in this unit before items moved). Keep a thermometer in the immediate area wherever PHF items are being displayed for sale, and monitor the thermometer, to ensure all PHF items are kept at or below 41 degrees at all times. Do not resume the storage or display of PHF items in the walk in cooler until unit is repaired and consistently holding temperature at or below 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 7.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
Observed maximum attainable water temperature at any sink throughout the facility is currently 80 degrees. Employee states hot water has not been functioning for a 'few days' when asked. An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. Per employee, plumber was already contacted but repairs have not been completed yet.

Cease sales of ALL open food items, including soda fountain, coffee, cappuccino, donuts, or any other item not sold to customers in a commercially pre-sealed container or package. Open food item handling or sales is not allowed if hot water is not available within the facility for both proper hand washing and proper washing / rinsing / sanitizing of potential food / beverage contact surfaces. Do not resume sales of any open items at this location until permission to do so is received in writing from Merced County Division of Environmental Health (MCDEH).
0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 4.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. REPEAT: Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-13-2019 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) 2.00 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.
Observed a bar of soap on the back of the restroom sink. Observed lack of liquid soap in the approved wall mounted dispenser at the handwashing sink in the restroom. Keep an approved soap dispenser filled and functional at all times for handwashing purposes. Do not use bars of soap for handwashing in a food facility. 0110 RETAIL MARKET<2000 SQ FT (HM3)