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Facility: Hilmar Meat Market
Address: 8322 N Lander Ave, Hilmar, 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 9-24-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-24-2019 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. Sufficient corrections have been completed. This food facility currently meets minimum standards, and is authorized by Environmental Health to open the "FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)" portion of the food facility for operation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-24-2019 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) 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.
Observed a non functional 3 door "Beverage Air" cooler in the facility. Remove or repair this unit. Do not keep items unnecessary to the operation of the food facility at the site; prevent the unintended formation of potential vermin attraction / harborage.

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.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-24-2019 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. No violations noted for the OPEN_AIR BBQ portion of the facility. Ok to open. 0148 OPEN-AIR BBQ
9-24-2019 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. Select a location free of fire hazards and obtain clearance from Environmental Health prior to resuming barbecuing or outdoor wood burning oven operations. Note that you may also need clearance from the appropriate Fire and Planning departments.

Unless alternative methods of food protection have been approved by Environmental Health, prepare and store food indoors. Carry the food to be cooked in the open-air barbecue or outdoor wood-burning oven outside in a clean covered container immediately before placing it in the barbecue or oven.

Ensure / maintain a minimum six foot 'zone of control' around the BBQ grill during all times that food is being loaded, unloaded, or cooked on the open air BBQ surfaces.
0148 OPEN-AIR BBQ
9-24-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 0.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. NOTE: Per the discussion during the activity expansion inspection, please verify and comply with any additional directives from Merced County Planning and Merced County Fire in relation to the placement and operation of the BBQ trailer unit at this fixed facility location.

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.
0148 OPEN-AIR BBQ


Rating on date 5-06-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-06-2019 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 multiple items in the designated handwashing sink in the meat cutting area (bottle of dish soap, sponge, paddle attachment, etc). Cease this practice. Ensure the handwashing sink is always available and is exclusively used for handwashing purposes only. Sink immediately cleared out. Corrected during inspection.

Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing.
0110 RETAIL MARKET<2000 SQ FT (HM3)
5-06-2019 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) 4.00 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) REPEAT: Observed the two hose bibs by the janitorial sink near the dish machine lack backflow protection devices. The potable water supply shall be protected at all times from potential backflow. Approved backflow prevention devices shall be installed on the discharge side of all hose bibs.

(2) REPEAT: Observed the hot water heater near the three compartment sink lacks a safety strap. Provide.
0110 RETAIL MARKET<2000 SQ FT (HM3)