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Facility: El Picosito Mexican Grill
Address: 479 5th St., Gustine, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-29-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-29-2018 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 foil wrapped / covered shelves and surfaces being used on multiple storage areas in facility. 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.

(2) Observed painted storage surfaces where paint is wearing off, particle board partially exposed. Also observed particle board type shelf with a terry cloth towel below the blender unit area, shelf material is unsealed. Also observed cut edges of counter material next to soda fountain that are raw wood / unsealed surfaces. Repair reseal or replace unsealed surfaces so as to provide storage surfaces that are smooth, easily cleanable, non porous, and meet a commercial grade standard.

(3) Observed CO2 tanks near the back area near the janitorial sink that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-29-2018 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 the red and green sauces on the steam table were measured at 117-130°F. Per staff, items were from room temperature cans that were opened about 90 minutes ago that had been heated on the stove to about 120°F. Discussed proper reheating on stove to 165°F within 2 hours, subsequent hold temperature required at 135°F minimum.

Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to pots on the stove and were reheated to an internal temperature of at least 165ºF for at least 15 seconds. Steam table adjusted up, to verify settings to ensure reheated items are able to be maintained at a temperature of at least 135°F. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-29-2018 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 lack of one inch minimum air gap between the drain lines under the "beer tap" handwashing sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.

(2) Observed the hose hooked to the janitorial sink faucet lacks the required back flow protection device. Provide back flow protection at all locations in and around the food facility where hoses may be attached.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)