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Facility: Centro Bienestar
Address: 888-C 4th St., Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-08-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-08-2019 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) 2.00 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.
SANITIZER TESTING STRIPS: Incorrect pool testing strips were available during the inspection. Provide the correct testing strips for measuring chlorine concentration up from at least 50 ppm to 100 ppm. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-08-2019 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. MINI ICE CHEST: Ice is currently transferred from a large store-bought ice bag into the ice chest. The ice chest does not have smooth and easily cleanable surfaces. If you would like to continue using the mini ice chest, keep the ice in the ice bag or transfer the ice to smaller, disposable, food-grade bags and discard the bags when they are empty. This method will prevent the ice from being in contact with surfaces that are not smooth and easily cleanable. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-08-2019 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. 1) FOOD SAFETY MANAGER CERTIFICATE: Obtain a FOOD MANAGER CERTIFICATE and keep on site for review upon request by inspector.

2) FOOD HANDLER CARDS: If there are other employees besides the main one holding the food safety manager certificate, they will need to obtain food handler cards. All individuals (WAIT STAFF, CHEFS, COOKS, HEAD COOKS/CHEFS, BUSSERS, BARTENDERS, BEVERAGE POURERS INCLUDING ALCOHOL BEVERAGE POURERS, HOST/HOSTESS THAT HANDLE FOOD, SUPERVISORY PERSONNEL, GENERAL MANAGERS AND OTHER MANAGERS) who are involved in the preparation, storage or service of food, including their supervisors, must have a Food Handler Card. The card must be obtained from a California Department of Health Services approved food handler card examination, and must be less than three years old. Any person who has a valid FOOD SAFETY MANAGER CERTIFICATE does not need to obtain an additional food handler card.

Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card or food manager certificate, and shall provide those records to the local enforcement officer upon request.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 10-22-2018: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-22-2018 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. OK to open. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)