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Facility: Teriyaki House
Address: 1341 Pacheco Blvd Ste J, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-29-2018: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-29-2018 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 previous violations have been corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 10-11-2018: Unsatisfactory - reinspection required (Total Points: 15.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-11-2018 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) 7.00 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.
THAWING CHICKEN: Raw chicken was thawing in standing water in the right compartment of the 3-compartment sink. Facility just opened for business and chicken was still in a semi-frozen state. Operator was educated on the proper thawing methods. Discontinue this practice. Thawing must be done in the 1-compartment food prep sink if using running water. See corrective text for proper thawing methods. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-11-2018 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) WALK-IN REFRIGERATOR: Replace the rusty metal shelving units. Repeat violation.

2) CARDBOARD LINERS: Remove all cardboard liners used on shelves throughout the facility and discontinue this practice. The liners are not smooth, easily cleanable, and nonabsorbent. Facility has been notified of this reoccurring problem in the past inspections.

3) WOOD PIECE NEXT TO THE PREP SINK: Equipment has exposed wood surfaces and mold on the edges. Repair or replace.

4) 3-DOOR REFRIGERATOR: Replace all (3) black cracked/deteriorated gaskets/seals around the doors. Do not repair.

5) WOODEN KNIFE HOLDER BOX: Paint the box to provide smooth, easily cleanable, and nonabsorbent surfaces.

6) 2-DOOR FREEZER: Replace all (2) black cracked/deteriorated gaskets/seals around the doors. Do not repair.

7) 2-DOOR PREP REFRIGERATOR: Replace the gray cracked/deteriorated gasket/seal around the left side door. Do not repair.

8) ALUMINUM FOIL LINERS: Remove all foil liners on shelves and stove next next to the rice cookers and discontinue this practice.

9) CARBON DIOXIDE TANK: Secure the pressurized tank in use to a rigid structure.

10) ALUMINUM CIRCLE TRAYS USED FOR MEASURING FOOD QUANTITY BEFORE COOKING: Trays are heavily bent and have heavy grease accumulation on the edges. Replace trays.

11) SUSHI AREA: Dust and debris accumulation on the white shelves. Clean and repaint rough edges.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-11-2018 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. MINI SUSHI REFRIGERATOR: Provide an accurate thermometer inside this unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-11-2018 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. 3-COMPARTMENT BLACK DRAIN PIPE: Repair the drain pipe to properly drain into the floor sink with the required air gap. The pipe was offset towards the edge of the floor sink so a plastic bottle was used to extend the pipe downward into the floor sink. Discontinue using the plastic bottle. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)