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Facility: Fortuna's Tortillas
Address: 1425 C St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-12-2019: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-12-2019 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.
Observed broken handle on the glass door cooler in the front food prep area is broken, partially being held in place with package sealing tape. Remove tape. Tape is not considered an appropriate repair material for commercial grade equipment. Properly repair or replace handle so as to render all equipment surfaces smooth, easily cleanable, non porous, and ensure they meet a commercial grade standard. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-12-2019 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) 4.00 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.
REPEAT: Observed a sponge and food debris in the handwashing sink in the hot prep area. Cease this practice. Keep handwashing sinks available for handwashing only. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. If a commercial grade utility / prep sink (with 120°F water) is needed in this area for purposes other than handwashing, obtain appropriate permits / approval for installation, prior to installation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-12-2019 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 lack of a sign to remind employees to wash hands after using the restroom. Provide / post the required sign in all restrooms. Failure to post a handwashing sign in each toilet room. 0110 RETAIL MARKET<2000 SQ FT (HM3)
3-12-2019 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 build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris. If fan blade guards do not clean up appropriately (no rust), replace. Ensure all surfaces are smooth and easily cleanable, to promote proper cleaning. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 12-21-2017: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-21-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed cardboard covered shelves in the walk in being used for bottled drink display. Cease this practice. Remove cardboard. Cardboard 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)
12-21-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 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.
REPEAT: Observed two buckets and a pot/pan of food in the walk in 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)
12-21-2017 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 tongs and food debris in the handwashing sink in the hot prep area. Cease this practice. Keep handwashing sinks available for handwashing only. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-14-2017: Unsatisfactory - reinspection required (Total Points: 30.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2017 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 broken / loose quarry tile in the doorway leading into the food prep area. Minor cracks observed in some of the VCT tiles in the main customer retail area as well. Repair / replace broken tiles. 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. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2017 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
Observed the maximum water temperature at the three compartment sink reaches 111ºF. Adjust or repair so as to provide water at all dishwashing, utility, janitorial, and food prep sinks at not less than 120ºF. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2017 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 water had been turned off below the handwashing sink in the food prep area. When questioned, staff indicated it was shut off down below due to a leaking faucet. Cease this practice. Food prep areas must have properly supplied handwashing locations at all time, including soap in dispensers, a sanitary hand drying method, and warm water between 100-108º. Option given to either turn water on and call plumber for leaking faucet, or cease open food prep until handwashing is repaired. Water turned back on, plumber being called. Do not perform open food preparation in areas where handwashing is not immediately available.

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)
11-14-2017 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 the temperature of multiple items in the walk in cooler, especially near the glass display doors were measured at 40-50°F. Keep all cold potentially hazardous foods at or below 41°F (45ºF for sealed pasteurized dairy products and shell eggs). 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. All PHF items in this unit being relocated to other coolers / freezers in the facility, repairman being called. Replace thermometer in unit (wall thermometer off by aprox. 10ºF), ensure all staff have access to properly calibrated thermometers to ensure temperatures are consistently being monitored facility-wide.

Observed temperatures on the hot line in the food prep area were reading 112-141ºF. Per staff, items have been out on the hot line for about 1 hour; reheat all items to not less than 165º and adjust hot table so as to keep all hot items at or above 135º at all times. Ensure staff are checking temperatures of hot line food items to ensure table is maintaining temperatures at or above 135º. More frequent stirring may also be needed to keep the tops of items from cooling down below 135º.
0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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 cardboard covered shelves in the walk in being used for bottled drink display. Cease this practice. Remove cardboard. Cardboard 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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) 2.00 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. Observed wall thermometer in walk in cooler is showing temperatures that appear to be off by 8-10ºF. Replace thermometer in the walk in cooler unit. Ensure all staff have access to properly calibrated thermometers to ensure temperatures are consistently being monitored facility-wide, both in cold holding units and on the hot food line. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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 sixteen packages (12 oz each) of prepackaged beef chorizo that was in plastic packaging, where the packaging appeared tightly bloated, off on temperature (~44-48ºF), and with a use/freeze by date of 05 OCT 2017. Bloating may be a sign of spoilage / pathogen growth, especially with off temperature and more than 30 days past date. Packages voluntarily discarded. Do not sell or offer for sale any food items that show signs of spoilage or adulteration. Corrected during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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 two large bags of onions sitting directly on the floor in the hall by the security screen door. Observed multiple buckets of meat and cooked items sitting directly on the floor in the walk in cooler. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

Observed six boxes (20 lbs each) of beef honeycomb tripe on the drain boards of the three compartment sink, dripping slightly, showing signs of having been frozen. Appear to be thawing. Questioned staff about proper thawing procedures, staff indicated they were not trying to thaw the tripe, the delivery man had left it there. Inspect food as soon as practicable upon receipt and prior to any use, storage, or resale. Move temperature sensitive items to appropriate holding areas timely. Tripe relocated to walk in cooler.
0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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 lack of labels on the prepackaged cal, rice, pinto beans, dried corn, and ground masa . Provide complete labeling information as outlined in the corrective text on all prepackaged food items. Do not sell prepackaged items without labels. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-14-2017 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.
Observed multiple buckets and pots of food in the walk in 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)