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Facility: Cutija Taco Shop
Address: 5 W. Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-07-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-07-2019 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. The previous violations have been corrected and the facility has passed this inspection. The following items were observed today and shall be corrected prior to the next inspection:
1) 2-DOOR TURBO AIR UPRIGHT REFRIGERATOR: Unit has been replaced since the first inspection this year. Replace the (2) cracked/deteriorated gaskets around the doors.

2) FLOOR NEAR THE DISHWASHING SINK: Paint the bare wood cover on the floor to provide smooth, easily cleanable, and nonabsorbent surfaces.

3) OUTDOOR RESTROOM DOOR: A self-closing device was installed on the door and the door does self-close. Several screws on the device were missing causing the device to be extremely loose. Replace the missing screws.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 7-15-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-15-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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. REPEAT: 1) HOT HOLDING UNIT: The hot food tray of rice was overfilled above the maximum edges. Top of rice measuring 105°F, rice just cooked for lunch rush. Top 1-2" of rice discarded, recheck of remaining rice after put back on hot table now reading 149 °F. Do not fill ANY of these types of containers (hot or cold) past the maximum fill lines (approximately 1" BELOW the rim height of the containers). Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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) 4.00 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. 1-DOOR PREP REFRIGERATOR: At prior inspection, thermometer inside unit was reading 30 F. Owner states thermometer was replaced, but now unable to locate thermometer. Obtain and keep a thermometer accurate to within 2ºF in each cold holding unit at all times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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))
4.00 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.

REPEAT: RESTROOM: Restroom still lacks a handwashing reminder sign for employees. Provide the required handwashing sign near the handwashing sink. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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 multiple floor tiles in the food facility, especially near the two door refrigerator, prep refrigerator, slide top freezer and janitorial sink area that are cracked and / or missing, no longer constituting a smooth and easily cleanable floor surface. Repair or replace. Ok to do a 'like for like' replacement of the quarry tiles, but if a different type of flooring material is to be used, it is HIGHLY recommended to have a sample of the new flooring material 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, and 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.

If additional time is needed to complete the floor repair, please contact Merced County Environmental Health prior to the due date for this violation (8/14/19) to request an extension.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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 containers of beans, salsa, jalapenos, crema, and other various items in both the new 2 door Turbo Air refrigerator and the small 1 door prep flip top refrigerator 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. This includes closing the top of the flip top cooler whenever cold food items or toppings are not actively being prepared. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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) 4.00 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.
REPEAT: 1) RESTROOM: Provide a self-closing device on the door so the door can close by itself.

2) RESTROOM: The light fixture lacks a cover, does not appear there is a functional ventilation fan. Repair or replace.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 5-28-2019: Unsatisfactory - reinspection required (Total Points: 23.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-28-2019 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) 2-DOOR TALL ASCEND REFRIGERATOR: Replace the cracked/deteriorated gray seals/gaskets around both doors. Do not use duct tape or glue to repair. REPEAT VIOLATION

2) 2-DOOR TALL ASCEND REFRIGERATOR: Replace all cracked wire shelves. REPEAT VIOLATION

3) 2-DOOR TALL ASCEND REFRIGERATOR: Replace the cracked gray, plastic frame towards the bottom of the shelf.

4) 2-DOOR TALL ASCEND REFRIGERATOR: Dust accumulation on the circular fan guards. Clean.

5) 1-DOOR PREP REFRIGERATOR: Rusty shelf. Repair or replace.

*You may choose to replace the 2-DOOR ASCEND refrigeration unit instead of repairing all affected areas. New unit must be commercial grade.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 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) 2.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. HOT HOLDING UNIT: Discontinue using white grocery bags as a liner between the rice and the food tray. Use food grade materials only. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 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.

RESTROOM: Provide a handwashing sign near the handwashing sink. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 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. 1-DOOR PREP REFRIGERATOR: Thermometer inside unit was reading 30 F. Food temperatures were reading 40-43 F. Provide an accurate thermometer. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 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.
1) RESTROOM: Provide a self-closing device on the door so the door can close by itself.

2) RESTROOM: The interior panel to the door was loose. Repair or replace.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 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. 1) HOT HOLDING UNIT: Discontinue overfilling the food trays (rice) above the maximum edges.

2) 2-DOOR ASCEND TALL REFRIGERATOR: Keep all potentially hazardous cold foods at or below 41 F at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-28-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 4.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. FOOD HANDLER CARDS (3-YEAR CERTIFICATE): All individuals who are involved in the preparation, storage or service of food, including their supervisors, must have a Food Handler Card. The card must be obtained from a California Department of Health Services approved food handler card examination, and must be less than three years old. Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card, and shall provide those records to the local enforcement officer upon request. Those who have a food safety manager certificate are not required to obtain an additional food handler card. REPEAT VIOLATION 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)