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Facility: Quick & Easy Rai & Sons Corp.
Address: 780 South Ave, Gustine, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-25-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-25-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed miscellaneous cans of beverage items sitting directly on the floor in the back of the beverage display cooler, to the left when opening the walk in cooler type door on the back of the unit. Minor buildup of dried beverage spills also noted on some of the display shelves. Increase cleaning frequency to prevent the accumulation of visible residue, and ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor/ not directly on the floor. 0111 RETAIL MARKET 2001-6000 SQFT
2-25-2019 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 edge of counter on end nearest wine display area where plastic edge finish has come off, exposing unfinished particle wood underneath. Also observed same exposed edge in a small area on the opposite end of the island counter, as well as on the edges of one of the cupboard doors. Appropriately seal or repair all unfinished wood and wood type surfaces such that they are smooth, easily cleanable, non porous, and repel liquids / are able to be washed and sanitized.

NOTE: evaluate extra items stored in the back part of the store and in the lower cupboards beneath the beverage areas, and remove items that are no longer being used, to reduce potential future vermin harborage issues.
0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 11-06-2017: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-06-2017 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))
2.00 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 the required handwashing sign in the restroom. Copy of sign provided to and posted by the owner immediately. Corrected during inspection. Failure to post a handwashing sign in each toilet room. 0111 RETAIL MARKET 2001-6000 SQFT
11-06-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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 a slightly over half full, half gallon of milk in a bucket of ice, temperature of milk ~49ºF. Discussed options with operator. Operator voluntarily discarded, will hold "coffee milk" in the glass door cooler in the future. Corrected during inspection. 0111 RETAIL MARKET 2001-6000 SQFT
11-06-2017 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 grandfathered 2 compartment sink that is also being used as the handwashing sink lacks appropriate sanitary hand drying method (such as a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink) and an approved hand soap dispenser. Provide sanitary hand drying and sanitary hand soap dispensing at all times. Do not block this sink location with damaged drink containers, used terry cloth rags, or overstock / hand trucks / etc. Ensure handwashing facilities and supplies are always appropriately stocked and available for use at this location to continue the "grandfathered" use of this sink as the handwashing location also. 0111 RETAIL MARKET 2001-6000 SQFT
11-06-2017 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) 2.00 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. Observed minor buildup on scoop being used for popcorn. Per owner, NPHF scoops / nozzles / coffee pots / tongs / etc are being cleaned and sanitized approximately twice a week. Increase the cleaning and sanitizing frequency to not less than once in each 24 hour period. Ensure the proper wash / rinse / sanitize steps are being properly done on a daily basis and are consistently followed with the modified procedure for the two compartment sink to maintain grandfathered use of two compartment sink at this location. 0111 RETAIL MARKET 2001-6000 SQFT
11-06-2017 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 counters on the "island" where the nacho dispenser, coffee, and frozen drink units are that are worn through on their finish and / or paint flaking off. Appropriately repair or replace such that all surfaces are smooth, non absorbent, easily cleanable, and meet a commercial grade standard. 0111 RETAIL MARKET 2001-6000 SQFT