Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: El Rancho Market
Address: 9735 N. Stephens St., Delhi, 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 4-08-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-08-2019 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 improvement in the reduction of accumulation of unused / broken equipment in the back dock area of the store. Continue to work on the removal of the unused / broken items. 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, and may form unintended vermin harborage. Remove the unnecessary items. Keep the facility free of clutter. Submit photos of the dock area after the remaining unused / broken items have been removed. 0112 RETAIL MARKET 6001-15000 SQFT
4-08-2019 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) 2.00 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.
Observed improvement in the condition of the restroom overall, repairs / painting still in progress. Submit photos of completed corrections after all painting is complete and fixtures / dispensers have been reinstalled. Ensure the replacement ventilation fan is functional whenever the light is turned on. 0112 RETAIL MARKET 6001-15000 SQFT
4-08-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 4.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. SECOND REPEAT: Observed a walk in cooler with glass door customer accessible areas has been added to this facility. Plans / specification sheets for the new equipment / facility remodel still have not been submitted. Construction or remodeling of a food facility, or replacement of significant pieces of commercial grade equipment used as part of the food facility operation, requires submittal of plans / specification sheets and approved by the Division of Environmental Health BEFORE equipment is changed out / before remodeling is begun.

Submit plans and specification sheets along with a plan check application for a remodel, and the appropriate fee to MCDEH for the new equipment, including specification sheets / manufacturers commercial grade information for the equipment installed / being installed. The floor inside the walk in is the same flooring material that was already present in the store location. No 3/8" radius coving that extends up the walls at least four inches was installed on the interior or exterior walls of the walk in cooler, appears right angle metal flashing was used to anchor some of the wall panels to the existing subflooring. Some areas of the existing floor that was already damaged prior to the installation of the walk in is still in a condition that does not meet the smooth and easily cleanable commercial grade standard for flooring. Shelving units installed in the walk in should all have their lowest shelf at least six inches off the ground for ease of floor cleaning, and unfinished / unsealed wood is not an approved shelving material for food storage purposes.
0112 RETAIL MARKET 6001-15000 SQFT
4-08-2019 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: Observed black and silver duct tape and plastic type materials that have been used on the meat area display cases for repairs are still present, no plans / specification sheets submitted for review, no communication for time line extension received by MCDEH (Merced County Department of Environmental Health). Duct tape and sheet plastic are not considered smooth, easily cleanable, and durable commercial grade surfaces. Properly repair or replace the unit such that it meets a commercial grade standard / is replaced with APPROVED commercial grade replacement units. Submit manufacturer's specification sheets for review and approval prior to replacing the meat area display cases. 0112 RETAIL MARKET 6001-15000 SQFT


Rating on date 3-08-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-08-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 4.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



REPEAT: Observed a clearly designated and labeled area for items being held for vendor returns / credit is still lacking. Clearly designate a distinct and separate area for vendor credit holds, and ensure items that are being held are in the designated areas, in order to minimize possible unintended return of pulled / held items to customer accessible areas. 0112 RETAIL MARKET 6001-15000 SQFT
3-08-2019 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.
REPEAT: Observed black and silver duct tape and plastic type materials that have been used on the employee side of the meat area display case for repairs are still present. Cease this practice. Tape and sheet plastic are not considered smooth easily cleanable and durable commercial grade surfaces. Per employees, there is a plan to replace the cases but it may still be a bit over a mont before it happens. Properly repair or replace the unit such that it meets a commercial grade standard. Do not use duct tape to repair commercial grade equipment. 0112 RETAIL MARKET 6001-15000 SQFT
3-08-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 4.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. REPEAT: Observed a walk in cooler with glass door customer accessible areas has been added to this facility. Plans / specification sheets for the new equipment / facility remodel still have not been submitted. Employees are also indicating an imminent replacement of the large display coolers in the meat cutting area of the facility. Construction or remodeling of a food facility requires plans approved by the Division of Environmental Health.

Submit plans and specification sheets along with a plan check application for a remodel, and the appropriate fee to MCDEH for the new equipment, including specification sheets / manufacturers commercial grade information for the equipment installed / being installed. The floor inside the walk in is the same flooring material that was already present in the store location. Floor tiles in front of the new unit have also not been replaced yet, subflooring showing. No 3/8" radius coving that extends up the walls at least four inches was installed on the interior walls of the walk in cooler, appears right angle metal flashing was used to anchor some of the wall panels to the existing subflooring. The area of the existing floor that was already damaged prior to the installation of the walk in is still in a condition that does not meet the smooth and easily cleanable commercial grade standard for flooring. Shelving units installed in the walk in should all have their lowest shelf at least six inches off the ground for ease of floor cleaning, and unfinished / unsealed wood is not an approved shelving material for food storage purposes.
0112 RETAIL MARKET 6001-15000 SQFT
3-08-2019 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.
(1) REPEAT: Observed some of the flooring areas previously noted as damaged are now inside of a walk in cooler, but have not been repaired or refinished to meet a smooth and easily cleanable standard. Repair. Floor tiles that appear to have been removed as a part of the new cooler installation have also not been replaced, subflooring showing in customer area immediately in front of new cooler doors. Repair.

(2) REPEAT: Observed drywall damage to the wall near the end of the meat display case, next to the new cooler, is still present. Drywall damage also observed at the opposite end of the new cooler. Repair walls. Ensure floor and wall juncture are appropriately coved with minimum 3/8" radial coving that extends up the wall at least four inches.

(3) REPEAT: Observed there are still damaged / discolored areas on the walls and stall divider panel in the employee restroom, rust in some spots. Urinal also has a garbage bag over it, appears to be non functional. Clean / repair restroom surfaces such that they are smooth and easily cleanable, and meet a commercial grade standard.
0112 RETAIL MARKET 6001-15000 SQFT
3-08-2019 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) 4.00 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.
REPEAT: Observed significant accumulation of what appears to be unused / broken equipment in the back dock area of the store still exists. Remove the unused / broken items. 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. 0112 RETAIL MARKET 6001-15000 SQFT


Rating on date 2-06-2019: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-06-2019 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 significant accumulation of what appears to be unused / broken equipment in the back dock area of the store. Remove the unused / broken items. 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. 0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
Observed lack of labels on the prepackaged sweet potatoes in honey sauce, and other similar items on display near the meat area. Provide complete labeling information as outlined in the corrective text on all prepackaged food items. Do not display or sell prepackaged items to customers that lack the required labeling information. 0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 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 stored scoops in bins around dried chiles, beans, and other bulk items. Also observed tongs in pan dulce display case. When asked how often scoops / tongs are cleaned and sanitized, employee responded about once a week. Increase cleaning frequency so as to ensure all utensils / food contact surfaces are cleaned and sanitized at least once in each 24 hour period. 0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 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 that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 2.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Observed a walk in cooler with glass door customer accessible areas has been added to this facility. Plans / specification sheets for the new equipment / facility remodel were not submitted prior to this installation. Construction or remodeling of a food facility requires plans approved by the Division of Environmental Health.

Submit plans and specification sheets along with a plan check application for a remodel, and the appropriate fee to MCDEH for the new equipment, including specification sheets / manufacturers commercial grade information for the equipment installed. The floor inside the walk in is the same flooring material that was already present in the store location. Floor tiles in front of the new unit have also not been replaced yet, subflooring showing. No 3/8" radius coving that extends up the walls at least four inches was installed on the interior walls of the walk in cooler, appears right angle metal flashing was used to anchor some of the wall panels to the existing subflooring. The area of the existing floor that was already damaged prior to the installation of the walk in is still in a condition that does not meet the smooth and easily cleanable commercial grade standard for flooring. Shelving units installed in the walk in should all have their lowest shelf at least six inches off the ground for ease of floor cleaning, and unfinished / unsealed wood is not an approved shelving material for food storage purposes.

Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency, and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.
0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed items in multiple locations around the store that, per employees, are to be returned to various vendors for credit (back dock area, inside walk in cooler, etc). Clearly designate a distinct and separate area for vendor credit holds, and ensure items that are being held are in the designated areas, in order to minimize possible unintended return of pulled / held items to customer accessible areas. 0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 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.
(1) Observed shelves in the meat area walk in cooler that are lined with flattened cardboard, stains / marks on cardboard. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.

(2) Observed black and silver duct tape type material and clear plastic that have been used on the employee side of the meat area display case for repairs. Cease this practice. Tape and sheet plastic are not considered smooth easily cleanable and durable commercial grade surfaces. Properly repair or replace the unit such that it meets a commercial grade standard. Do not use duct tape to repair commercial grade equipment.
0112 RETAIL MARKET 6001-15000 SQFT
2-06-2019 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) 2.00 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.
(1) Observed some of the flooring areas previously noted as damaged are now inside of a walk in cooler, but have not been repaired or refinished to meet a smooth and easily cleanable standard. Repair. Floor tiles that appear to have been removed as a part of the new cooler installation have also not been replaced, subflooring showing in customer area immediately in front of new cooler doors. Repair.

(2) Observed drywall damage to the wall near the end of the meat display case, next to the new cooler. Repair wall. Ensure floor and wall juncture are appropriately coved with minimum 3/8" radial coving that extends up the wall at least four inches.

(3) Observed damaged / discolored areas on the walls and stall divider panel in the employee restroom, rust in some spots. Urinal also has a garbage bag over it, appears to be non functional. Clean / repair restroom surfaces such that they are smooth and easily cleanable, and meet a commercial grade standard.
0112 RETAIL MARKET 6001-15000 SQFT