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Facility: Azusa Market
Address: 8060 W Azusa Rd, Dos Palos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-16-2024: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-16-2024 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 Improvement. Mechanical Ventilation Hood was missing baffles and did not appear to be functioning as wiring connected to hood had been seemingly
disconnected. All Equipment shall be functioning and well maintained. Repair or remove hood/mechanical ventilation.
California Retail Food Code 114149.1 (a) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as
required to effectively remove cooking odors, smoke, steam, grease heat and vapors. All Mechanical exhaust ventilation equipment shall be
installed and maintained in accordance with california mechanical code, except that for units subject to part 2(commencing with section
18000) of division 13, an alternative code adopted pursuant to section 18028 shall govern the construction standards. 		0111 RETAIL MARKET 2001-6000 SQFT
2-16-2024 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.
 1. Floor inside walk in display refrigerator no longer constitutes a smooth easily cleanable surface. Repair.
2. Ceiling inside non functioning walk in unit was observed to be leaking from the rain causing flooding in the walk in. Repair ceiling of walk
in so that is is durable smooth easily cleanable and non absorbent.

3. Observed door leading to the Well outside was missing multiple chunks and allowing entry of water. Seal to outside was no longer
present and allowed for entrance of vermin. Replace or Repair door and Frame so it is sealed to the outside.
4. Observed Ceiling throughout facility was missing multiple panels. Allowing the ceiling cage to be unfilled with panels creates dust accumulation points and also creates easy access for vermin to enter the facility in its current state. Replace all missing Panels.
5.1 Observed that facility had what appears to be an additional portion added to the back end of the building "Back Area". The area, located
on the north east side of the building has an entrance from the food facility to the west of the exit to the Backyard/Well. This area(2 rooms)
was observed to have floor/walls/and ceiling that were in disrepair and had flooded. The Rooms both contained water damage and mold.
Repair these rooms so they are sealed to the outside completely and prevent vermin entry and harborage.
5.2 Observed Floors in "Back Area" were water damaged, had large holes in the floor and was not stable. Repair floors as to prevent vermin
entry and harborage
5.3 Observed Ceiling and Walls in "back area" were water damaged, resulting in possible creation of vermin entry points. Repair.
6. Observed exposed wires near the mechanical hood and throughout the facility. All conduits shall be mounted and enclose to facilitate
easy cleaning.
7. Floor inside broken walk in cooler no longer constitutes a smooth easily cleanable and non absorbent surface. Reseal/Repair/Replace



California Retail Food Code(CRFC) 114259: A food facility shall at all times be 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.
CRFC 113715: Any construction, alteration, REMODELing, or operation of a FOOD
FACILITY shall be APPROVED by the ENFORCEMENT AGENCY and shall be in
accordance with all applicable local, state, and federal statutes, regulations, and
ordinances, including but not limited to, fire, building, and zoning codes.


This is located in the additional unit that has been sealed. This will need to be addressed if plans for remodel are not submitted within 2 years of 2/16/24 		0111 RETAIL MARKET 2001-6000 SQFT
2-16-2024 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) 0.00 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 3 separate restrooms in the facility. If a restroom is present in the food facility it shall have stocked - Soap Paper Towels(or air dry machine) and toilet paper all inside of an approved dispenser. Observed the 3rd restroom located in the additional unit that has been sealed with a door is not stocked and needs repair. This will need to be stocked/repaired if plans for a remodel are not submitted within 2 years of 2/16/24 0111 RETAIL MARKET 2001-6000 SQFT
2-16-2024 All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) 0.00 Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning. 1. Observed plumbing cover underneath 3 compartment sink in room next to Walk-In Refrigerator had a hole that showed standing water in
the facility. Evaluate and repair so standing water is not present in the facility and plumbing cover is repaired to be smooth and easily
cleanable.

This is located in the additional unit that has been sealed. This will need to be addressed if plans for remodel are not submitted within 2 years of 2/16/24 		0111 RETAIL MARKET 2001-6000 SQFT
2-16-2024 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. California Retail Food Code section 113715: Any construction, alteration, REMODELing, or operation of a FOOD
FACILITY shall be APPROVED by the ENFORCEMENT AGENCY and shall be in
accordance with all applicable local, state, and federal statutes, regulations, and
ordinances, including but not limited to, fire, building, and zoning codes. 		0111 RETAIL MARKET 2001-6000 SQFT
2-16-2024 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. 		Observed Improvement

1. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such
as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter. Remove all
unused food storage/food prep equipment. If facility intends to repair any equipment on property separate and provide a repair timeline. Any
items that have not been documented with a repair time line shall be removed to prevent creation of unnecessary areas for vermin
harborage
2. Remove all personal items not used in day to day activities of employees. Accumulation of personal items create unnecessary areas for
vermin harborage. Remove all personal items not being utilized daily by employees. Non commercial Employee break room appliances are
ok so long as they are well maintained and kept clean and labeled as employee only. This includes all broken food equipment around the
facility as any food equipment on premises shall be in good condition or be on a timeline for repair. 		0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 2-07-2024: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-07-2024 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.
 1. Floor inside walk in display refrigerator no longer constitutes a smooth easily cleanable surface. Repair.
2. Observed Ceiling in guest restroom near water heater was leaking from a crack next to the lighting. Repair so it is smooth easily cleanable and non absorbent and no longer leaks.
3. Observed door leading to the Well outside was missing multiple chunks and allowing entry of water. Seal to outside was no longer present and allowed for entrance of vermin. Replace or Repair door and Frame so it is sealed to the outside.

4. Observed Ceiling throughout facility was missing multiple panels. Allowing the ceiling cage to be unfilled with panels creates dust accumulation points and also creates easy access for vermin to enter the facility in its current state. Replace all missing Panels.

5.1 Observed that facility had what appears to be an additional portion added to the back end of the building "Back Area". The area, located on the north east side of the building has an entrance from the food facility to the west of the exit to the Backyard/Well. This area(2 rooms) was observed to have floor/walls/and ceiling that were in disrepair and had flooded. The Rooms both contained water damage and mold. Repair these rooms so they are sealed to the outside completely and prevent vermin entry and harborage.
5.2 Observed Floors in "Back Area" were water damaged, had large holes in the floor and was not stable. Repair floors as to prevent vermin entry and harborage
5.3 Observed Ceiling and Walls in "back area" were water damaged, resulting in possible creation of vermin entry points. Repair.
6. Observed exposed wires near the mechanical hood and throughout the facility. All conduits shall be mounted and enclose to facilitate easy cleaning.

7. Floor inside broken walk in cooler no longer constitutes a smooth easily cleanable and non absorbent surface. Reseal/Repair/Replace
8. Ceiling inside non functioning walk in unit was observed to be leaking from the rain causing flooding in the walk in. Repair ceiling of walk in so that is is durable smooth easily cleanable and non absorbent.
9. Observed a tarp hanging in the middle of the facility and appeared to be installed as a temporary wall. Tarps may not be used in lieu of a permanent wall. Remove tarp as it does not constitute the requirements of a wall. If a wall is required in this area then one of proper material and fixtures shall be approved by MCDEH through a plan approval process.

California Retail Food Code(CRFC) 114259: A food facility shall at all times be 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.

CRFC 113715: Any construction, alteration, REMODELing, or operation of a FOOD
FACILITY shall be APPROVED by the ENFORCEMENT AGENCY and shall be in
accordance with all applicable local, state, and federal statutes, regulations, and
ordinances, including but not limited to, fire, building, and zoning codes.

Items 3/4/5/8/9 must be repaired prior to reopening 		0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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. Mechanical Ventilation Hood was missing baffles and did not appear to be functioning as wiring connected to hood had been seemingly disconnected. All Equipment shall be functioning and well maintained. Repair or remove hood/mechanical ventilation.
California Retail Food Code 114149.1 (a) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease heat and vapors. All Mechanical exhaust ventilation equipment shall be installed and maintained in accordance with california mechanical code, except that for units subject to part 2(commencing with section 18000) of division 13, an alternative code adopted pursuant to section 18028 shall govern the construction standards.

2. Observed Soda Machine was out of service. non functioning equipment shall be repaired/replaced or removed.

3. Observed Shelving used to store prepackaged food inside walk in display refrigerator contained rust. Rust does not constitute a smooth easily cleanable surface. Repair. 		0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) 1.00 Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning. 1. Observed plumbing cover underneath 3 compartment sink in room next to Walk-In Refrigerator had a hole that showed standing water in the facility. Evaluate and repair so standing water is not present in the facility and plumbing cover is repaired to be smooth and easily cleanable. 0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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. 1. Inspector observed Well Head had accumulated dirt up to the annular seal. Clear dirt from around annular seal and off of cement to prevent contamination of potable water.

2. Inspector Observed that a hose was attached to the sample tap of the well, staff informed inspector that currently the food truck utilizes it to clean mud off the truck. Cease this practice and attach hose to a separate hose bib. This tap shall be kept free of any connections to protect the the water from backflow contamination.

3. Observed that Floor sinks had drain pipes that were below grade of sink. Move all drain pipes that are supposed to be indirectly drained to a floor sink at least 1 inch above the grade of the floor sink to prevent backflow contamination. 		0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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) 7.00 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 		1. Hand washing sink in restrooms did not have warm water between 100-108°F. Repair so employee restroom has access to warm water.
2. There was not a dedicated mop sink/Tap that could provide water of 120°F. Dedicate 1 faucet to be the mop sink and provide water of 120°F
3. Facility currently has a soda machine that is installed in the front of the facility. This requires a 3 compartment sink with access to hot water of 120°F. Repair existing 3-comparment sink to have water of 120°F or remove the Soda machine

Facility is currently closed until proper hot water is available. 		0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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. California Retail Food Code section 113715: Any construction, alteration, REMODELing, or operation of a FOOD
FACILITY shall be APPROVED by the ENFORCEMENT AGENCY and shall be in
accordance with all applicable local, state, and federal statutes, regulations, and
ordinances, including but not limited to, fire, building, and zoning codes. 		0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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)) 		1.00 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.

 Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection. CDI 0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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) 1.00 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. 		1. No Hand washing Facilities are installed in the front retail market. A soda machine is currently installed in the front market, once equipment for the soda is washed and sanitized nozzles need to be replaced with clean hands which is not possible as there is not a hand washing sink available. Provide a hand washing sink with a soap dispenser and paper towels dispenser or remove soda machine. Please submit plans for review to MCDEH prior to installation of a Handwash sink. This facility must provide a handwash sink within a reasonable distance and which inst in another room that requires opening a door prior to utilizing a soda machine or other food preparation. 0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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. 		1. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter. Remove all unused food storage/food prep equipment. If facility intends to repair any equipment on property separate and provide a repair timeline. Any items that have not been documented with a repair time line shall be removed to prevent creation of unnecessary areas for vermin harborage

2. Remove all personal items not used in day to day activities of employees. Accumulation of personal items create unnecessary areas for vermin harborage. Remove all personal items not being utilized daily by employees. Non commercial Employee break room appliances are ok so long as they are well maintained and kept clean and labeled as employee only. This includes all broken food equipment around the facility as any food equipment on premises shall be in good condition or be on a timeline for repair.
0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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.
 1. Observed 3 separate restrooms in the facility. If a restroom is present in the food facility it shall have stocked - Soap Paper Towels(or air dry machine) and toilet paper all inside of an approved dispenser. Observed that the front guest restroom did not have toilet paper available ensure all restrooms have stocked toilet paper/Soap/Paper towels(or air dryer)
 0111 RETAIL MARKET 2001-6000 SQFT
2-07-2024 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) 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 damaged/dusty products stored on the ground outside of the walk-in. The prepackaged items were not in their original shipping containers and as such need to be stored at least 6 inches off the floor or on a Pallet/Dolly. CDI (Items labeled as Return)CDI
 0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 2-02-2022: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-02-2022 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 VIOLATION 2) Observed the lack of a self-closing mechanism on the restroom door. Provide a self-closing mechanism on restroom door. 0111 RETAIL MARKET 2001-6000 SQFT
2-02-2022 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 VIOLATION)(CDI) Observed the temperature in the walk-in fridge section that held potentially hazardous prepackaged food items was measured at 44.7F. Have the unit repaired/adjusted so it is at 41F and under. The temperature was adjusted during the inspection and the temperature inside the walk-in unit reached 38F during the inspection. 0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 12-29-2021: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-29-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 2.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		Observed the lack of a functional three compartment sink at the facility. There was one present at the location, but it was not hooked up. The facility must provide a three compartment sink to properly wash utensils including the soda machine nozzles. Do not use the soda machine until a three compartment sink is properly installed and functional. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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) 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 VIOLATION) Observed there is a soda machine at the facility and no three compartment sink. Soda machine cannot be used unless there is a three compartment sink installed and functional. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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) 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 VIOLATION) Observed the lack of a self-closing mechanism on the restroom door. Provide a self-closing mechanism on restroom door. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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 in the walk-in fridge section that held potentially hazardous prepackaged food items was measured at 44.7F. Have the unit repaired/adjusted so it is at 41F and under. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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) 2.00 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. 		(REPEAT VIOLATION) Observed large build up of equipment, building materials, and other items in the facility. Remove all equipment that is not being used to prevent vermin harborage. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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) 1.00 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. Observed the lack of a valid thermometer inside the walk-in refrigerator section that hold prepackaged potentially hazardous food items. Failure to have a readily visible thermometer affixed to the warmest part of the refrigeration unit. Provide. 0111 RETAIL MARKET 2001-6000 SQFT
12-29-2021 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. Observed the facility was allowing Tacos Rulas to keep a box of meat inside the walk-in refrigerator. The facility is not permitted as a commissary and no food is allowed to be stored in Azusa market or water shall not be obtained from the facility. Azusa market is not a commissary and is not allowed to be a commissary under a calcode exemption water permit. 0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 12-30-2019: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-30-2019 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 the lack of a self-closing mechanism on the restroom door. Provide a self-closing mechanism on restroom door. 0111 RETAIL MARKET 2001-6000 SQFT
12-30-2019 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)) 		1.00 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.

 Observed the lack of notice inside the restroom to remind employees to wash their hands after visiting the restroom. Provide.

Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection. 		0111 RETAIL MARKET 2001-6000 SQFT
12-30-2019 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) 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 there is a soda machine at the facility and no three compartment sink. Soda machine cannot be used unless there is a three compartment sink installed and functional.

Observed CO2 tanks near soda syrup boxes that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. 		0111 RETAIL MARKET 2001-6000 SQFT
12-30-2019 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 missing coving in the restroom. Provide and finish construction inside the restroom. 0111 RETAIL MARKET 2001-6000 SQFT
12-30-2019 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. 		Observed large build up of equipment, building materials, and other items in the facility. Remove all equipment that is not being used to prevent vermin harborage. 0111 RETAIL MARKET 2001-6000 SQFT
12-30-2019 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) 6.00 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. 		(REPEAT VIOLATION) Observed the lack of plumbed hot water to the hand wash sin kin the front area. Provide hot water to all sink fixtures. Hot water must reach a minimum of 100F for proper hand washing.

(REPEAT VIOLATION) Observed the lack of an installed mounted paper towel and soap dispenser at the front hand wash sink area. Provide a mounted paper towel and soap dispenser for proper handwashing techniques. 		0111 RETAIL MARKET 2001-6000 SQFT