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Facility: Le Grand Market
Address: 13186 E. Jefferson St., Le Grand, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-18-2022: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-18-2022 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
 THIRD REPEAT: Observed restroom door now has a self closing device, but the device fails to fully close the door (tested 3-4 times, closes the door slightly over halfway). Repair, adjust, or replace the self closing mechanism such that the restroom door consistently and fully self closes. Failure to provide a functional self-closing restroom door. Provide a properly functioning self-closing device on the restroom door. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-18-2022 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. The inspection revealed no evidence of PHF food prep. As a result, open PHF food prep requirement has been removed. No food prep is to resume until compliance with the requirements of PHF food prep has been met:
1. At minimum, one employee at the facility must obtain a food safety manager certificate. Food safety handler cards are not a substitute for the food safety manager certificate.
2. Plans must be submitted to Merced County Devision of Environmental Health and approved prior to resuming PHF food service. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
10-18-2022 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. REPEAT: Staff does not know where a probe thermometer is. Ensure a probe thermometer covering at lest 41 to 165 degrees is obtained and kept at the facility location for verification of food and water temperatures. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-18-2022 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required. 6.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. REPEAT: Observed the filled paper dispenser adjacent to the hand washing sink nearest the register area is very close to the back counter ledge, making it difficult to pull paper towels out of the bottom of the dispenser. Recommend relocating the paper towel dispenser higher above the back counter ledge to allow easier access to the sanitary method for hand drying at all times.

THIRD REPEAT: Observed lack of any dispenser for paper towels or a functioning air hand drying unit adjacent to the hand washing sink in the quarry-tiled food prep area. Handwash sink was initially blocked with soda crates, which were relocated during the inspection. Provide a functioning paper towel dispenser adjacent to every handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times. 		0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 9-13-2022: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-13-2022 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) 0.00 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.



 Good improvement observed in the reduction of open or 'broken' cases of drink items being stored directly on the floor. Continue to ensure any opened cases of food or beverage items are consistently stored not less than six inches off the floor. 0110 RETAIL MARKET<2000 SQ FT (HM3)
9-13-2022 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
 SECOND REPEAT: Observed restroom door now has a self closing device, but the device fails to fully close the door (tested 3-4 times, closes the door slightly over halfway). Repair, adjust, or replace the self closing mechanism such that the restroom door consistently and fully self closes. Failure to provide a functional self-closing restroom door. Provide a properly functioning self-closing device on the restroom door. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 8-10-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-10-2022 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) 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.



 [1] REPEAT: Observed multiple open or "broken" cases of beverage items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the storage room. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

[2] REPEAT: Observed multiple open or "broken" cases of beverage items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the walk in cooler. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

[3] REPEAT: Observed multiple open or "broken" cases of various items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the food prep areas. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
8-10-2022 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) 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. 		REPEAT: Observed multiple CO2 tanks near soda syrup box racks in the storage area that are still not being consistently secured. Ensure *all* pressurized cylinders (full or empty) are securely fastened to a rigid structure.
 0110 RETAIL MARKET<2000 SQ FT (HM3)
8-10-2022 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
 REPEAT: Observed restroom door still lacks a functional self closing device. Provide. Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 4-19-2022: Good (Total Points: 5.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-19-2022 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) 1.00 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 lack of one inch minimum air gap between the drain lines going to the floor sink in front of the ice machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap. Drain lines propped up with a 4"x4" to allow for the proper gap. Corrected during inspection. Recommend painting or sealing the wood before it becomes wet, or using a different non absorbent material so close to a potential water source for the drain line height adjustments, to limit possible slime, mold, or other similar growth. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-19-2022 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 1.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 		Observed the second light bulb in the walk in cooler is made of glass and appears to lack a plastic coating or shatterproof shield. Light fixtures in area where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. Light bulb immediately replaced with a plastic coated type LED bulb. Corrected during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-19-2022 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 1.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
 Observed restroom door lacks a currently functional self closing device. Provide. Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-19-2022 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. 		[1] Observed that the handle of the cupboard below the "Frazil" machine is loose, currently held on with duct tape. Properly repair the cupboard door such that the repair is smooth, cleanable, nonabsorbent, and meets the required commercial grade standard. Do NOT use duct tape to repair commercial grade equipment.

[2] Observed multiple CO2 tanks near soda syrup box racks in the storage area that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.

[3] Hot water heater currently lacks an earthquake safety strap. Provide. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-19-2022 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.



 [1] Observed multiple open or "broken" cases of beverage items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the storage room. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

[2] Observed multiple open or "broken" cases of beverage items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the walk in cooler. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

[3] Observed multiple open or "broken" cases of various items (cans and bottles) no longer in intact shipping containers or wrap, that are sitting directly on the floor in the sales floor and food prep areas. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 		0110 RETAIL MARKET<2000 SQ FT (HM3)