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Facility: Santa Fe Foods
Address: 1109 6th St., Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-18-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-18-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed the accumulation of the syrup under the dispensers. Improve cleaning. 0113 RETAIL MARKET 15,001-30,000 SQFT
7-18-2019 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) 2.00 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. Observed minor accumulation of slime on the left side of the deflector plate of the left ice machine in the meat department. Improve cleaning. 0113 RETAIL MARKET 15,001-30,000 SQFT
7-18-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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. Observed the temperature od the display refrigerator was measured at 47ºF. Repair to provide 41ºF or below. 0113 RETAIL MARKET 15,001-30,000 SQFT


Rating on date 5-25-2018: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-25-2018 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. All previous violations have been corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-25-2018 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. All previous violations have been corrected. 0113 RETAIL MARKET 15,001-30,000 SQFT


Rating on date 4-12-2018: Unsatisfactory - reinspection required (Total Points: 30.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-12-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 0.00 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. HOT HOLDING UNIT IN THE KITCHEN: Hot food temperatures in this unit varied below and above 135 F due to (7) non-functional heat lamps. Keep potentially hazardous hot food in this unit at or above 135 F at all times.

(Violation points are already on the retail market program area.)
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-12-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 0.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. HANDWASHING SINK: Repair the leaking hot water left knee petal.

(Violation points are already on the retail market program area.)
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-12-2018 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) 0.00 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) KITCHEN HOT HOLDING UNIT: Replace the (7) non-functional heat lamps in this unit to keep potentially hazardous hot food at or above 135 F.

2) KITCHEN 2-DOOR TRUE PREP REFRIGERATOR: Replace the (2) cracked/deteriorated black gaskets/seals around the doors.

3) KITCHEN BLACK/SILVER PANASONIC MICROWAVE: Unit is rated for household use only. Replace with a commercial unit.

4) KITCHEN STEAM TABLE PLASTIC LIDS: A few plastic lids were damaged in the corners due to excessive heat exposure. Replace the lids to provide smooth, easily cleanable surfaces.

(Violation points are already on the retail market program area.)
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-12-2018 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))
2.00 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.

CUSTOMER/EMPLOYEE WOMEN'S RESTROOM: Provide a handwashing sign. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-12-2018 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

MEAT DEPARTMENT ICE MACHINE AREA: Ice scoop was sitting on top of one of the machines. Provide a clean container to store the ice scoop in between use. 0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 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.
1) SELF-SERVICE BREAD DISPLAY CASE: No label with the manufacturer information and ingredient information was available at this display case. The English common name was available. Unpackaged food displayed in bulk for customer self-service must be labeled. Display the label conspicuously in plain view of the customer, on or near each self-service container. The label shall contain the following information: manufacturer/processor's information, the common name of the food, or absent a common name, an adequately descriptive identity statement, and if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of any artificial color or flavor and chemical preservatives contained in the food.

2) PREPACKAGED FOOD (pollo rostizado, pan de elote, anillo de platano con nuez, panque de platano, anillos de naranja, quesadillas salvador, bionico, yogurt fresa, sandia con mango, frijol pinto, maiz palomero, cortados, etc.) FROM SANTA FE MARKET LOCATIONS: Some labels had the common name in Spanish only and/or no ingredient information and/or no location information. Provide labels with the following information: Common name in English, Ingredients in English, Location where the food came from (the Los Banos location was missing on the pollo rostizado, containers in the cut fruit cup refrigerator near the customer restrooms), and weight/count. Refer to the Muffins 12 Ct. label for proper labeling as that label has the common name in English, ingredients in English, and the Seaside location.
0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 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. ICE MACHINES: Label the (2) ice machines as one is used for the meat department and one is used for ice bags. Do not use the same ice scoop for both machines to prevent cross contamination. 0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
1) MEAT WALK-IN REFRIGERATOR: Replace the non-functional light bulb.

2) PRODUCE WALK-IN REFRIGERATOR: The existing light bulb near the fans do not produce enough lighting below the fans. The area is semi-dark. Replace the bulb to provide more lighting so employees can see better when cleaning and retrieving food items.

3) RECEIVING AREA: Many non-functional lights in the ceiling. Replace.
0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
MEAT DEPARTMENT HANDWASHING SINK: The right cold water knob was stuck and could not be opened to turn on the water. The manager tried to turn on the cold water but was told by an employee that it was not functional. Repair or replace. 0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 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) 7.00 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.
MEAT/SALSA/CHEESE DEPARTMENT EL MEXICANO QUESO FRESCO CREMOSO BUCKETS: Buckets were reused as sanitizing buckets for wiping cloths and were not labeled. Fully cover/remove the queso fresco information and label the bucket as sanitizer/sanitizing bucket or discontinue using buckets with former food information on it. Discontinue placing the buckets next to food prep surfaces on the tables. 0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 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. HOT DOG REFRIGERATOR: Discontinue overstacking food products above the load limits to keep potentially hazardous cold food at or below 41 F at all times. There is not enough cold air flowing around the food packages. 0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) MEAT DEPARTMENT FLOOR SINK UNDERNEATH THE 3-COMPARTMENT DISHWASHING SINK: Sink was heavily clogged with food debris and caused liquid waste and food debris to overflow onto the floor and into the nearby circular floor drain. Clean the floor sink frequently throughout the day.

2) PRODUCE WALK-IN REFRIGERATOR FLOOR SINK: Heavy dark residue accumulation. Clean.

3) MOP SINK: The left hot water handle is stripped. Both the left hot water handle and right cold water handle are leaking when the water is turned on. Repair or replace.
0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
1) RED EMERGENCY EXIT DOOR IN THE DRY STORAGE AREA NEAR THE TANKLESS WATER HEATER: Gap with sunlight showing underneath the door. Provide weather strip to close gap to prevent entrance of vermin.

2) DRY STORAGE AREA NEAR THE TANKLESS WATER HEATER: Sticky fly strips heavily covered with flies hanging from the ceiling. Remove all fly strips and discontinue this practice.

3) RECEIVING AREA: Sticky fly strips covered with flies hanging from the ceiling. Remove all fly strips and discontinue this practice.
0113 RETAIL MARKET 15,001-30,000 SQFT
4-12-2018 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) BEVERAGE WALK-IN REFRIGERATOR: Food debris accumulation on some metal shelves storing food buckets. Clean.

2) BEVERAGE WALK-IN REFRIGERATOR: Remove all cardboard liners underneath food buckets as they are not smooth, nonabsorbent, durable, and easily cleanable.

3) MEAT/SALSA/CHEESE DEPARTMENT: Many cutting boards stained, heavily grooved/scratched, no longer smooth and easily cleanable. Replace.

4) MEAT WALK-IN REFRIGERATOR: Residue accumulation on the walls and aluminum pallets. Dust accumulation in the ceiling near the fans. Clean.

5) MEAT WALK-IN REFRIGERATOR: Discontinue using cardboard liners as they are not smooth, easily cleanable, durable, and nonabsorbent.

6) PRODUCE WALK-IN REFRIGERATOR: Secure/repair the loose black seal around the door.

7) FRESH FRUIT CUP REFRIGERATOR NEAR THE CUSTOMER RESTROOMS: Heavy dust accumulation on the bottom vent holes which could be contributing to the various cold food temperatures of the food stored inside this unit. The food cups near the edge read above 41 F whereas those cups towards the back of the unit were at or below 41 F. Clean bottom vents to see if there is better air flow. If temperature problems still exist, discontinue using and repair unit. The thermometer inside this unit was reading between 39-40 F.

0113 RETAIL MARKET 15,001-30,000 SQFT