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Facility: Legends Grill & Bar
Address: 19920 1st St., Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 5.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-29-2020: Good (Total Points: 5.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-29-2020 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 ambient temperature in under counter refrigeration unit in the wait station area near the coffee machines measures 51*F. Adjust or repair this unit. Do not use this unit for the storage of PHF food items unless able to consistently hold temperature at or below 41*F at all times.

(2) Observed the flex hose to the water filling tool in the hood area has been repaired with duct tape. Properly repair to a commercial grade standard, or remove the damaged / duct taped fixture and appurntances.

(3) Observed accumulation of grease / dust / char residue on top of the broiler area, and in some of the grease filter grids. Appropriately clean so as to prevent a fire danger; keep units cleaned at a sufficient frequency so as to prevent the visible accumulation of residues.

(4) Observed ambient temperature in the corner flip top refrigeration unit measures 47*F. Adjust or repair this unit. Do not use this unit for the storage of PHF food items unless able to consistently hold temperature at or below 41*F at all times.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-29-2020 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.
Observed multiple pieces of equipment in the facility that are not being used / may not function correctly, including but not limited to the dessert display cooler and espresso machine. Remove any extra or unused equipment from the facility site so as to prevent the unintended formation of potential vermin harborage. Any equipment that remains on site, even for storage reasons, shall be kept in a clean and functional state such that it could be correctly and safely used at any time.

Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-29-2020 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) 0.00 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.
NOTE: existing floor and wall finishes in the restrooms are 'grandfathered' in, as long as the restrooms are consistently kept in a clean condition that does not allow the accumulation of debris or residue, especially at the floor / wall juncture. If future inspections observe this to become an issue, a change out of restroom finishes may be required. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-29-2020 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
Observed the water temperature of the wait station beverage sink in the banquet area reaches a maximum of 114*F. Adjust or repair so as to provide water at not less than 120*F to this sink location.

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 may be substituted for hot and cold water at handwashing sinks.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS