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Facility: The 6th Street Diner
Address: 925 6th St., Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 9.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-10-2018: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-10-2018 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. Discontinue food preparation activities at the 3-compartment dishwashing sink. There is a 1-compartment food preparation sink nearby and this sink shall only be used for food preparation activities. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-10-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 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) STEAM TABLE: Repair unit to keep potentially hazardous hot food at or above 135 F. (7/13/18 Unit was repaired and verified to be functional and keeping food above 135 F)

2) COOKING EQUIPMENT UNDERNEATH THE EXHAUST HOOD: Heavy grease and food debris accumulation on the exterior (sides and bottoms) of all cooking equipment. Deep cleaning required.

3) WALK-IN REFRIGERATOR: Food debris accumulation on the exterior. Food debris on the door interior. Clean.

4) 2-DOOR TURBO AIR FREEZER: Food debris accumulation on the bottom shelf. Clean.
7-10-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 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. STEAM TABLE: Food temperatures measured below 135 F. Employee increased the temperature on the unit to the maximum but the food temperatures only reached 128 F. Both employee and operator were told to discontinue using the unit until it is repaired. A temporary solution was discussed with the operator to use the stove to keep food hot at or above 135 F. (7/13/18 Unit was repaired and verified to be functional and keeping food above 135 F) 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)