| 6-30-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
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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(1) Observed open bins of sugar and salt in kitchen not actively being used that had the lids behind the bins. Lids immediately put back on both containers. Corrected during inspection.
(2) Observed bucket of red salsa in walk in cooler with melted /damaged lid, bowl inside used to scoop salsa out of bucket. New undamaged lid located and put on bucket, scooping bowl removed. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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Observed multiple unenclosed sticky fly strips in various areas around the kitchen. Sticky fly strips immediately removed and discarded. Corrected during inspection.
NOTE: Fly issue noticeable at this facility. At least two enclosed electronic fly traps are already in use at this site along with air curtains over both the front and back doors. Back door air curtain had been unplugged, appears to need sensor adjusted (pressure from opening and closing main entrance door keeps causing back door air curtain to trigger even when back door has not been opened). Owner states they do use bottle style 'fly traps' outside, and also have professional pest control services in place. Recommend additional discussions with pest control service for possible additional fly mitigation measures.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 2.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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REPEAT: observed small bowl of solution in handwash sink basin. Immediately removed. Ensure handwash sink is kept empty of other items and is always clear and available for handwashing purposes. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
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.
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Observed multiple towels throughout the kitchen and food prep areas being stored dry on the counters or rails, being used more than once, not stored in sanitizer solution. Discontinue this practice. Dirty towels immediately relocated to the dirty laundry bucket under the 2 compartment sink. Fresh batch of sanitizer mixed in container, verified at least 100 PPM chlorine, two clean towels added. Do not use towels more than once without laundering or placing in sanitizer for the appropriate length of time (100 PPM chlorine for at least 30 seconds) between uses. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed buildup of grease residue on exterior of chicken rotisserie unit in kitchen area, as well as debris on bucket used to catch 'wash out' water and grease from rotisserie unit after it is finished being used for the day. Increase cleaning frequency so as to prevent the accumulation of visible residue and possible fly attraction. Exterior of unit immediately cleaned and bucket washed out. Corrected during inspection.
(2) Observed minor buildup of food debris inside microwaves. Immediately cleaned. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
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)
| 0.00 |
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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NOTE: Observed 5-6 large five gallon jugs of water in the kitchen area that, per staff, are being used for all food prep and fruit and vegetable washing. Five receipts for water purchases verified covering dates from 6/19/21 - 6/28/21 verified / photo documented. Discussion with the owner (Ruben Ramirez) about visit / discussion with the Los Banos area engineer about possible solutions (visited last week), waiting for written recommendations / estimates from engineer. Recommended any additional documentation related to the water quality solutions being pursued be emailed both to the State Water Control Board and Merced County Division of Environmental Health so that all involved parties are aware of the solution being sought / potential timelines for full implementation and resolution of the water quality problems.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
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.
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Observed minor damage to flooring in the food prep areas, especially near edge of the 'step up' areas. Repair to a commercial grade standard. "Like for like" replacements are ok, if a **different** type of flooring is selected, it is HIGHLY RECOMMENDED to have a sample of the new flooring material approved in advance to ensure compliance with commercial grade requirements. 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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
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.
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Observed lack of a screened window or functioning vent fan in the restroom used by employees. Provide. Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-30-2021 |
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377)
| 1.00 |
Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.
The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.
Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
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(1) Observed chunks of bagged cotija cheese that lack proper labels. Owner able to provide receipts to show approved source, had labels in drawer, forgot to stick on bags. Labels immediately added to each item. Do not sell prepackaged items that lack proper labels. Corrected during inspection.
(2) Observed unlabeled bread rolls pre bagged on shelf below display box where ingredients are listed on door of each section. Either keep bagged items in the shelves with the appropriate ingredient listing, or individually label all prepackaged items with the required minimum label information. Pre bagged rolls relocated inside labeled bread display unit. Corrected during inspection.
(3) Observed bowls of manteca (lard) for sale that lack proper labels. Unable to find labels, believes he ran out. Containers removed from sales area. Do not sell prepackaged items that lack at least a minimum label in English (additional languages ok if desired) including:
(A) The name of the food item
(B) A full ingredient list (especially important in case of allergies)
(C) A statement of weight, count, or quantity ("how much")
(D) Where the item was packaged or manufactured (address)
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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