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Facility: Hot Rod Diner
Address: 8155 N. Lander Ave., Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-06-2019: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-06-2019 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.
Observed buildup of debris on large can opener, some finish areas wearing off, minor rust. Clean, repair, or replace so as to ensure all surfaces are smooth, easily cleanable, meet a commercial grade standard, and are cleaned and sanitized at a sufficient frequency so as to prevent the accumulation of visible residue. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-06-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 manufacturer's use directions.
Observed cloths being used in the kitchen, bar, and waitress areas that were not being stored in sanitizer solution between uses. Ensure rags are stored in sanitizer / sanitized after each use to reduce potential cross contamination.Use of cleaning cloths to wipe service counters, scales, and other surfaces more than once before laundering or sanitizing. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-06-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed fruit salad and other items in the kitchen refrigeration units that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-06-2019 Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) 2.00 Ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, and other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish, and seafood, that are raw or have not been thoroughly cooked as specified in Section 114004 may be served if either of the following requirements is met:
(a) The consumer specifically orders that the food be individually prepared less than thoroughly cooked.
(b) The food facility notifies the consumer, orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.

Provide written notice to consumers purchasing confections that contain alcohol in excess of 0.5% by weight.
Observed consumer advisory for allergens added to new menus. Consumer advisory still required to advise customers that the consumption of undercooked meats, eggs, and other products of animal origin may be associated with an increased risk of foodborne illness, but may be served undercooked per an individual customer request. A verbal advisory may be provided to customers while waiting for corrections to printed menu advisory. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-06-2019 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed main door into womens restroom near bar does not self close. Repair such that doors into all restrooms are consistently self closing. Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door. 0123 BAR


Rating on date 11-28-2017: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-28-2017 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 violations from prior inspection have been corrected in the BAR area of the facility. Good improvement! 0123 BAR
11-28-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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. REPEAT: Observed the temperature of the sliced tomatoes, pickles, and mayo in the top of the flip top "sandwich" cooler in the grill line area were measured at 46-47º. Per cook, lunch rush just finished, cooler had been closed for less than five minutes. Keep all cold potentially hazardous foods at or below 41°F. Keep a probe thermometer available to monitor temps in upper part of cooler unit. Try to keep lid closed as much as possible. Lid closed, rechecked after approximately 10 minutes, now reading 42-43ºF. Continue to monitor PHF items in this unit to ensure they are consistently maintained at or below 41ºF at all times. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-28-2017 Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) 2.00 Ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, and other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish, and seafood, that are raw or have not been thoroughly cooked as specified in Section 114004 may be served if either of the following requirements is met:
(a) The consumer specifically orders that the food be individually prepared less than thoroughly cooked.
(b) The food facility notifies the consumer, orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.

Provide written notice to consumers purchasing confections that contain alcohol in excess of 0.5% by weight.
Observed consumer advisory still lacking from menus at this facility. Per cook, new menus have been ordered but not received from the printer yet, will email a sample when received. Waitress states verbal advisory now being provided to customers while waiting for new menus from printer. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 10-23-2017: Unsatisfactory - reinspection required (Total Points: 32.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-23-2017 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) Observed pink / black slime accumulation on the corners and edges of the white deflector plate inside the bar ice machine. Discard all ice. Sanitize the entire ice machine before allowing machine to make more ice. Increase the cleaning frequency and efficacy to reduce / eliminate the potential for ice contamination from slime residue.

(2) Observed lid on tea dispensing unit near the diner waitress area has a hole melted in the lid large enough to allow for potential contamination. Top of bin covered in plastic wrap until a replacement lid / unit can be obtained.

(3) Observed cardboard covered shelf on lower part of stainless table near grill being used for grill implement storage. Cease this practice. Remove the flattened grease marked cardboard box. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.

(4) Observed the microwave oven in the grill line area that is rated for household use / not marked as rated for commercial use. Door opening latch on microwave is also not functioning. Remove or replace all non commercially rated equipment. All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / approved for commercial use.
0123 BAR
10-23-2017 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed toilet paper spindle bracket is broken / missing in the men's restroom. Repair or replace. Failure to provide permanently installed and functioning toilet tissue dispenser(s) in a restroom to allow for sanitary toilet paper dispensing. 0123 BAR
10-23-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
REPEAT: Observed ice in a sink / bin for inclusion as a drink ingredient is in the same bin space with bottled beers and with the ice used to chill the soda gun lines. Second sink / bin also lacks a barrier to separate soda gun lines from ice for inclusion in drinks. Bar is not currently operating, no visible barrier in place, no know SOP for actual operating procedures.

Cease this practice. Discard all contaminated ice. Provide a barrier to separate chilling ice from ingredient ice, or a written SOP indicating there is a trained practice in place that prevents the use of 'chilling' ice as an ingredient in beverages to be consumed. Ice that has been used as a medium for cooling exterior surfaces of items such as melons, fish, prepackaged beverages or foods, or cooling coils and tubes of equipment shall not be used as food.

Also observed lids on large tubs of ice cream near front register in diner side that were not covered. Lids added immediately. Corrected during inspection.
0123 BAR
10-23-2017 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. (1) Observed sticky residue on bar underneath rubber mats, odor of stale beer. Increase cleaning frequency so as to prevent the accumulation of food residue.

(2) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(3) Observed storage shelves in the diner kitchen area where the paint has worn off the edge exposing the wood underneath. Reseal / repair / replace damaged shelves to ensure all food contact and storage surfaces are smooth, easily cleanable, non porous, and meet a commercial grade standard.
0123 BAR
10-23-2017 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.

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. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (b-f)). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed the handwashing sink in the cook line area is located at the far end of the cook line behind a large refrigeration/freezer type unit where it is not readily visible and may be difficult to get to if more than one person is working in the grill / hot line area. Observed line cook switch from handling uncooked / undercooked products to plating ready to serve customer plates of cooked food items without washing hands in between.

Cease this practice immediately. Implement required handwashing more frequently and consistently, especially after handling raw food items, patricularly raw or undercooked meats and eggs. Information related to the importance of handwashing and what activities trigger a handwashing requirement were reviewed with the line cook.

All employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact by vigorously rubbing them with cleanser and warm water as required by law in all of the following instances
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093) 2.00 Ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, and other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish, and seafood, that are raw or have not been thoroughly cooked as specified in Section 114004 may be served if either of the following requirements is met:
(a) The consumer specifically orders that the food be individually prepared less than thoroughly cooked.
(b) The food facility notifies the consumer, orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.

Provide written notice to consumers purchasing confections that contain alcohol in excess of 0.5% by weight.
Observed lack of a posted Consumer Advisory on any printed menus. Questions with staff indicate undercooked items are not often served, but information is not being relayed to customers about the potential for such items to make them sick.

Retrain employees, and / or modify menu listings to include the required consumer advisory for items that may be served less than fully cooked. Failure to follow the guidelines for serving ready-to-eat salad dressing or sauce containing a raw or less-than-thoroughly cooked egg as an ingredient, or other ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat (including beef, veal, lamb, pork, poultry, fish, and seafood) that are raw or have not been thoroughly cooked as specified in Section 114004.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 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) 4.00 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. REPEAT: Observed lack of proof that employees who handle food at this facility have current food handler cards. All individuals 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. Exceptions: Facilities subject to collective bargaining agreements, facilities with approved in-house training, grocery stores, stores which are primarily pharmacies, school cafeterias, health care facilities, certain nutrition programs for the elderly, government-run facilities such as jails and camps, certified farmers markets, commissaries, mobile support units, bed and breakfasts, and snack bars in theaters and amusement parks. Note, however, that full service restaurants within amusement parks are not exempt. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-23-2017 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. Observed the temperature of the items in the top of the flip top "sandwich" cooler in the grill line area was measured at 38-40°F in the lower section, but 43-57º on top (mayo and sandwich spread on extreme left of unit overfilled, furtherest out of temperature where items were overfilled, tops measuring 56º and 59º on top, both 48º in the center of mass).

Keep all cold potentially hazardous foods at or below 41°F. Adjust the unit to a colder setting and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Items out of temperature by more than 10°F were voluntarily destroyed and denatured, replacement mayo and sandwich sauce were only filled about halfway. Do not overfill bins. Keep a probe thermometer available to monitor temps in upper part of cooler unit. Try to keep lid closed as much as possible. Consider use of time with active managerial control for safety of the top cooler items if temperature continues to be an issue for this unit.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS