| 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.
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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.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 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.
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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.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 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.
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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.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 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.
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2-DOOR PREP REFRIGERATOR FOR THE SEAFOOD TOSTADA: Provide a functional thermometer inside this unit.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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SEAFOOD TOSTADA OPERATION: Many tubs of food stored uncovered in the refrigerator. Many buckets of food sitting on the cart uncovered. Cover.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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).
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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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.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 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.
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COMMISSARY PROGRAM AREA: There were no violations noted in this program area.
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0145 COMMISSARY / OPEN FOOD PREP ALLOWED
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