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Facility: El Grullense Jal
Address: 1024 Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-08-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-08-2019 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. No violations noted during inspection. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
10-08-2019 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. No violations noted during inspection. All previous violations noted during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 8-29-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-29-2019 All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7) 2.00 Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Observed numerous live flies in the garbage can area. Keep the lids closed at all times to prevent the occurrences of flies and other vermin.

Observed the waste grease disposal bin was left open and contributing to foul smell from the garbage area. Keep the lid closed at all times unless actively discarding waste.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
8-29-2019 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 the temperature of a container of Tripas was measured at 100F during inspection. Tripas was sitting underneath the flat top grill and upon inspection cook placed container on the stove and turned on the fire. Tripas was discarded during inspection. Keep all foods either 41F and under or 135F and higher.

Observed the temperature of various food items inside the walk-in fridge that measured between 42F - 44F during inspection. Have fridge unit evaluated and repaired/adjusted so temperatures are at 41F and under.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
8-29-2019 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 the ambient temperature inside the walk-in fridge was measured at 43F during inspection. Have unit evaluated and repaired as necessary so temperatures are at 41F an under. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
8-29-2019 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 that the facility uses multi-use wiping cloths and not stored in sanitizer solution when not in use. Keep all wiping cloths in sanitizer solution of 100PPM of chlorine or 200PPM of Quaternary ammonia when not in use. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
8-29-2019 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) 7.00 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 five packs of frozen shrimp inside of a container left out at room temperature to thaw. Failure to thaw potentially hazardous frozen foods in an approved manner. See corrective text on proper/approved ways to thaw frozen food items. Shrimp was moved into the walk-in fridge. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS