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Facility: Carniceria 3 Hermanos
Address: 1055 W. Childs Ave., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-18-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-18-2019 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.



REPEAT: Observed large plastic buckets with cheese/ other food items sitting directly on the floor in the lefthand walk in cooler in the meat area. Also observed some cases of meat items sitting directly on the floor in both walk in coolers and in the area outside the walk in cooler, employees state meat order was just received this morning and is still in the process of being put away. 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
7-18-2019 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) 4.00 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.
REPEAT: Observed the only handwashing sink in the meat counter area was blocked with a mop bucket and a large cup in the sink. Dishes and mop bucket immediately relocated. It is extremely important that handwashing facilities are always available for handwashing purposes, and that handwashing sinks are used for no other purpose, especially as this is the only handwashing sink in the meat cutting area. Due to REPEAT status on this violation, recommend a visual indicator (such as a wide red line) on the floor area in front of the handwashing sink to remind staff to always keep the area clear. Failure to provide adequate access to handwashing facilities in a food preparation area. Corrected during inspection. 0111 RETAIL MARKET 2001-6000 SQFT