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Facility: La Tiendita
Address: 1925 F St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-04-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-04-2019 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) 2.00 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.
(1) Observed labels on the prepackaged cinnamon sticks and torta bread lack some of the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items.

(2) Observed approximately half the produce items lack identifying labels that include the name of the items in English. Provide identifying labels on all produce items that include the items names in English.
0110 RETAIL MARKET<2000 SQ FT (HM3)
3-04-2019 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. (1) Observed the maximum attainable water temperature at the janitorial sink is 118ºF. Adjust or repair so as to provide hot water to all sinks at not less than 120ºF. An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided.

(2) Observed the janitorial sink appears to lack a backflow prevention device. Provide a backflow prevention device on the faucet of the janitorial sink.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-04-2019 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) 0.00 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. REMINDER: Per discussion with operator, planning to try and add a full kitchen for "proper" food prep at this site. Before renovations begin, submit and obtain approval for plans from MCDEH (Merced County Department of Environmental Health), and obtain any other required permits, such as building permits, **BEFORE** beginning any actual remodel work. Ensure consideration is given to customer restroom location requirements if on site eating of food is to become a permanent fixture for this location.

TEMPORARY CONDITIONAL APPROVAL for use of the flat countertop griddle unit and pannini press at this location for the warming of sandwiches and quesadillas only. Any meat / greasy items being cooked or reheated will be warmed in the microwave only, so as to minimize potential grease vapor production, until such time as the full kitchen installation (with hood) is completed and approved.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-06-2017: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-06-2017 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 additional violations were noted in the FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4) portion of the facility during this inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 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 Mexican crema on the top shelf of the sliding glass door cooler in the retail part of the facility was initially measured at 46°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated down two shelves, unit turned down. Recheck after ~15 minutes shows crema now reading 39ºF. Corrected during inspection.

(2) Observed the temperature of the shredded cheese and mayonnaise in the flip top cooler were measured at 43-45°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit adjusted down, lid closed. Monitor food temperatures to ensure cold holding is consistently at or below 41ºF.
0110 RETAIL MARKET<2000 SQ FT (HM3)