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Facility: Leo's Deli Mart
Address: 1424 Center St., Dos Palos, 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 5-21-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-21-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 0.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-21-2019 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.
Observed hot holding unit for the burritos and other hot food items was missing a door and was not able to keep the hot foods hot on the bottom section. Employee stated it was broken yesterday and a new one should be available today. A makeshift door was made and added to the unit for temporary use until new door is received. Have the unit repaired immediately.

Observed the two deli fridge units are leaking or not properly draining to an approved floor drain. Have both units evaluated and repaired as necessary.

Observed the prep table in the back area with the can opener is no longer smooth and easily cleanable. Repair/replace so it is smooth and easily cleanable.
0110 RETAIL MARKET<2000 SQ FT (HM3)
5-21-2019 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) 2.00 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. Observed the faucet at the janitorial sink is not functioning properly and spraying water. Have the faucet repaired or replaced. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-21-2019 Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165°F. (114014, 114016) 0.00 If, at the conclusion of the reheating process, it is discovered that the minimum reheating temperature has not been achieved, the reheating process should be continued until the food reaches the required temperature within the time frame allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food shall be voluntarily discarded or impounded. NOTE: Be sure to heat up all food items prior to putting into the hot holding For the nacho cheese and chili beans use the microwave to reheat. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-21-2019 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. (CDI) Observed two containers of nacho cheese was measured at 80F-100F. Cheese was voluntarily discarded during inspection. Keep all hot foods at 135F and over and all cold foods at 41F and under. Other containers of cheese was measured at 48F and were transferred to the fridge unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-21-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
Observed the use of numerous wiping cloths and not being stored in sanitizer solution when not in use. Provide a container of sanitizer solution to store all wiping cloths when not in use. Sanitizer solution shall be at 100PPM of Chlorine or 200PPM of Quaternary ammonia 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-23-2018: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-23-2018 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) 4.00 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. HOT HOLDING UNIT (BURRITOS, POTATO WEDGES, CHICKEN STRIPS, ETC.) NEAR THE REGISTER: Provide accurate thermometers inside the unit. The maximum temperature on both thermometers were 170 degrees Fahrenheit and temperatures inside the unit were above 170 degrees Fahrenheit. You may also keep the current thermometers but decrease the hot holding unit temperature so it registers on both thermometers (remember to keep hot food at a minimum of 135 degrees Fahrenheit). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-23-2018 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. All previous violations have been corrected. 0110 RETAIL MARKET<2000 SQ FT (HM3)