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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)


Rating on date 12-05-2017: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-05-2017 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 chopped grilled chicken breast that, per manager, had been put on the hot holding line less than 15 minutes earlier that was reading 126-131ºF. Out less than 15 minutes, returned to grill area and heated to 170º+. Ensure all hot PHF items are appropriately and thoroughly re-heated to at least 165ºF and are held at or above 135ºF. Steam table setting also adjusted up. Monitor temperatures of all items on hot bar, and stir frequently to help keep tops from cooling below 135ºF. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-05-2017 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 prior violations from the COMMISSARY / OPEN FOOD PREP ALLOWED portion of the facility have been corrected. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
12-05-2017 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. SECOND REPEAT: Continue to work on the installation of the required curbed janitorial mop sink, with appropriate faucet containing a built in backflow protection device. A sketch of the location may be submitted for preliminary location approval, subject to the applicable building code requirements. Obtain any required building permits before performing any physical alterations to the structure or plumbing of your building to install the mop / janitorial sink.

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.
0112 RETAIL MARKET 6001-15000 SQFT


Rating on date 10-16-2017: Unsatisfactory - reinspection required (Total Points: 35.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-16-2017 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 boxes of frozen products sitting directly on the floor in the walk in freezer. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

Observed items being held for vendor returns that are not clearly marked / separated from other food storage areas. Clearly mark all items being held for vendor returns / credit, and hold them in a separate designated area.
0145 COMMISSARY / OPEN FOOD PREP ALLOWED
10-16-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 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 shredded pork that, per employee, had been put on the hot holding line approximately 10-15 minutes earlier that was reading 119ºF. Out less than 15 minutes, returned to grill area and heated to 165º+. Ensure all hot PHF items are appropriately and thoroughly re-heated to at least 165ºF and are held at or above 135ºF. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2017 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (b-f)). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed a food employee who is using a cutting board set up on a movable stainless steel table in the hall near the register area to chop fruit (cantaloupes, mangoes, etc.) to make fruit cups in between ringing customers out at the front register. Register work involves handling money and items which are likely sources of potential contamination. The nearest handwashing sink is over 20 feet away. Gloves are being used in lieu of handwashing.

Cease this practice immediately. Perform food preparation activities in areas designated and equipped for proper hand washing and open food handling. Glove use is a supplement to handwashing, not a replacement for handwashing.

All employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact by vigorously rubbing them with cleanser and warm water as required by law in all of the following instances
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2017 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 foil wrapped / covered lower shelf of a food prep table being used for food and equipment storage. Cease this practice. Remove foil. Foil does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2017 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 lack of test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine). Use the same strength of sanitizing solution in all rag buckets for wiping down food prep and storage surfaces (recommend using two rags per bucket to ensure rags are in contact with sanitizing solution between uses for not less than 30 seconds. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2017 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
Observed labels on the prepackaged roasted peanuts and some candies / confections lack some of the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items. Ensure the required labeling information is also available in english on all packages and bulk display areas, including produce.
Failure to provide a proper food label on all prepackaged items.
0112 RETAIL MARKET 6001-15000 SQFT
10-16-2017 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 a functioning dispenser at the handwashing sink in the first restroom. Keep an approved soap dispenser filled and functional at all times for handwashing purposes.

Observed lack of hot water to both sinks in both restrooms. Repair so as to provide hand washing water that is between 100-108ºF at all handwashing sinks.
0112 RETAIL MARKET 6001-15000 SQFT
10-16-2017 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) 7.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Observed 50+ two packs of baby food that were past the expiration date. The facility owner states he is no longer doing WIC and had been planning to discard all baby food items. All baby food removed from shelves and taken out to the dumpster in a shopping cart. Corrected during inspection.
(a) A retail food facility shall not sell of offer for sale after the "use by" date, infant formula or baby food that is required to have this date on its packaging pursuant to the federal act, as defined in Section 109930, and federal regulations adopted pursuant to the federal act, including, but not limited to, Section 107.20 of Title 21 of the Code of Federal Regulations.
(b) Notwithstanding Section 114395, any retail food facility that violates this section is guilty of an infraction, punishable by a fine of not more than ten dollars ($10) per day for each item sold or offered for sale after the "use by" date. The fine shall be calculated based upon the number of days past the "use by" date that the product is either found being offered for sale, or if the product is sold, the date of sale as established by evidence of the proof of purchase, including, but not limited to, a sales receipt.
(c) An enforcement agency may assess administrative penalties on a retail food facility that violates this section in the amount of ten dollars ($10) per day for each item sold or offered for sale, in addition to other penalties authorized by law.
(d) For purposes of this section, the following definitions shall apply:
(1) "Baby food" shall have the meaning given to "baby foods" in paragraph (c) of Section 407.81 of Title 40 of the Code of Federal Regulations.
(2) "Infant formula" shall have the meaning given in subdivision (z) of Section 321 of Title 21 of the United States Code.
0112 RETAIL MARKET 6001-15000 SQFT
10-16-2017 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) 2.00 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 flooring in multiple spots in the facility where the tiles have worn completely through and / or chunks of tile are missing. Repair or replace damaged tiles. If a **different** type of flooring material is to be used, have a flooring sample approved PRIOR to installation. 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, easily cleanable, non porous, meet a commercial grade standard, be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. 0112 RETAIL MARKET 6001-15000 SQFT
10-16-2017 Shellstock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5) 0.00 When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.

Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock. The harvester's or dealer's tag or label shall list:
(1) The harvester's or dealer's name and address.
(2) The harvester's certification number as assigned by the authority and the original shellstock shipper's certification number.
(3) The date of harvesting.
(4) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the Shellfish Control Authority and including the abbreviation of the name of the state or country in which the shellfish are harvested.
(5) The type and quantity of shellfish.
(6) The following statement in bold, capitalized type: "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS."
(7) The dealer's tag or label shall also indicate the original shipper's certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested. A container of shellstock not bearing a tag or label, or bearing incomplete tags or labeling, shall be subject to a hold or seizure and destruction in accordance with 21 C.F.R. 1240.60(d).

Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service, except to display on ice, or dispense to consumer upon individual request, provided the shellfish is protected from contamination and label information is retained as specified in 114039.3 b & c.
Reminder to maintain 90 days worth of shell stock tags in a readily accessible location at all times for all shell stock items sold in this facility (no shell fish sold within the last 90 days as of the date of inspection). 0112 RETAIL MARKET 6001-15000 SQFT
10-16-2017 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) 2.00 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. REPEAT: Continue to work on the installation of the required curbed janitorial mop sink, with appropriate faucet containing a built in backflow protection device. A sketch of the location may be submitted for preliminary location approval, subject to the applicable building code requirements. Obtain any required building permits before performing any physical alterations to the structure or plumbing of your building to install the mop / janitorial sink.

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.
0112 RETAIL MARKET 6001-15000 SQFT