| 4-29-2025 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 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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1. observed facility using the front refrigerator at the bar to store non commercially prepackaged food. This refrigerator is labeled as being for commercially prepakaged beverages only. do not store items besides commercially prepackaged beverages in this refrigerator. house horchata and salsa measured at 43F and moved to proper refrigeration.
2.Observed chopped cooked onions and chillis stored covered under the grill and temped at 132F. Onions have a PH above 4.6 and are considered potentially hazardous once prepped. onions and chillis moved to hot holding unit. CDI
3. Inspector observed meat rotisserie temped at 45F at 9:30am. Facility engaged in time control. At 12:30pm inspector showed up at facility and checked the temp of the meat at 1pm after it was to be discarded. Facility had removed time control and met was temped at 65F facility claims the old rotisserie was thrown away and a new one was placed at noon. No evidence of a rotisserie inside the trash can outside facility. Facility claims trash was picked up between 10:15 and 12:30 while inspector was away. Raw meat shall be brought up to 165F within 2 hours or discarded. raw meat shall be stored at 135F or 41F after being cooked to 165F. Operators were unsure if meat would cook to 165F on the rotisserie within 45mins and started to shave the meat. Trash picked up on tuesdays per midvalley Organics picked up on thursday. Per mid valley trash had not been picked up as of 4.29 - Julie. After discussing with operators about conflicting information from midvalley, operators decided to voluntarily condemn and destroy the 30lbs of meat. All food shall be reheated/cooked to required temperature within 2 hours.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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. Facility observed to have an excessive amount of grease due to their chosen menu, resulting in excess grease accumulation at the exhaust fan. Increase frequency of hood servicing to prevent excess grease accumulation outside.
2. Observed microwave did had accumulation of purple substance. clean this unit all equipment shall be kept clean and well maintained.
3. Observed griddle had large grease accumulation on back side near wall. Increase frequency and efficacy of cleaning back of units. Grease is a vermin attractant and equipment shall be kept clean and well maintained.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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1. Observed facility could not provide food handlers cards for 3 employees. provide to MCDEH within 30 days.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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 grease accumulation on walls behind griddle. Increase frequency and efficacy of cleaning. all floors walls and ceiling shall be kept clean and well maintained.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
| 7.00 |
If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
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Facility observed to have a rotisserie of meat at 43F-65F internal which had been on the rotisserie for 30 minutes. Meat had not been cooked to temp prior to placing on equipment. Facility did not have a thermometer in the facility and could not accurately temp to ensure meat had been cooked thoroughly or that it met the internal temp of 135F for hot holding. As such facility should use time control when there is not a thermometer to check that the equipment is properly hot holding the meat. Facility opened 30 mins prior and was allowed to time control in liu of a thermometer. CDI
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
| 0.00 |
Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning.
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received documentation from LB code enforcement showing that grease accumulation bucket was full and overflowing. Observed remaining grease outside facility. Provide a sealed lid for this accumulation point or reroute to the grease trap located at the facility. If found to be continually allowing bucket to overflow the facility may be required to route to grease trap or may receive an office hearing. no points as grease had been removed at time of inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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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Observed sanitizer at 200PPM. chlorine should be at 100PPM for sanitizer cloths. when asked what proper strength is staff informed inspector between 50 and 100PPM. Sanitizer should be at 100PPM. Thermometer provided when inspector arrived for follow up.CDI
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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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Observed Plumbing at floor sink next to hood was directly touching the floor sink. Correct so plumbing has a 1in air gap above the floor sink flood plane.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)
| 1.00 |
Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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1. Observd facility had greasse accumulation on the dirt outside facility after grease bucket overflowed from rain. Remove all excess grease from exterior of building as it creates a vermin attractant.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 3.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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inspector observed prep table did not have any utensils to grab food. When asked staff said they wear gloves and grab the food.= directly. Inspector had staff show them how they would put the gloves on. Gloves were placed directly on unwashed hands. Hands shall be washed prior to wearing and when changing gloves.
Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. When single-use gloves are used, they shall be discarded when damaged, soiled, or when interruptions in the food handling occur. Single-use gloves shall be used for only one task.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165°F. (114014, 114016)
| 3.00 |
If, at the conclusion of the reheating process, it is discovered that the minimum reheating temperature has not been achieved, the reheating process should be continued until the food reaches the required temperature within the time frame allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food shall be voluntarily discarded or impounded.
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Observed facility storing ready to eat rice in a grocery bag which could not be sanitized between uses. When asked the facility informed the inspector they reheat the rice inside the microwave.
POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165°F and the FOOD is rotated or stirred, covered, and allowed to stand covered for at least two minutes after reheating. POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165°F for 15 seconds.
Do not serve rice until a thermometer is present to check food temp.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-29-2025 |
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.
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no violations for commissary observed.
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0145 COMMISSARY / OPEN FOOD PREP ALLOWED
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