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Facility: MCRM Senior Meals Program
Address: 420 Main St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-16-2020: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-16-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 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 burger patties initially received from delivery container at 138 degrees, placed in steam table. Steam table water only initially measured at 124 degrees, still heating up at time patties arrived. Burger patties rechecked after approximately 8 minutes, now at 124 degrees. Patties moved to microwave and reheated. While patties reheated, discussed need to ensure steam table is at or above 135 degrees before using for hot food holding when temperature is the control method in use (other possible method would be time control, 4 hour max, tags/labeling required). Strategies discussed for correct temperature use include starting earlier to preheat table, ensuring hottest possible water from faucet is used to load steam table wells, ensure wells are turned on high as soon as possible each day before food delivery arrives, and intermittent checks to ensure table is keeping food at correct temperatures. Also, use of a 'hot box' that heats from all sides may be more effective in maintaining food temperatures than just heat from the bottom as provided on a steam table, especially for longer holder periods of an hour or more. Steam table brought up to 139 degrees within a few minutes of reheating patties. Corrected during inspection.

Hold hot potentially hazardous food at or above required temperature (135ºF) at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2020 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) 1.00 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 rusted / broken 'bell' on janitorial faucet (backflow device). Repair or replace. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-28-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-28-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
Observed rag bucket in kitchen area with chlorine sanitizer solution that is measuring approximately 10-20 PPM. Verified with staff, are aware the proper strength is 100 PPM, have been using bleach cap to measure approximate amount for bucket. Increase verification frequency with chlorine test strips to ensure rags are being held in a solution of not less than 100 PPM chlorine for proper sanitizing. Failure to maintain proper concentration of sanitizing solution used for cleaning cloths. Strength of solution immediately adjusted and retested, now measuring 100 PPM. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)