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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: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-23-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-23-2019 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 ice scoop being stored on top of ice machine between uses. Cease this practice. Ensure all utensils are stored on surfaces that are smooth, easily cleanable, non porous, and meet a commercial grade standard. Also ensure all utensils are washed, rinsed, and sanitized at the required frequencies (not less than every 4 hours if used with PHF items (hot / cold foods), not less than every 24 hours if used with NPHF items, such as ice or cut lemons/limes). Ice scoop immediately removed and taken to dish washing area. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-23-2019 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.
Observed container of dry rice in the storeroom area that was uncovered / not protected from potential contamination. Also observed bin of lemon/limes in the corner of the ice bin beneath the soda machine (lemons/limes container immediately removed). Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. Ensure ice intended for use as an ingredient in drinks is separated and protected from potential contamination. Both items immediately corrected during the inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-23-2019 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 unused chest freezer and flip top cooler in storage area of facility. Remove unused items to prevent the potential formation of unintended vermin 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)
10-23-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
Observed dry towels in various locations in kitchen (under ice scoop, under bin, on drink catch trays, etc). If towels are being used for food contact surfaces, use each towel only once before laundering unless towels are stored in a sanitizer solution of the correct strength for the appropriate length of time between each use (100 PPM chlorine for 30 seconds). Do not reuse dry towels that are not laundered or stored in sanitizer between each use. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 10-29-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
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 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 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)