| 8-10-2021 |
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). Copy provided to staff during the inspection for immediate posting. Corrected during inspection.
(2) Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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) Per staff, soda nozzles are removed and cleaned at least once a week. Increase cleaning frequency for all beverage dispensing nozzles for NPHF drink items to not less than once in each 24 hour period.
(2) Observed dish machine, after multiple tests, is dispensing chlorine sanitizer in the final rinse at approximately 10 PPM. Repairman immediately called. Provided information to staff / operator about need to *manually* sanitize all dishes washed in machine today in a solution of 100 PPM chlorine for at least 30 seconds until dish machine is properly repaired and correctly applying sanitizer in the final *mechanical* rinse at not less than 50 PPM. Operator chose to shut down restaurant while sanitizer sink is set up / already washed dishes are manually sanitized. Continue to provide manual sanitizing of 100 PPM for at least 30 seconds (chlorine) until such time as the mechanical dish machine is properly repaired and sanitizing dishes as required. Corrected during inspection by implementation of manual sanitizing steps.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
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.
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(1) Observed lemon wedges in the bin on top of the ice tea dispenser thatereas 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. Plastic wrap immediately used to cover lemon wedges. Corrected during inspection.
(2) Observed multiple containers of brewed tea next to tea dispenser, one without lid. Lid immediately located and placed on tea. Corrected during inspection.
(3) Observed at least three large cans (strawberry glaze x2, blueberry topping) in dry storage area can rack that are significantly dented. Remove. Store food only in undamaged containers, in a manner so as to protect it from the possibility of adulteration or contamination. Cans need to be removed and stored in a marked area to be sent back as vendor returns, or otherwise clearly separated until returned or discarded such that dented can contents are not used for food service.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
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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Observed diced tomatoes, avocados, , and other items in flip top cooler by cooks line reading 45-48 degrees. Lid immediately closed on unit. Monitor all PHF (potentially hazardous food) items to ensure they are kept at or below 41 degrees at all times. Do no overfill bins in flip top cooler units beyond fill lines (about 3/4 to 1 inch below top rim of bins), and do not 'double stack' containers of items on top of flip top cooler bins.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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)
| 1.00 |
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.
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(1) Observed damaged front edge of sinks in both mens and womens restrooms, porcelain chipped, starting to rust. Appropriately repair or replace.
(2) Observed paper towel holders in both restrooms appear to be held shut with tape, dispenser in mens restroom has fallen open, roll of paper towels inside very difficult to dispense and rest of roll is not protected. Repair or replace such that a sanitary hand drying method is available / paper towel dispenser is functioning properly and protects the paper towels inside the dispenser.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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)
| 1.00 |
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.
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(1) Observed the cutting board at front area flip top cooler is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
(2) Observed significant ice buildup on food items on the rack/shelf just below the cooler unit in the walk in freezer. Repair. Relocate food items such that they are not in a location subject to splash / spillage from condensate. Repair unit such that condensate is appropriately conducted to a sanitary sewer connection for proper disposal and is not accumulating in or on any stored food items.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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 significant debris buildup in floor sink below station cupboard in 'far' dining room area, including multiple dead insects, and one live roach. Improve cleaning frequency in sink / water use areas, and remove food / other debris at a more frequent interval to prevent unintended vermin attraction.
(2) Observed live roach in storage area below storage racks. Also observed some minor debris below storage racks, some buildup on outside of bulk storage containers. Improve cleaning in the dry storage area so as to reduce vermin attraction.
(3) Observed minor build up of dust debris on fan blade guards on the cooler units in the 'second room' walk-in refrigerator and walk in freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.
(4) Observed buildup of debris on exterior of paper towel dispenser above handwash sink near walk in cooler. Clean on a regular basis so as to provide a clean / sanitary hand drying method at all handwash sinks.
(5) Observed significant food debris buildup in catch screen over floor sink by 2 comp sink / utility sink, and in catch screens below and within dish machine areas. Increase cleaning frequency for the removal of food debris in these areas to help reduce the unintended attraction of vermin.
(6) Observed debris buildup near handles on refrigeration units and on the handles / front door areas of other cooking equipment in kitchen area. Increase cleaning frequency and efficacy so as to reduce the potential for cross contamination from hand transfer especially on frequently touched surfaces.
(7) Observed dried / congealed spilled egg product in bottom of flip top cooler where egg mixture is stored. Increase cleaning frequency inside refrigeration units.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
| 3.00 |
Live animals are not allowed in a food facility, except as specified in section 114259.5.
A food facility shall immediately cease operation when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until:
(a) there is no longer evidence of a vermin infestation.
(b) all contaminated surfaces have been cleaned and sanitized.
(c) contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
All contributing factors must be resolved as quickly as possible. If there is a vermin infestation that warrants a major violation, then the permit to operate may be suspended. Professional pest control may also be required as frequently as needed to prevent the infestation from recurring.
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Observed live roaches in multiple locations within the facility, mostly in various sink (floor sinks, 2 compartment sink) and storage areas below or behind stored dry items. Per conversation with operator, have had a very serious increase in roaches in the past three weeks, unsure of exact cause, had also noticed increased issue with homeless in the area, neighboring properties do not seem to be conducting professional pest control services. Currently has pest control services with Saenz out of Madera, will email current receipt / work order copy to verify already engaged with professional pest control services. Troubleshoot possible causes, improve cleaning, increase type / frequency of pest control services as appropriate. The premises of each food facility shall be kept free of vermin.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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)
| 1.00 |
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.
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(1) Observed dry towels used in multiple locations around the food facility beneath and under food items. Per staff, towels in cooler are changed daily / used to absorb condensate (towels appeared clean, no cleaning issue noted in front area flip top cooler). In back area, towels used beneath cook line items more heavily soiled, may become a source of cross contamination. Increase cleaning frequency around cooking areas to avoid the accumulation of food residue. Ensure used wiping cloths are immediately placed back in a sanitizing solution of the correct strength for the correct length of time (100 PPM chlorine for 30 seconds, or 200 PPM Quat ammonia for 60 seconds) between uses, to reduce / eliminate potential cross contamination from the wiping towels. Do not store dry cloths on counters or food prep surfaces between uses. Either use towels once and immediately move to a designated soiled laundry area to be washed before reuse, or store in sanitizer solution between uses.
(2) Observed hamper in area beneath starwell / across from walk in freezer where dirty cloths are stored, some trash, multiple live roaches in the under stair area and on the soiled linens. Improve storage method for dirty linens waiting to be laundered, and / or increase the frequency that linens / trash are removed from this location so as to reduce potential vermin attraction and harborage.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-10-2021 |
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)
| 1.00 |
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.
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Observed residue buildup on the floor in the kitchen areas especially beneath / behind equipment, shelving, and cabinet areas. Improve cleaning frequency and efficacy particularly beneath and behind all cooking equipment and storage shelf type areas so as to prevent the accumulation of visible residue and reduce unintended vermin attraction.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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