Merced County - Environmental Health - Food Inspections

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Facility: Maria's Taco Shop #1
Address: 1750 R St, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 7.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 9-24-2024: Satisfactory (Total Points: 7.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
9-24-2024	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)	2.00	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.	Repeat: Observed some containers of cooked meats and taquitos non covered when not in use. Keep covered. Observed a case of meat stored on the floor of the walk-in refrigerator. Store 6 inches off the floor or on a dolly if being moved.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-24-2024	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	3.00	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 display refrigerator measured at 52F. All foods below 50F were moved to the walk-in and prep refrigerator. All foods above 50F was voluntarily discarded.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-24-2024	Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1)	1.00	Frozen potentially hazardous food shall only be thawed in one of the following ways: (a) Under refrigeration that maintains the food temperature at 41°F or below. (b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain. (c) In a microwave oven if immediately followed by immediate preparation. (d) As part of a cooking process.	Observed chicken thawing under room temperature at the 2 compartment sink. Thaw under running water to quickly thaw or thaw under refrigeration in the walk-in.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-24-2024	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)	1.00	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 wiping towels not stored in sanitizer when not in use. Keep towels in sanitizer.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 10-05-2022: Good (Total Points: 2.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
10-05-2022	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.	Observed containers of meat and cooked beans stored uncovered in the walk in cooler. Keep food items covered	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-05-2022	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)	1.00	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 grease and grime on the can opener blade. Clean can opener	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 3-22-2021: Satisfactory (Total Points: 10.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
3-22-2021	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))	2.00	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.	REPEAT VIOLATION Failure to post a handwashing sign in each toilet room. Provide. Men's had one, women's was missing one.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-22-2021	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	6.00	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.	REPEAT VIOLATIONS Observed the temperature of the covered food was measured at 44-45 °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. Adjusted down during inspection. Re-temped at 31F.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-22-2021	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)	1.00	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 a small hole on the top right side of the hand sink. Repair or replace to make it easily cleanable. Observed food debris buildup on the large can opener blade. Clean. Observed duct tape wrapped around the shelves above the utensil sink. Remove and clean. Removed during inspection. Observed a piece if cardboard on a rolling rack near cook line. Remove dye to it not being easily cleanable and non-absorbent. Removed during inspection.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-22-2021	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.	Observed the FRP below the utensil sink is pulling away from the wall. Repair. Observed the FRP under the utensil sinks has a build up of film. Clean. Observed the cove tiles beneath the wash sink is loose. Repair and support the tile so it doesn't break again. Observed several grout lines in the floor that are eroding. Repair. Deep clean floor.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)