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Facility: Oasis Market and Liquor
Address: 11012 Lander Ave., Turlock, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-29-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-29-2019 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. No violations noted during inspection. 0151 CALCODE WELL WATER ANALYSES REQUIRED
10-29-2019 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) 4.00 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.
(REPEAT VIOLATION)(CDI) Observed multiple multi-use wiping cloths being left out on counters and tables in the back food prep area. If using cloths more than once they need to be stored in sanitizer solution to destroy bacteria. Wiping cloths were placed into laundry bag during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-29-2019 Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5) 4.00 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.
(REPEAT VIOLATION) Observed numerous flies in the back food prep area. have the problem evaluated and corrected as necessary. Recommend installing an air curtain above the front entrance door since there is a lot of foot traffic, to help prevent the entrance of flies. There is an existing air curtain above the entrance door but it is not functioning. Repair/replace.

Observed the use of unapproved fly traps in the facility. Obtain commercial grade fully enclosed fly traps only. Remove all unapproved devices from the facility.

When facility sprays down the facility all surfaces must be cleaned and sanitized before opening.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-29-2019 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. (CDI) Observed the food items in the hot holding box was measured at 127F - 135F during inspection. Keep all potentially hazardous food items at 135F and over at all times. Hot holding unit was adjusted and food items reached 135F during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 9-26-2019: Unsatisfactory - reinspection required (Total Points: 39.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-26-2019 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) 2.00 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. Observed the build up of vegetation and trash in the surrounding area of the well head and pump. Keep the area clean and clear at all times to prevent possible water/well contamination. 0151 CALCODE WELL WATER ANALYSES REQUIRED
9-26-2019 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. No violations noted during inspection. 0111 RETAIL MARKET 2001-6000 SQFT
9-26-2019 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (b-f)). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. (CDI) Observed employee using gloved hand to place raw beef on the grill and without washing their hands and switching gloves they went to try and put toppings inside a burrito. Employee was instructed to wash their hands and educated on proper techniques and when to wash their hands. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 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. Observed the temperature of various sandwich prep ingredients were sitting in a container of ice that was measured between 45F-67F during inspection. Provide more/adequate ice to keep all potentially hazardous food items at 41F and under. All food items out of temperature by more than 10F was discarded during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 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.
(REPEAT VIOLATION) Observed the door seals on the food prep counter refrigerator are damaged and needs to be replaced. Repair or replace door seals so they are smooth and easily cleanable.

(REPEAT VIOLATION) Observed some of the storage shelves in the back storage room area that still appear to be made of unfinished / unsealed wood or particle board type material. Ensure all food storage surfaces are properly sealed so as to be smooth, easily cleanable, non porous, and meet a commercial grade standard. All shelves that hold food items need to be painted or treated.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 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. (REPEAT VIOLATION) Observed the lack of a thermometer inside the hot holding unit at the front that holds chimichangas, chicken strips and other food items. Keep a thermometer in this unit at all times.

(REPEAT VIOLATION) Observed the lack of a thermometer inside the sandwich display refrigerator. Keep a thermometer in all fridge units that hold potentially hazardous food items.

Have a thermometer in all units that hold potentially hazardous food items, HOT or Cold.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 7.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
(CDI) Observed two large bags of frozen beef was sitting out at room temperature on the food prep sink upon arrival. This is improper thawing and was corrected during inspection. See corrective text on proper thawing methods. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 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) 4.00 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.
(REPEAT VIOLATION)(CDI) Observed multiple multi-use wiping cloths being left out on counters and tables in the back food prep area. If using cloths more than once they need to be stored in sanitizer solution to destroy bacteria. Wiping cloths were placed into laundry bag during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-26-2019 Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5) 4.00 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.
(REPEAT VIOLATION) Observed numerous flies in the back food prep area. have the problem evaluated and corrected as necessary. Recommend installing an air curtain above the front entrance door since there is a lot of foot traffic, to help prevent the entrance of flies. There is an existing air curtain above the entrance door but it is not functioning. Repair/replace. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 8-14-2019: Unsatisfactory - reinspection required (Total Points: 25.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-14-2019 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) 0.00 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.
REPEAT: (1) Observed some of the storage shelves in the back storage room area that still appear to be made of unfinished / unsealed wood or particle board type material. Ensure all food storage surfaces are properly sealed so as to be smooth, easily cleanable, non porous, and meet a commercial grade standard.

Observed a slight build up of syrup on the soda dispenser where the nozzles screw into and on some of the nozzles. Clean/sanitize and increase frequency to prevent build up.
0111 RETAIL MARKET 2001-6000 SQFT
8-14-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed the build up of dust on all vent/fan units inside the restrooms. Clean and increase frequency to prevent build up. This is a possible fire hazard. 0111 RETAIL MARKET 2001-6000 SQFT
8-14-2019 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 the door seals on the food prep counter refrigerator are damaged and needs to be replaced. Repair or replace door seals so they are smooth and easily cleanable.

0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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 various sandwich prep ingredients were sitting in a container of ice that was measured between 45F-49F during inspection. Provide more/adequate ice to keep all potentially hazardous food items at 41F and under. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5) 2.00 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.
Observed numerous flies in the back food prep area. have the problem evaluated and corrected as necessary. Recommend installing an air curtain above the front entrance door since there is a lot of foot traffic, to help prevent the entrance of flies. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (b-f)). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. (CDI) Observed employee using the sanitizer solution that was made for dishes to rinse their hands before trying to put on new gloves. Employee was instructed to wash their hands at the hand wash sink during inspection.
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 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. Observed the lack of a thermometer inside the hot holding unit at the front that holds chimichangas, chicken strips and other food items. Keep a thermometer in this unit at all times.

Observed the lack of a thermometer inside the sandwich display refrigerator. Keep a thermometer in all fridge units that hold potentially hazardous food items.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 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 multiple multi-use wiping cloths being left out on counters and tables in the back food prep area. If using cloths more than once they need to be stored in sanitizer solution to destroy bacteria. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-14-2019 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: Observed three sinks in the facility are still missing the 'do not drink the water' signs required under the CalCode exemption from a state water system permit (prep sink, three compartment sink, janitorial sink). Provide the required signs at all sinks throughout the facility, as long as the CalCode exemption is in force. Signs are missing at the three compartment sink, food prep sink, and at the hand wash sink in the men's restroom. 0151 CALCODE WELL WATER ANALYSES REQUIRED
8-14-2019 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) 2.00 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. Observed the build up of vegetation and trash in the surrounding area of the well head and pump. Keep the area clean and clear at all times to prevent possible water/well contamination. 0151 CALCODE WELL WATER ANALYSES REQUIRED


Rating on date 7-16-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-16-2018 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: Observed three sinks in the facility are still missing the 'do not drink the water' signs required under the CalCode exemption from a state water system permit (prep sink, three compartment sink, janitorial sink). Provide the required signs at all sinks throughout the facility, as long as the CalCode exemption is in force. [NOTE: this will no longer be required if/when a State PWS permit has been issued for the water system; SWRCB is still waiting for a response from F&D branch, per L. Mertens, for potential state water system permitting options / requirements] 0151 CALCODE WELL WATER ANALYSES REQUIRED
7-16-2018 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) 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.
REPEAT: (1) Observed some of the storage shelves in the back storage room area that still appear to be made of unfinished / unsealed wood or particle board type material. Ensure all food storage surfaces are properly sealed so as to be smooth, easily cleanable, non porous, and meet a commercial grade standard.

(2) Observed third light fixture from the end in the walk in cooler is not working, bulb may be burned out (different fixture from last inspection). Per operator, this fixture takes a different 'peg' type bulb that they are out of at the moment. Repair fixture or replace bulb. Consider possibly changing the fixture to match other fixtures in this location to simplify future light bulb change out needs.
0111 RETAIL MARKET 2001-6000 SQFT
7-16-2018 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. All violations from the previous inspection in the FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4) area of the facility have been corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 6-11-2018: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-11-2018 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed the last light fixture in the walk in cooler farthest from the door does not function, bulb may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting. 0111 RETAIL MARKET 2001-6000 SQFT
6-11-2018 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 4.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
SECOND REPEAT: Observed inconsistent labels on the prepackaged ice that lack some of the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food item, including the name and address of the store location where the ice is being packaged. Do not sell ice without the required information on the packaging. 0111 RETAIL MARKET 2001-6000 SQFT
6-11-2018 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 4.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



(1) Observed some of the storage shelves in multiple locations that appear to be made of unfinished wood or particle board type material. Ensure all food storage surfaces are properly sealed so as to be smooth, easily cleanable, non porous, and meet a commercial grade standard.

(2) SECOND REPEAT: Observed bags of ice still sitting directly on the floor in the walk in freezer. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.
0111 RETAIL MARKET 2001-6000 SQFT
6-11-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed grease residue buildup on the exterior of the shatterproof light covers underneath the hood area. Increase cleaning frequency so as to prevent the accumulation of visible residue. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2018 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 2.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Observed "Henny Penny" Rotisserie unit that, per staff, is being used "a couple times" per week. When asked, owner stated this unit was brought in about six months ago. Unit does not fit under hood. Handle on door is broken.

No review or approval of this additional piece of equipment was done by MCDEH. Locate and submit specification sheet to MCDEH for review and potential approval. Unit will need to fit under hood area with other heat generating equipment to be approvable. Do not resume use this unit until approved in writing by MCDEH.

Expansion of food handling activities without prior review and approval by the Merced County Division of Environmental Health.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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) Observed the temperature of the flip top cooler items (cheese, salsa fresca, etc) were measured at 47-48°F. Lid of unit had been open for most of the prior 60-90 minutes during the "lunch rush". Keep all cold potentially hazardous foods at or below 41°F. Lid closed, rechecked after ~10 minutes, now reading 44-45ºF. Discussion related to maximum fill lines on bins to assist unit in keeping items at proper temperatures. Suggest slightly lower temperature setting to keep food colder from the bottom, especially if bins are open the majority of the time. Continue to monitor temperature of upper bin items frequently until the unit is shown to consistently capable of holding food at or below 41ºF at all times.

(2) Observed the temperature of the pre-fried items on the lower shelf of the heated display unit (corn dogs, french fries, etc) were measured at 129-131°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to the upper shelf of the hot display unit, which was reading ~170ºF. Do not use the lower shelf for temperature control of hot items until the unit is serviced / repaired and shown capable of consistently holding hot Potentially Hazardous Food items at or above 135º at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2018 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 2.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
NOTE: Observed Glacier water vending machine is still present at the site, state water system permit has not been obtained, per phone call to SWRCB. Per second discussion with Mo, contacted Lourdes Mertens at (559) 447-3139 (SWRCB) today during inspection to request to start the application process related to full State Public Water System (PWS) permit for this site (this site did previously hold a state PWS permit). Reminder, do not allow customer use of Glacier water vending machine until state PWS permit is approved (machine is currently disabled for vending purposes / "unplugged" per Mo).

Until state PWS permit is approved, CalCode Exempt water system restrictions still apply.

An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department.
0151 CALCODE WELL WATER ANALYSES REQUIRED
6-11-2018 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.

Observed some sinks in the facility are missing the 'do not drink the water' signs required under the CalCode exemption from a state water system permit. Provide the required signs at all sinks throughout the facility, as long as the CalCode exemption . [NOTE: this will no longer be required if/when a State PWS TNC permit has been issued for the water system] 0151 CALCODE WELL WATER ANALYSES REQUIRED