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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


Rating on date 1-08-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-08-2018 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 approximately four containers of crumbly cheese and approximately 30 containers of Mexicana Crema that had been re-packaged at the facility, that were lacking labels. Do not offer any food item for sale that lacks the required labeling information.

NOTE: Per prior conversation and email, discontinue the practice of repackaging pasteurized dairy products at the facility location unless a specific customer order for repackaging has been requested, such as at a service deli counter; the retailer may fill specific customer orders at the time they are placed, but may not repackage pasteurized dairy items prior to receiving the request. Unless being repackaged for a specific customer order or request, pasteurized dairy products must be packaged at the same location where the pasteurization occurred and sold in the intact container from the pasteurizing location.
0112 RETAIL MARKET 6001-15000 SQFT
1-08-2018 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.
FOURTH REPEAT: Observed flooring in the meat cutting area and in the adjacent area where the ice machine is, is still in an uncorrected condition (very worn, pitted, finish is peeled off in several areas) and does not meet the definition of a smooth and easily cleanable commercial grade surface. Repair or replace.

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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. It is HIGHLY RECOMMEND having a flooring sample of proposed replacement materials approved by MCDEH prior to installation.

Facility may be subject to additional reinspections (charged per hour) to verify compliance / correction completion on violations that have been in a "REPEAT" status for multiple consecutive inspections, especially if there is no verified / documented progress toward correction.
0112 RETAIL MARKET 6001-15000 SQFT


Rating on date 12-05-2017: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-05-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 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.
THIRD REPEAT: Observed scoops for bulk dry items (spices, beans, roasted peanuts, chilis, etc) still being stored fully inside of bins, handles of utensils directly contacting food items in some cases. Provide a method to store scoops / utensils such that keeps the handles form touching the food items directly.

Failure to appropriately store in-use utensils between uses in such a way as to prevent potential contamination.
0112 RETAIL MARKET 6001-15000 SQFT
12-05-2017 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.
THIRD REPEAT: Observed flooring in meat cutting area is still in an uncorrected condition (very worn, pitted, finish is peeled off in several areas) and does not meet the definition of a smooth and easily cleanable surface. Repair or replace.

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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. HIGHLY RECOMMEND having a flooring sample of proposed replacement materials approved by MCDEH prior to installation.
0112 RETAIL MARKET 6001-15000 SQFT
12-05-2017 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) 4.00 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. REPEAT: Observed lack of any non-"built in" thermometer being available in this facility. Provide an approved commercial grade thermometer. Ensure thermometer is accurate within 2ºF. Failure to provide an approved commercial grade thermometer. 0112 RETAIL MARKET 6001-15000 SQFT
12-05-2017 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 reduction in the number of pieces of broken and unused equipment in the back part of the food facility areas. Continue to work on removing unused equipment. NOTE: unused equipment / items that remain in the facility MUST be kept clean to the same standard as actively used equipment in order to prevent the formation of vermin harborage.

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 to prevent vermin harborage. Keep the facility free of clutter.
0112 RETAIL MARKET 6001-15000 SQFT


Rating on date 10-31-2017: Unsatisfactory - reinspection required (Total Points: 28.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-31-2017 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.
SECOND REPEAT: Observed broken / cracked tiles in various areas of the facility. Observed flooring in meat cutting area is still in an uncorrected condition (very worn, pitted, finish is peeled off in several areas) and no longer meets the definition of a smooth and easily cleanable surface. Repair or replace. 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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. Recommend having a flooring sample of proposed replacement materials approved by MCDEH prior to installation. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 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. Observed lack of any non-"built in" thermometer being available in this facility. Provide an approved commercial grade thermometer. Ensure thermometer is accurate within 2ºF. Failure to provide an approved probe thermometer. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 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.
Observed the propane burner unit in the back dock area that is not marked as rated for commercial use. Cease this practice immediately. Remove all non commercially rated equipment. The back dock area is not an approved location for heat generating equipment. Use of gas appliances not under a hood is not allowed in a commercial food facility. Significant cardboard, oil containers, and multiple propane tanks are also in the back dock area along with multiple pieces of unused or broken equipment, which may also present a significant fire hazard. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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 multiple items in the open front display cooler measured at 43-50 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit adjusted down, items pushed back. Recheck of temperature after approximately 20 minutes shows items now reading 38-43ºF. Continue to monitor items. Any items still out of temperature after 2 hours must be relocated to another properly functioning refrigeration unit. Verify temperatures of foods manually in refrigeration units periodically to ensure accuracy of built in thermometers. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 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.
SECOND REPEAT: Observed scoops for bulk dry items (spices, beans, roasted peanuts, chilis, etc) still being stored fully inside of bins, handles of utensils directly contacting food items in some cases. Provide a method to store scoops / utensils such that keeps the handles form touching the food items directly. Failure to appropriately store in-use utensils between uses in such a way as to prevent contamination. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 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) 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.
SECOND REPEAT: Observed numerous pieces of broken and unused equipment in the back part of the food facility areas. 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 to prevent vermin harborage. Keep the facility free of clutter. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 4.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
SECOND REPEAT: Observed lack of test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). Instruction provided as to the correct implementation of the required wash / rinse / sanitize steps and frequencies to be used with all food contact equipment, utensils, and surfaces. Ensure proper sanitizing is taking place consistently by all staff on a daily basis. Recommend obtaining a Food Manager Certificate for this location to increase understanding and consistent use of proper sanitizing techniques. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 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 various items sitting directly on the floor in both the walk in produce / dairy refrigerator and meat area walk in freezer. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 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. Observed lack of one inch minimum air gap between the drain lines under the two compartment sink and the rim height of the floor sink. Also observed lack of one inch minimum air gap between the drain lines under the meat area janitorial 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.

Observed hose left attached to the janitorial sink faucet in the meat area, which lacks a backflow protection device. The potable water supply shall be protected at all times from potential backflow. Approved backflow prevention devices shall be installed on the discharge side of all hose bibs or faucets used to connect hoses to.
0112 RETAIL MARKET 6001-15000 SQFT
10-31-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerators and freezers. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

Observed dirt, grime, and / or food particle buildup on stainless steel bars in meat department. Accumulation of debris also observed in back sink area near produce / dairy walk in cooler. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
0112 RETAIL MARKET 6001-15000 SQFT