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

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
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