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Facility: Carniceria La Rosita
Address: 10055 N Vincent Road, Delhi, 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 2-22-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-22-2019 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) 4.00 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) REPEAT: Observed ice buildup on shelf and floor and on cooler unit in walk in freezer, right fan not turning, does not appear to be functioning. Repair unit, remove ice buildup to prevent slip / trip hazard. Ensure equipment is functioning as designed. Per owner, contractor is going to be fixing the unit within the next week.

(2) Observed improvement in the overall condition of the cutting boards at the meat cutting area and near the food prep areas. Continue to bleach surfaces daily and monitor to ensure cutting boards are replaced timely when the contact surfaces are no longer smooth, easily cleanable, and nonporous.
0145 COMMISSARY / OPEN FOOD PREP ALLOWED
2-22-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 0.00 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 tray of hot table topping items (cheese crumbles, tomatoes, pico de gallo, etc) are being held in an ice filled bin on the counter. Per owner, items are being changed out every three hours. Reminder to ensure a documentation / tracking method is maintained on a daily basis, and is available for review to the enforcing agency upon request, to ensure time tracking is being actively monitored and followed up on so that PHF items are not used for more than four hours after they are removed from temperature control.

All other violations from the prior inspection in the RETAIL MARKET portion of the facility have been corrected. Good improvement!
0112 RETAIL MARKET 6001-15000 SQFT
2-22-2019 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. All violations from the previous inspection have been corrected for the FOOD PREP area of the food facility. Good improvement! 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-24-2019: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-24-2019 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 ice buildup on shelf and floor and on cooler unit in walk in freezer, right fan not turning, does not appear to be functioning. Repair unit, remove ice buildup to prevent slip / trip hazard. Ensure equipment is functioning as designed.

(2) Observed broken doors on the back of two of the meat area display cases. Properly repair equipment so that it functions as intended and meets the commercial grade standards, including smooth and easily cleanable standards.

(3) Observed multiple cutting boards at the meat cutting area and near the food prep areas that are grooved and discolored, do not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards that will no longer come completely clean; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
0145 COMMISSARY / OPEN FOOD PREP ALLOWED
1-24-2019 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. (1) Observed the temperature of the prepackaged flan and rice pudding cups was measured at 48-49 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to walk in cooler. Corrected during inspection.

(2) Observed the temperature of thin sliced meat in a modified cooler unit was measured at 65 degrees. When asked, owner states they modified the unit to use air circulated by fans to make their own jerky. No HACCP plan, no processed food registration. Drying meat voluntarily discarded (4-5 pounds of semi dry jerky). Do not store meat items at over 41 degrees unless an approved processors license or HACCP plan is obtained and approved prior to conducting a modified food preparation procedure.

(3) Observed bins of salsa, dry cheese crumbles, and pico de gallo / salsa fresca that were on the counter to the left of the steam table at room temperature. Per manager, are usually on ice, are bottled products with lots of preservatives. Cease this practice. Keep all Potentially Hazardous Food items at or below 41 degrees unless a Time Control Plan is in place. Alternately, provide documentation that condiment type items in this are are shelf stable / do not require refrigeration per the manufacturer, or mark bins of items with the time that is not more than four hours past when they were removed from temperature control and make sure items are tossed no later than the marked discard time. Recommend using smaller bins to minimize waste. If items are fully used up, restock with a NEW container that has been washed / rinsed / sanitized, and marked with a new discard time four hours after it is put out for use. Do not just refill the container that has already been out at room temperature.
0112 RETAIL MARKET 6001-15000 SQFT
1-24-2019 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))
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 signs over items in the produce area that lack the name of the produce items in english. Provide signs on produce items that include the english name of the items for sale (other languages, in addition to english, may also be listed). 0112 RETAIL MARKET 6001-15000 SQFT
1-24-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(1) Observed scoops in bins of dried beans, chiles, and other items that are fully inside the bins in such a way that the handles and chains are in contact with the bulk food items. Cease this practice. Provide utensil storage for dry bulk items in such a way that precludes contamination from the handles and chains of utensils, such as an external storage container, bracket, or lid notch to keep handles upright and chains out of food bins.

(2) Observed shrimp, cut limes, and other items in the two door food prep cooler that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
0112 RETAIL MARKET 6001-15000 SQFT
1-24-2019 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) 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.
Observed lack of soap in the approved dispenser at the handwashing sink in the right restroom. Keep an approved soap dispenser filled and functional at all times for handwashing purposes. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-24-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed magnetic knife holder with residue buildup over food prep table. Increase cleaning and sanitizing frequency to prevent the accumulation of visible residue. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-24-2019 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) 2.00 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) Observed water temperature at the meat department four compartment sink was measured at 117 degrees maximum. Adjust or repair so as to provide hot water at not less than 120 degrees.

(2) Observed water temperature at the handwashing sinks in the two bathrooms is reading approximately 60 degrees, separate hot water heater for the two restrooms. Repair or replace this hot water heater to provide handwashing water at not less than 100 degrees. Instruct employees to rewash hands upon entering food prep area until handwash sinks in restrooms are providing handwashing water at the required temperature.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)