| 7-21-2026 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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1. Observed facility did not have proper knowledge on running the dish machine or how to effectively use the 2-comp sink. Staff educated at time of inspection. Failure to show proper use of 2-comp sink will result in loss of grnadfathering and require a 3-comp sink be installed.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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.
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1. Observed Flat top grill was missing the coverage panel at the temperature dials & facility has placed foil to catch debris falling into this exposed area. Foil is not a smooth easily cleanable surface and shall not be used to keep equipment clean. Cease this practice and increase frequency and efficacy of cleaning of the unit or repair grill so debris is unable to accumulate in the broken area.
2. observed multiple pieces of equipment (refrigerators, ovens, paper towel dispensers, dish machine, sinks) all had large amounts of debris and grime buildup on their handles. Increase frequency and efficacy of cleaning equipment handles to prevent cross contact when opening/using equipment.
3. Observed facility freezers had large accumulation of ice. Ice is a possible contaminant when on the roof of the freezer and can also damage the equipment, increase frequency and efficacy of cleaning/deicing equipment.
4. Observed facility using unapproved fridgeair standing & chest freezers as well as a stand up maytag refrigerator . Provide documentation that these are commercial grade. If found to not be commercial grade, equipment shall be removed & replaced with commercial grade equipment.
5. Observed left side of steam table was out of order. repair/replace this hot holding unit so it can keep food at 135F
Item 4 to be completed by 7.21.27 submit equipment to Merced County Division of Environmental Health for approval prior to purchase.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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)
| 3.00 |
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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Facility water temped at 111F, minimum 120F is required at the 3-comp, dish machine, prep sinks and mop sink. Evaluate and correct. Check with Merced County Environmental Health prior to adding any point of use water heaters.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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.
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1. When asked facility could not provide a probe thermometer. Provide a probe thermometer at all times.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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 grease accumulation on the kitchen side of the metal service window barrier. Increase frequency and efficacy of cleaning. non food contact surfaces shall be kept clean and in good condition.
2. Observed facility lining the wall behind the steam table with foil. Foil is not a smooth easily cleanable surface and shall not be used to keep equipment clean. cease this practice; increase frequency and efficacy of cleaning.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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)
| 3.00 |
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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1. Observed front hand wash sink did not have access to paper towels in a dispenser or soap in a dispenser. Soap was stored in a squeeze bottle. Ensure all hand wash sinks are always stocked with soap and paper towels.
2. Observed multiple sinks were using a squeeze bottle to dispense hand soap. cease this practice to prevent cross contamination when touching the squeeze bottle. replace squeeze bottles with automatic dispenser, pump bottle or similar as approved by Merced County Environmental Health.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 1.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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1. Observed front of house procool glass door refrigerator is designed for prepackaged nonpotentially hazardous foods only. Cease storing open or potentially hazardous foods inside this unit.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 3.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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1. Observed rotten tomato alongside fresh produce inside the refrigerator. Remove spoiled produce and do not store with fresh produce. Tomato voluntarily tossed.
2. When opening the 2 door freezer in the back storage a large slurry of ice detached from the roof of the freezer and fell into an open box of meat. All meat contaminated with ice which made contact with non-food contact surface was voluntarily tossed. Ensure food is properly covered/protected while being stored.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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.
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1. Observed 3-comp sink was using a spray nozzle to fill 3-comp with hot water. 3-comp sinks are required to have a faucet which can reach all 3-basins of the sink. Add a faucet which reached all 3-basins to the 3-comp sink. Faucet shall have access to Hot water of 120F and cold water.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
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)
| 3.00 |
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.
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1. Observed facility reusing plastic bags to store raw meat in the freezers/coolers. Plastic bags can not be easily cleaned and sanitized and shall not be reused. Cease this practice and store open food in labeled food grade storage containers. All raw meat moved out of reused bags.
2. Observed Ice machine had grime buildup on the inside of the ice storage bin attached to the machine. All ice voluntarily tossed. Increase frequency and efficacy of cleaning and inspection.
3.Observed front of house knife drawer was storing clean knives in a drawer with with dirt and food debris. Increase frequency and efficacy of cleaning knife storage to prevent cross contact. Knives moved to dishwshing sink.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-21-2026 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 1.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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1. Observed facility did not have all grease filters installed for both hoods. ensure that each hood has all grease filters installed. replace any missing filters.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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