| 12-18-2023 |
All poisonous substances, detergents, bleaches, and cleaning compounds shall be properly labeled and stored separate from food, utensils, packing material, and food-contact surfaces. (114254, 114254.1, 114254.2)
| 1.00 |
All poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials shall be stored and used only in a manner that is not likely to cause contamination or adulteration of food, food contact surfaces, utensils, or packaging materials. Poisonous or toxic materials shall be stored or displayed so they cannot contaminate food, equipment, utensils, linens, and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-use articles. Equipment and utensil cleaners and sanitizers may be stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-use articles.
Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, and linen.
Only those insecticides, rodenticides and other pesticides that are specifically approved for use in a food facility may be used. The use shall be in accordance with manufacturer's instructions.
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Observed laudry detergent stored above prepackaged food items which may result in potential contamination of food products or food prep surfaces. Relocate all chemicals/ non food items so that they are stored in a distinctly separate area below and away from all food products and food prep surfaces, in such a way so as to eliminate potential contamination.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 12-18-2023 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1. Observed 3-comp was being used to wash dishes without following Wash Rinse Sanitize procedures. Staff and management could not confirm how to properly wash without recontaminating.
2. Observed sponge being used to wash dishes. Sponges shall not be used in contact with cleaned and sanitized food-contact surfaces or in-use food-contact surfaces. Clean and sanitize all contaminated utensils and other surfaces. Discard all food which has been in contact with contaminated surfaces.
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0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
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| 12-18-2023 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 3.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Observed that hot water measured at 112°F at the 3-comparment and Mop Sink. a minimum of 120°F is required at ware wash and mop sinks. Correct.
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0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
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| 12-18-2023 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 1.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1. Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection.
2. Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website).
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0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
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| 12-18-2023 |
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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[3][60] 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.
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0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
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| 12-18-2023 |
Failure of the person operating a food facility pursuant to a variance or HACCP plan to designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees to adhere to the designated HACCP plans.
| 7.00 |
A HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criterira for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114057.1, 114091(f)(3))
The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees.
A minimum of one person per shift shall be designated who is knowledgeable in the HACCP plan or plans adopted by the operator to be responsible for adherence to any HACCP plan used, take corrective actions when necessary, and assure monitoring records are appropriately documented and retained, per the requirements of section 114419.
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Property was observed to have no sanitizer at the ware wash sink. When asked all staff confirmed that the sanitizer being used was the hydrogen peroxide mix from the mop sink. facility could not provide verification that item (5) below was being met. If you choose to use a chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations you must provide proper documentation showing that chosen sanitizer is on this list and have available a procedure for ensuring that the product is being use per manufacturer instructions. Staff at La Quinta were unable to confirm the PPM of the liquid or comnfirm it was listed as a Section 180.940 approved sanitizer.
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 171ºF 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 following requirements:
(A) Complies with the Federal Insecticide, Fungicide, and Rodenticide Act (7 U.S.C. Sec. 136 et seq.).
(B) Complies with federal device requirements as specified in Section 152.500 of Title 40 of the Code of Federal Regulations, and federal labeling requirements as specified in Section 156.10 of Title 40 of the Code of Federal Regulations.
(C) Displays the United States Environmental Protection Agency device manufacturing facility registration number on the device.
(D) Is operated and maintained in accordance with the manufacturer's instructions, and manufactured using good manufacturing practices as specified in Part 110 of Title 21 of the Code of Federal Regulations.
` (5) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturers use directions.
(c) Other methods approved by the enforcement agency.
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0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
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