| 11-15-2023 |
Additional information provided to facility operators
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Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437.
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Mens Urinal seemingly clogged with sign indicating that it would overflow if flushed more than once consecutively. Should overflow from a toilet facility occur, the facility should be closed immediately and not be reopened until all sewage and equipment exposed to sewage is cleaned and subsurfacing sewage has been prevented. Would suggest preventing guests from utilizing toilet facilities that are not functioning properly in the future.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
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)
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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.
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1.WALK-IN REFRIGERATOR (EAST) Observed rust accumulation on door and inside walk in where the wall meets the floor. Rust is a food contaminant and also causes damage to food equipment. Equipment shall be kept in good repair and kept in a state which allows it to be smooth, non-absorbent and easily cleanable as to prevent cross contamination.
2.WALK IN REFRIGERATOR (EAST) Observed coving in walk in has deteriorated to the point it no longer serves its purpose and is causing further debris accumulation. Repair so coving has 3/4" cove, is 4" up the wall and extended from the wall 1".
3.WALK IN REFRIGERATOR (EAST) Observed that light switch is broken(missing a switch) and not connected to the wall fully. Repair so it is flush with the wall. Repair so missing switch is repaired or made to be smooth and easily cleanable.
3. WALK IN REFRIGERATOR (WEST) Observed that condenser fan was missing a protective shield. Repair to prevent possible cross contamination from unprotected fan blades.
4. WALK IN REFRIGERATOR (WEST) Observed floor of walk-in was covered with a mat to cover up rust damage and iceing. Mats work as a temporary fix however all equipment is required to be kept in good repair and rust is a food contaminant. Repair so surface is smooth, easily cleanable, non-absorbant, non-porous and non-toxic.
5.WALK- IN DOORS Observed that all walk in doors had damage on the bottom right corner of the door leading to accumulation of grime. . Repair as all equipment should be smooth, easily cleanable, and in good repair
6. KITCHEN STOVE Observed buildup of grime between stove and double oven near 3-compartment sink. All equipment should be cleaned regularly to prevent buildup of grime, maintain equipment and prevent possible cross contamination.
7. CORNER BETWEEN WALK-IN AND HANDWASH Observed that FRP transitional strip was coming undone and had been repaired in a way that was not smooth and easily cleanable. The Cove-tile is also missing a chunk and as such the corner currently is observed to have accumulated grime and appears difficult to keep clean. Repair so FRP transition/coving tile
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
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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.
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Food throughout facility was observed to be stored without a protective cover.
Examples:
Near Kitchen Handwash sink: Salad was not fully under barrier and did not have a cover and was not actively being prepared
Near kitchen Handwash Sink: Ice cream observed without a lid, when refrigerator is open ice cream is not protected from contamination
Kitchen Reach In under counter Refrigerator: observed chicken on bottom shelf which did not have a lid on their container and as such was making contact with the shelf above.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
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)
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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.
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1. Observed equipment that require a 1inch air gap to a floor sink where the drain was touching the floor sink or not providing a 1in air gap
- Hand Wash in back beverage area of restaurant
- Prep Sink
- Walk in refrigerator
2. Observed walk in refrigerator(west) was draining onto the coving on the outside of the walk in and not directly to a floor sink, extend and correct so drain is draining to the floor sink without causing water damage to the facility.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
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)
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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.
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1. SANITIZER Staff at the facility were unaware that sanitizer had been changed from Quat to Lactic Acid. Staff utilize sanitizer on all food contact surfaces and as such, in order to prevent over dosage or incorrect testing of the parts per million requirement which can result in a bacterial reduction <3Log, should be made aware and be knowledgeable of when a change of chemical has been made.
2. HOT WATER Management and staff were unaware there was a lack of hot water or for how long it had been out. Staff should be utilizing hot water daily and should be trained to notify management when it is no longer available. Management should be aware that if the hot water tank is not producing hot water than the facility is required to shut down until hot water is back within CalCode specified ranges. 100°F-108°F for hand washing and above 120°F at all other sinks. CalCode Sec. 114192 A-D
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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The Permit Holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. "Person in charge" means the individual present at a food facility that is responsible for the operation of the food facility.
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Upon arrival staff was asked to direct inspector to Person in charge(PIC). Inspector was informed there was no PIC scheduled and that they would call one.
Violation: A designated person in charge was not observed to be present during all hours of operation.
Corrections: Ensure a PIC is present at facility during all operating hours.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
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Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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1. TEST STRIPS Lactic Acid was available and observed to be connected to a pump labeled "Quat". Unlabled (pink rectangle) testing strips were available to be used with a sanitizer bucket but the bucket and strips did not indicate what they were testing for. Posters on walls from manufacturer indicate that facility were not utilizing correct testing strips. Documentation from the manufacturer indicating that these tests are to be utilized for testing Lactic Acid concentration for food contact surface sanitation was unavailable. Provide correct strips by manufacturer or have documentation available indicating the available test strips are appropriate.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
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)
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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.
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1. Observed a tray filled with egg shells and a cooking utensil on top of food prep space inside the galley kitchen. In order to avoid cross contamination, and to protect mistaking clean and dirty utensils, dirty utensils and trash should be stored in their respective areas (trash receptacle, ware-washing) or separated as such while not in their designated locations .
2. Observed clean utensils were being stored hanging in front of the 3-compartment sink. Cease this practice as it blocks the 3 compartment sink from being utilized and also results in contaminating the utensils when the 3-compartment is used. (bumping hair/head into utensils)
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
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Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1. Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection.
2. Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website).
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-15-2023 |
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)
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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
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[14][1] An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. A food facility may provide only warm water if the water supply is used only for handwashing, as required in Section 113953.
11/16/23 Hot Water was restored to all sinks and measured at correct CalCode mandated temps.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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