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Facility: Lola Bistro & Express
Address: 19920 First St., Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-06-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-06-2019 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. (1) Observed multiple "automatic on" premix faucets at multiple locations that only stay on for approximately 3-4 seconds when triggered. Adjust, repair, or replace to provide water for not less than 15 seconds.
Failure to provide handwashing facilities within or adjacent to toilet rooms; failure to provide handwashing facilities in sufficient numbers and locations to make them conveniently accessible at all times for use by food employees; or failure to provide such sinks with warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.

(2) Observed at least two locations in the restaurant area where drain lines going to floor sinks are below the rim height of the floor sinks they drain to. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
0123 BAR
3-06-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 2.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed lack of proof of tracking of employee food handler cards. Obtain and track food handler cards for all employees whose job duties include the handling of food, and ensure cards are renewed timely. New employees shall provide card copies within 30 days of the date of hire. Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card, and shall provide those records to the local enforcement officer upon request. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-06-2019 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.
Observed CO2 tanks near the main hot water heater that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. Tanks in use immediately chained, extra tanks moved to outside storage container. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 1-11-2018: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-11-2018 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. Observed the pipes draining to the floor sink beneath the kitchen three compartment sink "overlap" the back edge of the sink, some potential splash areas being funneled / diverted back to the floor sink with folded over aluminum foil. Adjust or repair the pipe size, placement, or angle such that the required 1" air gap is maintained without creating a splash hazard, without the use of aluminum foil or other non permanent, non commercial grade repair materials. All plumbing corrections need to be smooth, easily cleanable, and meet a commercial grade standard. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-11-2018 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. All other violations from the previous inspection have been corrected. Good improvement! 0123 BAR


Rating on date 11-28-2017: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-28-2017 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 the temperature of the beef and broccoli on the chinese food hot line was measured at 118 °F, other items on the same bar also measured between 97 - 128ºF. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items were voluntarily discarded. Corrected during inspection. Information also provided during inspection about possible use of a time control plan for this location. If a time control plan is to be used, active managerial control and documentation are required (default control point is temperature if no documentation for a time control plan is in place). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 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))
2.00 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.

Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Copy provided and immediately posted. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 2.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health.
Observed posted copy of CDFA dairy plant license expired 12/31/2016. Per staff, new license for 2017 was acquired but never got posted, trying to locate copy. Keep a copy of the unexpired permits available at the facility. Failure to post the current dairy plant permit in the facility. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 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) 2.00 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.
Observed multiple flies on multiple light fixtures and other surfaces within the kitchen area. Provide appropriate pest control within the kitchen area. Only use devices that are approved for use within food facilities (no fly strips). Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 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) Observed CO2 tanks near soda syrup boxes that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. Tanks immediately chained. Corrected during inspection.

(2) Observed buildup of sticky grease residue on ANSUL piping / spray heads under the kitchen hood, some caps off. Increase cleaning frequency to prevent the accumulation of residue. Recommend trying to keep caps on spray heads as much as possible to reduce the likelihood of clogging.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 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. (1) Observed bar utility sink area has a leak, exact origin unknown. Locate leak and repair.

(2) Observed the lack of one inch minimum air gap between the drain lines under the kitchen three compartment sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap at all floor sinks.
0123 BAR
11-28-2017 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.
Observed bins of ice both in the bar and at the wait station that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0123 BAR