| 12-11-2023 |
No violations were noted during this inspection.
| 0.00 |
This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable.
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No violations observed during the inspection.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 12-11-2023 |
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)
| 3.00 |
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.
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Observed no hot water in the restroom in the storage area. Please keep the water heater on all the time. Employees must wash their hands with hot water. The hot water temperature must be 100 F for hand washing. Corrected during the inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 12-11-2023 |
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)
| 1.00 |
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.
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Observed some trash on the floor at the storage area and food prep area. Please improve cleaning process.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 12-11-2023 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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1- Observed the temperature of the hot holding was measured at 82 °F. Hold all hot potentially hazardous foods at or above 135°F. The temperature were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F. Corrected during the inspection.
2- Observed prepackaged cooked foods were on the rack near by check out. The temperatures was measured 90F. Please use time control chart ( including when it is made, when 4 hours are going to be done) or use hot holding unit or refrigerator to prevent food poising. if you use the time control chart, you should toss them if you did not sell those foods after 4 hours finished.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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