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Facility: La Esperanza Food Center
Address: 937 W. Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 24.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-28-2024: Unsatisfactory - reinspection required (Total Points: 24.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-28-2024 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. 		1.Observed utensils to pick up tamales from hot holding unit in front of store had tongs left on an open cutting board. Provide container to prevent contamination and remember to wash every 4 hours.
2. Observed that multiple refrigerators (accross from frozen meats/ far south west corner of store as well) were down for repair. Repair, Replace, or Remove. 		0111 RETAIL MARKET 2001-6000 SQFT
3-28-2024 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. 1. Observed a shopping bag of personal belongings being stored inside ice bin that makes ice to store frozen fish. Removed all contaminated ice. Do not store items inside ice bin, it is only for holding ice. CDI 0111 RETAIL MARKET 2001-6000 SQFT
3-28-2024 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 0.00 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.Store Refrigerators for cream butter and meat were temped around45F. and so was the food. was informed it was all moved inside the fridge this morning. Fridge adjusted while inspoector was present and temped below 41F
2. Observed that the facility left sausages they made out to cure. Curing sausages for Jerky Requires USDA certification. Cease this practice and store all potentially hazardous meats in temperature control. CDI all room temp meats voluntarily condemned and denatured. 		0111 RETAIL MARKET 2001-6000 SQFT
3-28-2024 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) 1.00 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.



 Provide Individual and labeled location to store food for each mobile food truck - Fridge Freeze and dry good is required.
do not occupy this space only the mobile unit may utilize this space. 		0145 COMMISSARY / OPEN FOOD PREP ALLOWED
3-28-2024 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.

 1. Facility did not have informing notice posted. One provided to store during inspection. notice must be visible to guests at all times.
2. Observed lack of inspection report at facility. Train staff how to show customers online or provide copy in store. 		0145 COMMISSARY / OPEN FOOD PREP ALLOWED
3-28-2024 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. Observed that access to clean water for mobile units was blocked by a broken refrigerator and had been so for a week per PIC. Do not block access to clean water for trucks, faucet inside is not a viable alternative unless a long enough hose that is food grade is used. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
3-28-2024 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. 		Wooden shelves in walk in unit are made of wood and chipping. this no longer constitutes a smooth easily cleanable durable non toxic surface. Repair or replace so it meets this standard. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
3-28-2024 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.
 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
3-28-2024 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) 3.00 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 		customer restroom temped at 66F. Provide warm water of 100F-108F for a minimum of 15 seconds. CDI 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2024 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility. 		1. Observed deep fryer stored on the floor in the closet of the back food prep kitchen. Remove this equipment or place under hood. equipment not used in day to day operations shall be well maintained and stored 6 in off the ground or removed to prevent vermin harborage.
2. Observed cardboard left on floor under hood for grease catching. Cease this practice, remove cardboard from floor as it is not a smooth easily cleanable surface and can attract pests. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2024 All poisonous substances, detergents, bleaches, and cleaning compounds shall be properly labeled and stored separate from food, utensils, packing material, and food-contact surfaces. (114254, 114254.1, 114254.2) 1.00 All poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials shall be stored and used only in a manner that is not likely to cause contamination or adulteration of food, food contact surfaces, utensils, or packaging materials. Poisonous or toxic materials shall be stored or displayed so they cannot contaminate food, equipment, utensils, linens, and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-use articles. Equipment and utensil cleaners and sanitizers may be stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-use articles.

Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, and linen.

Only those insecticides, rodenticides and other pesticides that are specifically approved for use in a food facility may be used. The use shall be in accordance with manufacturer's instructions. 		1. Observed that windex had been stored on top of ice cream freezer in helado section. Ensure staff store all chemicals below and away from any food. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2024 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. 		1.Observed that baffles inside of mechanical hood were caked with grease. Increase efficacy and frequency of cleaning the baffles.
2. Observed Hood had large grease residue and droplets had formed on pipes above food. Increase cleaning frequency and efficacy to prevent droplet formation and possible contamination CDI
2. Observed household personal refrigerator temping above 58F being used to temporarily store PHF food. This fridge shall only be used to store non potentially hazardous food. Store all Potentially hazardous food inside a refrigerator that temps below 41F
3. Observed large refrigerator in back of kitchen that was out of order and used for storage. Label this refrigerator as dry good storage only & Repair handle on refrigerator or remove and replace with working refrigerator.
4. Observed fridge in mariscos section of supermarket has rust storage shelves. Replace or Repair.
5. Observed meat grinder had not been cleaned since last use and was left out at room temperature. Sanitize Grindr every 4 hours and when switching proteins. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2024 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. 1. Observed that refrigerator in food prep area was down and facility was still holding Potentially hazardous food(PHF) inside. All food out of temperature by over 10 degrees was VCD'd Store PHF food inside mechanical refrigeration below 41F or provide time control.
2. Observed facility had a room temp shrimp broth option. Items prepped in store that can not be shown to be below a PH of 7.6 are considered PHF and shall be time or temperature controlled. Broth was VCD'd.
3. Observed facility serving house made horchata and tamarindo juice. Food made in house that has not been tested for PH or water activity level shall be held under time or temperature control. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-08-2021: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-08-2021 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 the inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-08-2021 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. 		Observed the storage shelves inside the walk-in freezer are made of wood and no longer appear to be smooth, easily cleanable, and nonabsorbent. Repair/replace the wooden shelves so they are smooth, easily cleanable, and nonabsorbent.

Observed the cutting boards had been ordered and the facility is awaiting the arrival. Facility provided a receipt showing all new cutting boards were ordered. 		0111 RETAIL MARKET 2001-6000 SQFT
12-08-2021 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.
 observed the lack of a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door. 0111 RETAIL MARKET 2001-6000 SQFT
12-08-2021 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) 1.00 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. 		Observed the lack of a proper label on the prepackaged bags of carnitas/pork skins. Provide a label with the facility name, address, ingredient list, and quantity. 0111 RETAIL MARKET 2001-6000 SQFT
12-08-2021 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. Observed the facility did not have a key to unlock and show where the clean water is received. Obtain a spare key and keep one at the facility in case the mobile units lose their copy. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 11-02-2021: Unsatisfactory - reinspection required (Total Points: 30.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-02-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 0.00 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 temperature of packaged sugar cane was measured at 50F and was stated on the package to keep below 41F. Sugar cane was moved to a different unit. Keep all potentially hazardous food items at 41F and under. 0111 RETAIL MARKET 2001-6000 SQFT
11-02-2021 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 3.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Observed a box of shrimp inside the walk-in meat freezer was on the ground and had been soaked with liquids from the ground and condenser unit. Items was ordered to be discarded. Keep all food at a minimum six inches off the ground and protected from contamination at all times. 0111 RETAIL MARKET 2001-6000 SQFT
11-02-2021 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) 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. 		(REPEAT VIOLATION 3) MEAT DEPARTMENT: Many cutting boards are still stained/heavily scratched and no longer have smooth and easily cleanable food contact surfaces. Manager did state they attempted to purchase replacement cutting boards from a restaurant supply location in San Jose but they were out of stock on the sizes needed, they have been doing extra cleaning and bleaching on the cutting boards in the meantime. Repair / replace all damaged and discolored cutting boards that no longer come completely clean; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Points for this violation already included in the FOOD ESTABLISHMENT W/FOOD PREP violation points.

Observed the walk-in fridge unit in the meat department was measured at 47F during the inspection. Have the unit evaluated and repaired so it is at 41F and under.

Observed the walk-in freezer in the meat department does not properly drain and drips onto the walk-in floor. REpair so it properly drains.

Observed the facility uses shopping carts to hold and transport meat items. Do not use shopping carts as it is not easy to clean and not meant for food items. Obtain an actual push cart for food items. 		0111 RETAIL MARKET 2001-6000 SQFT
11-02-2021 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) 1.00 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. 		Observed the improper thawing of frozen tripe in the meat department area. Manager was aware of proper thawing techniques. See Corrective text for proper thawing procedures. 0111 RETAIL MARKET 2001-6000 SQFT
11-02-2021 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) 0.00 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. 		Observed the lack of a designated hand wash sink in the meat department. Provide a mounted soap and paper towel dispenser at a designated hand wash sink that is not the food prep sink. 0111 RETAIL MARKET 2001-6000 SQFT
11-02-2021 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. 		Observed numerous wiping cloths left on the counters throughout the facility. Keep all wiping cloths in sanitizer solution if using more than once and not in use. Towels were either discarded or moved to a sanitizer solution during the inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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) 1.00 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 functioning probe thermometer in the food prep and meat department. Provide a probe thermometer in all areas where food is prepared. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed employees were not washing their hands prior to wearing gloves, or replacing gloves. Hands must be washed prior to wearing gloves or replacing gloves. Hands must also be washed when switching tasks between food items, or between handling food and handling other items. Educated manager and informed him of proper hand washing and frequency. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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 five trays of different meats were siting on top of the grill that was off. Food items were not under temperature control and the facility was trying to use the grill has a hot holding unit. All food items measured at 100F - 120F. All items out of temperature range by 10F or more was discarded. All hot food items must be kept in an approved hot holding unit. Discontinue practice.

Observed chicken fajitas, carnitas, and cabeza in the hot holding unit was measured between 100F - 135F during the inspection. All food items out of temperature range by 10F or more was discarded. All hot food items must be kept at a minimum of 135F. All hot food items must be heated to 165F prior to placing in hot holding unit. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		Observed lack of chlorine test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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) 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. 		(REPEAT VIOLATION 3) TAQUERIA 2-DOOR PREP REFRIGERATOR: Observed temperatures in this unit ranging from 48-58 F in both the lower and upper portions. Repair unit to keep cold potentially hazardous food at or below 41 F at all times. Items had been recently 'reset' after lunch rush, out less than one hour, moved to alternate refrigeration unit. DO NOT USE this unit until replaced or repaired and shown to **consistently** be capable of holding food at or below 41 degrees at all times. DO NOT use ice in lieu of repairing this unit. An accurate thermometer in all refrigeration units is important.

Observed a counter top deep fryer was in use at the facility and was not under the hood. Remove the counter top deep fryer or use under the hood.

Observed the ice cream prep fridge unit in the Ice cream department was measured at 47F during the inspection. Have the unit evaluated and repaired so it is at 41F and under. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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) 3.00 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. 		Observed the lack of hot water and paper towels at the designated hand wash sink in the food prep area. Provide hot water and paper towels in the mounted dispenser for proper hand washing at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 Additional information provided to facility operators 2.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-02-2021 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 separate violations noted in the COMMISSARY / OPEN FOOD PREP ALLOWED area of the facility. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 7-11-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-11-2019 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 separate violations noted in the COMMISSARY / OPEN FOOD PREP ALLOWED area of the facility. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
7-11-2019 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: Observed the thermometer in the Taqueria 2 door refrigerator is inaccurate by 10 degrees or more. Obtain and keep thermometers accurate within 2ºF within all freezer / refrigerator units throughout the food facility. Eunsure thermometers are easy to read and placed where they remain visible (near the front of the highest shelf, near the door). Highly recommend use of a log sheet of all refrigeration units in the facility and regularly verifying the accuracy of all refrigerator thermometers on a recurring basis with a separate thermometer that is calibrated immediately prior to refrigerator verifications. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-11-2019 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. 		SECOND REPEAT: TAQUERIA 2-DOOR PREP REFRIGERATOR: Observed temperatures in this unit ranging from 48-58 F in both the lower and upper portions. Repair unit to keep cold potentially hazardous food at or below 41 F at all times. Items had been recently 'reset' after lunch rush, out less than one hour, moved to alternate refrigeration unit. DO NOT USE this unit until replaced or repaired and shown to **consistently** be capable of holding food at or below 41 degrees at all times. DO NOT use ice in lieu of repairing this unit. An accurate thermometer in all refrigeration units is important. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-11-2019 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) 4.00 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.
 SECOND REPEAT: RETAIL AREA: Overall improvement in the ceiling appearance, still two additional stained/damaged ceiling panels near the back center part of the ceiling near the post. Replace.
 0111 RETAIL MARKET 2001-6000 SQFT
7-11-2019 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. 		SECOND REPEAT: MEAT DEPARTMENT: Many cutting boards are still stained/heavily scratched and no longer have smooth and easily cleanable food contact surfaces. Manager did state they attempted to purchase replacement cutting boards from a restaurant supply location in San Jose but they were out of stock on the sizes needed, they have been doing extra cleaning and bleaching on the cutting boards in the meantime. Repair / replace all damaged and discolored cutting boards that no longer come completely clean; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Points for this violation already included in the FOOD ESTABLISHMENT W/FOOD PREP violation points. 		0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 6-19-2019: Unsatisfactory - reinspection required (Total Points: 28.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-19-2019 Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) 7.00 Ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, and other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish, and seafood, that are raw or have not been thoroughly cooked as specified in Section 114004 may be served if either of the following requirements is met:
(a) The consumer specifically orders that the food be individually prepared less than thoroughly cooked.
(b) The food facility notifies the consumer, orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.

Provide written notice to consumers purchasing confections that contain alcohol in excess of 0.5% by weight. 		CEVICHE: Some lime/lemon juice is added to some raw seafood and then served to customers. Unless the seafood is prepared under an approved HACCP plan or otherwise cooked per the food code, it is considered raw or undercooked. See below and provide a *clearly legible* disclosure (b1 or b2) and reminder (c1 or c2) at the deli case (and any other) location(s) where ceviche is being served / sold:

CFRC 114093.
(a) Except as specified in subdivision (c) and paragraph (2) of subdivision (d) of Section 114004 and pursuant to subdivision (e) of Section 114091, if an animal food, including beef, eggs, fish, lamb, milk, pork, poultry, or shellfish, is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) and reminder pursuant to subdivision (c), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(b) “Disclosure” means a written statement that clearly includes either of the following:
(1)A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-19-2019 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 thermometer in the Taqueria 2 door refrigerator is inaccurate by 4 degrees or more. Obtain and keep thermometers accurate within 2ºF within all freezer / refrigerator units throughout the food facility. Highly recommend use of a log sheet of all refrigeration units in the facility and regularly verifying the accuracy of all refrigerator thermometers on a recurring basis with a separate thermometer that is calibrated immediately prior to refrigerator verifications. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-19-2019 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. 		(1) REPEAT: TAQUERIA 2-DOOR PREP REFRIGERATOR: Observed temperatures in this unit ranging from 44-62 F in both the lower and upper portions. Note that food bins in upper section are being overfilled, and installed thermometer is inaccurate by at least four degrees (or more). Repair unit to keep cold potentially hazardous food at or below 41 F at all times. Ensure the thermometer in the unit is accurate within 2 degrees on a regular basis.

(2) REPEAT: TAQUERIA WALK-IN REFRIGERATOR: Food debris and rust accumulation on some shelves still present. Clean and re-paint or replace to provide smooth, easily cleanable, and nonabsorbent surfaces.

Note: most foil had been removed from equipment under the hood, remaining foil under 2 cooking units removed during the reinspection.

Violation points are already on the retail market program. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-19-2019 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. NOTE: The equipment for the SEAFOOD TOSTADA OPERATION is still present at the facility but not in operation at the time of this inspection. Do not resume use of this equipment until you receive health department approval after plans have been sumbitted. Propane tanks disconnected and removed from the building to reduce the chances of accidental indoor use of portable equipment that could lead to carbon monixide issues. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-19-2019 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) 7.00 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 		Observed the hottest water temperature to any sink throughout the facility was 78ºF. Per manager, the hot water heater had 'gone out' on Monday (two days prior) and a new one had been ordered but not arrived / installed yet.
Immediately cease all open food preparation. All ready to eat food items prepared since Monday afternoon voluntarily condemned and destroyed. Do not resume any open food preparation or packaging until written authorization to do so is received from Merced County Department of Environmental Health. Only prepackaged items may be sold from this location until the lack of hot water condition has been verified as corrected.
Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water (100-108ºF) may be substituted for hot and cold water at handwashing sinks.

FOLLOW UP VISIT ~ 9 AM on 6/20/19 verified hot water condition has been corrected (160ºF+), ok to resume open food preparation. Remaining violations will be checked, and hot water will be rechecked again, at the required SECOND REINSPECTION in approximately 2 weeks. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-19-2019 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. 		(1) REPEAT: MEAT DEPARTMENT: Many cutting boards are still stained/heavily scratched and no longer have smooth and easily cleanable food contact surfaces. Repair / replace all damaged and discolored cutting boards that no longer come completely clean; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

(2) REPEAT: MEAT DEPARTMENT WALK-IN REFRIGERATOR: Ceiling is still heavily rusted. Repair or replace to provide smooth and easily cleanable surfaces. Planning to sand and cover with a coating, requesting 2 additional weeks.

(3) REPEAT: MEAT DEPARTMENT WALK-IN REFRIGERATOR: Food debris accumulation still present on some aluminum pallets/shelves. Rusted cart covered in cardboard immediately removed when cardboard would not come off of the cart. Clean all food storage racks and surfaces in the walk in.

(4) REPEAT: MEAT DEPARTMENT WALK-IN REFRIGERATOR: Heavily rusted metal shelving unit still present. Repair or replace to provide smooth and easily cleanable surfaces. Manager states replacements have been ordered.

(5) REPEAT: BEER WALK-IN REFRIGERATOR: Dust/debris accumulation on the floor underneath shelves and in hard-to-reach corner areas still present. Clean. Reset lowest shelf on each rack such that it is at least six inches off the floor to allow for easier access to clean under the racks.

(6) REPEAT: BEER WALK-IN REFRIGERATOR: Dust accumulation on some shelves still present. Clean.

(7) REPEAT: WALK-IN FREEZER: Damaged cement floor near the entrance still present. Repair to provide smooth and easily cleanable surfaces.

(8) REPEAT: PRODUCE WALK-IN REFRIGERATOR: Some heavily rusted shelves storing produce boxes still present. Repair or replace to provide smooth and easily cleanable surfaces. 		0111 RETAIL MARKET 2001-6000 SQFT
6-19-2019 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) 4.00 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.
 (1) REPEAT: MEAT DEPARTMENT: Damaged quarry tile coving pieces still present along back wall behind display cases. Replace the orange/red cracked coving tiles along the wall across from the meat display case. Re-grout all areas that have missing/deteriorated grout on top of the coving tiles.

(2) REPEAT: MEAT DEPARTMENT: Wall above the damaged cove tiles still scarred and slightly gouged in appearance. Re-paint the wall across the meat display case to provide smooth, easily cleanable, and nonabsorbent surfaces.

(3) REPEAT: MEAT DEPARTMENT WHITE WALL ACROSS THE MEAT DISPLAY CASE: Observed the hole in the wall where the square white glazed tiles are is still present, approximately 8 inch x 8 inch square hole in the wall. Repair to provide smooth, easily cleanable, and nonabsorbent surfaces.

(4) REPEAT: RETAIL AREA: Some stained/damaged ceiling panels near the back center part of the ceiling are still present. Replace.

(5) REPEAT: MEAT DEPARTMENT 2-COMPARTMENT FOOD PREP SINK: Observed the corner guard of the wall near the 2 comp sink is partially missing, rest is loose, wall finish material is buckling out from wall. Repair the damaged corner wall area next to this sink such that all surfaces are smooth, easily cleanable, non porous, and meet a commercial grade standard. 		0111 RETAIL MARKET 2001-6000 SQFT
6-19-2019 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) 4.00 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) REPEAT: MEAT DEPARTMENT 3-COMPARTMENT DISHWASHING SINK: The short faucet still only reached the middle and right side compartments. Provide an extension to the faucet so the it can also reach the left compartment.

(2) Observed janitorial sink is not draining, over half filled with water while trying to verify water temperature to this sink. Investigate cause and repair such that all dirty water readily drains to a sanitary sewer connection from all plumbed sinks. 		0111 RETAIL MARKET 2001-6000 SQFT
6-19-2019 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 separate violations noted in the COMMISSARY / OPEN FOOD PREP ALLOWED area of the facility. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 5-10-2019: Unsatisfactory - reinspection required (Total Points: 25.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-10-2019 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. 		1) MEAT DEPARTMENT: Many cutting boards are stained/heavily scratched and no longer have smooth and easily cleanable food contact surfaces. Replace.

2) MEAT DEPARTMENT WALK-IN REFRIGERATOR: Ceiling is heavily rusted. Repair or replace to provide smooth and easily cleanable surfaces.

3) MEAT DEPARTMENT WALK-IN REFRIGERATOR: Food debris accumulation on some aluminum pallets/shelves. Clean.

4) MEAT DEPARTMENT WALK-IN REFRIGERATOR: Heavily rusted metal shelving unit. Repair or replace to provide smooth and easily cleanable surfaces.

5) BEER WALK-IN REFRIGERATOR: Dust/debris accumulation on the floor underneath shelves and in hard-to-reach corner areas. Clean.

6) BEER WALK-IN REFRIGERATOR: Dust accumulation on some shelves. Clean.

7) WALK-IN FREEZER: Damaged cement floor near the entrance. Repair to provide smooth and easily cleanable surfaces.

8) PRODUCE WALK-IN REFRIGERATOR: Some heavily rusted shelves storing produce boxes. Repair or replace to provide smooth and easily cleanable surfaces.
 0111 RETAIL MARKET 2001-6000 SQFT
5-10-2019 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 2.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		1) MEAT DEPARTMENT 3-COMPARTMENT DISHWASHING SINK: Chlorine sanitizer testing strips expired in April 2019 as indicated on the container. Replace.

2) MEAT DEPARTMENT 3-COMPARTMENT DISHWASHING SINK: The short faucet only reached the middle and right side compartments. Provide an extension to the faucet so the it can also reach the left compartment. 		0111 RETAIL MARKET 2001-6000 SQFT
5-10-2019 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) 2.00 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.
 1) MEAT DEPARTMENT: Replace the orange/red cracked coving tiles along the wall across from the meat display case. Re-grout all areas that have missing/deteriorated grout on top of the coving tiles.

2) MEAT DEPARTMENT: Re-paint the wall across the meat display case to povide smooth, easily cleanable, and nonabsorbent surfaces.

3) MEAT DEPARTMENT WHITE WALL ACROSS THE MEAT DISPLAY CASE: 8 inch x 8 inch square hole in the wall. Repair to provide smooth, easily cleanble, and nonabsorbent surfaces.

4) RETAIL AREA: Some stained/damaged ceiling panels. Replace.

5) MEAT DEPARTMENT 2-COMPARTMENT FOOD PREP SINK: Repair the damaged corner wall area next to this sink. 		0111 RETAIL MARKET 2001-6000 SQFT
5-10-2019 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. 2-DOOR PREP REFRIGERATOR FOR THE SEAFOOD TOSTADA: Provide a functional thermometer inside this unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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. 		TAQUERIA WINCO COUNTER TOP DOUBLE DEEP FRYER: Exhaust hood is required when using this unit. Place unit under the exhaust hood or remove from the facility. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 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. 		SEAFOOD TOSTADA OPERATION: Many tubs of food stored uncovered in the refrigerator. Many buckets of food sitting on the cart uncovered. Cover.

 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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) 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. SEAFOOD TOSTADA OPERATION: Current location has no health department approval. Plan review contact information was given to operator's son. Cease all food-related activities at this area until you receive health department approval. 2-door prep refrigerator storing seafood was temporarily moved to another location (taqueria/cheese departments). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) 7.00 Ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, and other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish, and seafood, that are raw or have not been thoroughly cooked as specified in Section 114004 may be served if either of the following requirements is met:
(a) The consumer specifically orders that the food be individually prepared less than thoroughly cooked.
(b) The food facility notifies the consumer, orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.

Provide written notice to consumers purchasing confections that contain alcohol in excess of 0.5% by weight. 		SEAFOOD TOSTADA: Some lime/lemon juice is added to some raw seafood and then served to customers. Unless the seafood is cooked per the food code, it is considered raw or undercooked. See below and provide a disclosure (b1 or b2) and reminder (c1 or c2).

CFRC 114093.
(a) Except as specified in subdivision (c) and paragraph (2) of subdivision (d) of Section 114004 and pursuant to subdivision (e) of Section 114091, if an animal food, including beef, eggs, fish, lamb, milk, pork, poultry, or shellfish, is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permitholder shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure pursuant to subdivision (b) and reminder pursuant to subdivision (c), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(b) “Disclosure” means a written statement that clearly includes either of the following:
(1)A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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. 		1) TAQUERIA 2-DOOR PREP REFRIGERATOR: Repair unit to keep cold potentially hazardous food at or below 41 F at all times. Manager stated he placed a call to a repairman during the inspection.

2) TAQUERIA BLACK/SILVER PANASONIC MICROWAVE: Unit is rated for household use only. Replace with a commercial unit. Manager stated former commercial unit broken down recently and a new will be provided soon.

3) TAQUERIA SILVER OSTER BLENDER: Unit is rated for household use only. Replace with a commercial unit or remove from the facility.

4) TAQUERIA CHARGRILLER UNDER THE EXHAUST HOOD: Food debris accumulation on the exterior of the unit. Remove the foil from the sides and thoroughly clean the unit.

5) TAQUERIA WALK-IN REFRIGERATOR: Food debris and rust accumulation on some shelves. Clean and re-paint or replace to provide smooth, easily cleanable, and nonabsorbent surfaces.

Violation points are already on the retail market program. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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) 2.00 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. 		SEAFOOD TOSTADA OPERATION: There was no handwashing station available in this unapproved area. Facility did not obtain prior approval from our office. Facility cooperated and temporarily moved the operation to a location where a handwashing station was available (taqueria/cheese departments). All non-prepackaged food handling requires a handwashing station with hot (at least 120 F) and cold running water and soap and paper towels inside dispensers. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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. TAQUERIA 2-COMPARTMENT SINK: No hot running water at least 120 F was available. The other sinks in the facility had at least 120 F hot running water. It appeared the cold water was on all the time and mixing with the hot water. Repair. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-10-2019 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. COMMISSARY PROGRAM AREA: There were no violations noted in this program area. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED