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Facility: Westside Grocery
Address: 13912 Westside Blvd, Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 11.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-27-2019: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-27-2019 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.
Observed knife, sponge, and other small items in the handwashing sink in the food prep area. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. Items removed from sink. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-27-2019 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. Observed the temperature of the carnitas in the lower shelf of the heated display case was measured at 121 °F, per cook, finished cooking and put in hot display unit approximately 45-60 minutes ago. Hold all hot potentially hazardous foods at or above 135°F. Carnitas relocated to the kitchen stove and were reheated to an internal temperature of 165-170ºF and then returned to the hot holding unit, hot holding unit also adjusted to ensure items are held at not less than 135°F. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-27-2019 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.
(1) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(2) In the food prep area, observed the cutting board at the flip top cooler is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

(3) In the food prep area, observed wooden tortilla press that staff state is always used with plastic inserts when tortillas are pressed. Unit does not appear to be commercial grade, minor residue / oil buildup on some surfaces. Do not use utensils that are not smooth and easily cleanable, that are made of unsealed wood, or that do not meet a commercial grade standard as they may become an unintended source of potential cross contamination. Replace.
0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 1-11-2018: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-11-2018 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) 0.00 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 worn / damaged VCT type tiles in the walk in cooler have been appropriately replaced.

NOTE: The finish / seal on the small area of concrete floor near the doorway appears to be wearing off, minor wear beginning to make texture slightly rough. Recommend re-sealing the the worn areas of concrete so as to improve ease of cleaning.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-11-2018 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 other violations from prior inspection have been corrected. Good improvement! 0110 RETAIL MARKET<2000 SQ FT (HM3)
1-11-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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: Observed the temperature of the sliced tomatoes in the flip top cooler were initially measured at 46-47°F on top, 41-42ºF in center of mass. Keep all cold potentially hazardous foods at or below 41°F at all times. Per staff, unit had been open several times and lid had just been closed. Rechecked after ~15 minutes, now reading 42º on top of tomatoes, 39º in lower portion of unit. Continue to monitor this unit to ensure all cold PHF items are maintained at 41ºF or colder at all times. Recommend target temperature of 37-38ºF for a "temperature cushion" due to the frequency / length of time the upper portion of this unit is typically kept open when prepping items. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-06-2017: Unsatisfactory - reinspection required (Total Points: 17.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-06-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 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.
Observed tools, tobacco, and other miscellaneous items located on the same shelves and intermingled with food type items, which may result in potential contamination of food products or food prep surfaces. Relocate all chemicals/ non food items so that they are stored in a distinctly separate area below and away from all food products and food prep surfaces, in such a way so as to eliminate potential contamination. 0110 RETAIL MARKET<2000 SQ FT (HM3)
12-06-2017 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) 2.00 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 VCT type tiles inside the walk in cooler are completely worn thru to the concrete in places, some cracked / broken, part of the floor is not tiled at all. Repair missing / broken tiles. The same type of tiles may be used to repair the existing floor. If a different type of flooring is desired, have a sample pre approved by MCDEH before it is installed.

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, 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.
0110 RETAIL MARKET<2000 SQ FT (HM3)
12-06-2017 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 foil wrapped / covered shelves in the lower portion of the flip top cooler being used for food storage. Cease this practice. Remove foil. Foil does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.

Observed cardboard on the floor in the kitchen being used for grease absorption. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 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. (1) Observed the temperature of the sliced tomatoes in the flip top cooler were measured at 49°F. Keep all cold potentially hazardous foods at or below 41°F. Bin was significantly overfilled. Extra tomatoes shifted to another container, unit turned down, lid closed. Rechecked after ~15 minutes, now reading 43º. Continue to monitor this unit to ensure all cold PHF items are maintained at 41ºF or colder.

(2) Observed the temperature of the cheese sauce in the crock pot type warmer was measured at 89°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature cheese sauce relocated to the kitchen stove in a water bath and was reheated to an internal temperature of at least 165ºF for at least 15 seconds; ensure all hot PHF items are held at a temperature of at least 135°F. RAPIDLY reheat leftover items before moving to hot holding.

(3) Observed the temperature of the rewarmed burritos from yesterday was measured at 126°F. Hold all hot potentially hazardous foods at or above 135°F. Per staff, burritos were rewarmed ~30 minutes ago. Out of temperature items relocated in batches to the microwave and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and were then returned to the hot holding unit, unit turned up. Monitor to ensure all hot PHF items are held at a temperature of at least 135°F. RAPIDLY reheat leftover items before moving to hot holding.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 4.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. REPEAT: Observed sponges in multiple locations in the food prep areas. Sponges shall not be used in contact with cleaned and sanitized food-contact surfaces or in-use food-contact surfaces. Clean and sanitize all contaminated utensils and other surfaces. Discard all food which has been in contact with contaminated surfaces. Do not use sponges to wash dishes. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)