Merced County - Environmental Health - Food Inspections

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Facility: Carniceria Rio Grande
Address: 1220 W. 9th St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 1.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 12-06-2024: Good (Total Points: 1.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
12-06-2024	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)	1.00	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.	Test strips could not be readily found during the inspection. Keep test strips in a easily accessible location for regular use when making new sanitizer.	0110 RETAIL MARKET<2000 SQ FT (HM3)

Rating on date 11-14-2022: Good (Total Points: 0.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
11-14-2022	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.	no violations observed	0110 RETAIL MARKET<2000 SQ FT (HM3)

Rating on date 1-11-2021: Good (Total Points: 4.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
1-11-2021	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.	REPEAT VIOLATION Observed labels on the food packaged in store lack some of the required information. Missing the location information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items.	0110 RETAIL MARKET<2000 SQ FT (HM3)
1-11-2021	All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)	1.00	Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.	Observed the sealant along the back of the food prep sink gas a build up of mold and biofilm in it. Remove and reseal.	0110 RETAIL MARKET<2000 SQ FT (HM3)
1-11-2021	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)	1.00	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 rust building up on the walls inside walk in unit holding meat. Evaluate and repair. Observed cardboard on the bottom shelf of the cutting board across from the three door freezer. Remove. Observed wood blocks being used to lift up the bottom shelves in the three door freezer. Remove. Cardboard and wood are not smooth, easily cleanable, and nonabsorbent.	0110 RETAIL MARKET<2000 SQ FT (HM3)