| 7-29-2025 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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1. observed the seal of the 3-comp dish sink was black with grime/mold. repair/replace this area to prevent cross contact.
2. Observed door handle of the walk in freezer was covered in grime. clean handle as staff touch handle before grabbing food. all non food contact surfaces shall be clean and well maintained.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-29-2025 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 14.00 |
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.
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1. Observed prep refrigerator located at the end of the galley had an ambient temperature of 44F. all food was temped and it was observed that the clams, muscles, and shrimp were all above 41F but within 10 degrees F. All food above temp but within 10 degrees was moved to appropriately temped fridge. Evaluate use and or repair the unit to ensure ambient temp in all areas is below 41F. CDI
2.Observed 10lb of fish had been left inside stagnant water for thawing. when temped fish was measured at 52F. All food outside of temp by more than 10 degrees F was voluntarily condemned and destroyed. Ensure food is prepped/thawed within 2 hours. follow proper thawing method. in a sink proper thawing includes keeping regularly flowing water of no more than 71F into the sink to remove buildup of debris and keep temps consistent. Retrain staff on proper prep time (2 hours max) and thawing methods(refrigerator/microwave/sink w. flowing water)CDI
If previous violation was corrected prior to today send documentation to taylor.rios@countyofmerced.com
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-29-2025 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1.Observed facility using bowls and cups as scoops for flour, rice and dry goods. These items were observed with the hand contact side touching the food. Cease using bowls and cups as scoops as it is easier to contaminate food. All cups and bowls removed. All affected food removed. Provide a manner of dispensing that prevents cross contact. (example: scoop with handle) CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-29-2025 |
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))
| 1.00 |
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.
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1.Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Countyofmerced.com/eh -Applications forms and permits -"Food Facility Inspection Report Availability Informing Notice"
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-29-2025 |
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)
| 1.00 |
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.
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Remove the container in the floor sink under the ice machine. and ensure a 1in air gap is present between the drain pipe and floor sink.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 7-29-2025 |
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)
| 7.00 |
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.
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1. observed sinks contained items inside the basin. Hand wash sinks are not storage units and should be kept clear to encourage regular hand washing. CDI
2.Observed staff change gloves without washing hands. Retrain staff to wash hands when switching gloves. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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