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Facility: Little Diamond's Pizza LLC
Address: 933 6th St. # B, 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 10-02-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-02-2018 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.
2-DOOR CONTINENTAL REFRIGERATOR: Replace the non-functioning light bulb inside this unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-02-2018 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. 1-COMPARTMENT FOOD PREPARATION SINK: Do not store cleaning chemicals (spray bottle, detergent bottle) inside this sink. Do not wash/rinse dishes (cups) inside this sink. This sink is a food preparation sink and is to be used for that purpose only.
California Retail Food Code Section (CFRC) 114163:
(a) Except as specified in subdivision (b), all permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.
(1) The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width.
(2) The food preparation sink shall be located in the food preparation area, provided exclusively for food preparation, and accessible at all times.

SALAD/BUFFET INFORMATION:
CFRC Section 113996.
(d) Potentially hazardous foods held for dispensing in serving lines and salad bars may be maintained above 41*F, but not above 45*F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. For purposes of this subdivision, a display case shall not be deemed to be a serving line.
CFRC Section 114063.
(d) Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination.
(e) Consumer self-service operations such as buffets and salad bars shall be checked periodically on a regular basis by food employees trained in safe operating procedures.
CFRC Section 114075.
(b) Except as specified in subdivision (d), self-service consumers shall not be allowed to use soiled tableware, including single-use articles, to obtain additional food from the display and serving equipment.
(c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets.

*Contact Shannon Warkentin (209) 381-1082 in regards to building a refrigeration box for the salad refrigerator, relocating the salad buffet refrigerator and pizza buffet hot holding unit, purchasing a new pizza buffet hot holding unit, and relocating the beer tap.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-02-2018 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) DRY STORAGE ROOM: Peeling paint and dark stains on the (2) left side shelves. Repair and re-paint to provide smooth, easily cleanable, and nonabsorbent surfaces.

2) SALAD BUFFET REFRIGERATOR: Provide a cover over the exposed wiriing inside the cabinet.

3) 2-DOOR SUPERIOR REFRIGERATOR: Dust accumulation on the fan guards inside the unit. Clean.

4) 1-DOOR WHITE UPRIGHT FREEZER: Remove the cardboard liner under the clean cups and discontinue this practice as it is not smooth, easily cleanable, and nonabsorbent.

5) PIZZA BOX HOLDERS: Paint all unfinished wood to provide smooth, easily cleanable, and nonabsorbent surfaces.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-02-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WALL BEHIND THE PIZZA OVEN: Residue accumulation. Clean and provide the stainless steel panel as stated on the 8/29/17 inspection.

2) WALL BEHIND THE PIZZA OVEN: Foam material was used to fill in the gap around the gas line. Remove foam material and properly repair the gap to provide a smooth, easily cleanable, and nonabsorbent surface.

3) WALL BEHIND THE PIZZA CONDIMENT REFRIGERATOR: Food residue accumulation. Clean.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 8-29-2017: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-29-2017 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. PLAN REVIEW FINAL (NEW EXHAUST HOOD FOR PIZZA OVEN)

OK to re-open.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2017 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.
Observed the light fixtures in the white upright freezer and the two door Superior refrigerator do not function, bulbs may be burned out. Replace bulbs and / or repair fixture. Failure to provide adequate lighting. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2017 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) 4.00 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. REPEAT VIOLATION

FLOOR SINK UNDER THE 1-COMPARTMENT FOOD PREPARATION SINK: Repair both the sink drain pipe and ice machine drain pipe to provide the minimum 1 inch air gap between the end of the drain pipes and the rim of the floor sink.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2017 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.
The salad bar refrigeration unit's drain is damaged and the insulation is showing. Evaluate and repair. Evaluate a way to indirectly drain the condensate line. Unit was turned on during inspection and reached 40F. Unit is not allowed to be used until after the repair is confirmed by this office.

Repaired on 08/30/17: The Salad bar can be conditionally approved for the current location under the following requirements:

1) The tub must be drained regularly at least one time daily. I suggest to not allow the tub to be more than half full so it is easier to move the tub.
2) The tub must be maintained regularly meaning there is to be no slime or mold or debris accumulation. The tub must be washed minimum once daily.
3) The tub must be hidden from view so children are not attracted to any standing water.
4) The area around the tub must be maintained so there are no vermin attraction and slip hazards.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2017 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
WALL BEHIND NEW PIZZA OVEN

Fill in holes around gas lines and deep clean the wall.

NOTE: Owner plans on installing a stainless steel panel behind the oven in the future.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)