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Facility: CLCM Company Inc, dba Carniceria Los Cerritos
Address: 235 W. 12th St. Ste I, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 7.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-11-2024: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-11-2024 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. 		Repeat: Observed the accumulation of mold in the ice machine. Clean the machine more frequently and use properly mixed sanitizer to sanitize the surface and air dry. Do not rinse off sanitizer.

Repeat: Observed the accumulation of dust on and around the walk-in fans. Improve cleaning frequency. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
10-11-2024 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) 1.00 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 the toilet paper store on the dispenser and not in the dispenser. Keep toilet paper in the dispenser. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-11-2024 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) 1.00 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.
 Observed the accumulation of food debris around and under equipment in the meat prep area and under shelves in the walk-in refrigerators. Improve cleaning in hard to reach areas. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-11-2024 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 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 meat in the bottom portion of the display warmer measured at 130F. Observed the bottom section was not turned on. Ensure equipment is turned on using a thermometer to verify. The meats were reheated and returned to the warmer. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-11-2024 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 violation observed for this section. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 11-22-2023: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-22-2023 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. 		1) ICE MACHINE: Observed mold accumulation on the white deflector panel inside the machine. Clean.

2) PRODUCE WALK-IN REFRIGERATOR: Observed food debris (chile peppers, radishes, cilantro, etc.) accumulation on the floor. Liquid pooling on the floor. Clean. (Update: Correction photo on the Produce Walk-in floor was submitted to the office on 12/7/23)

3) PRODUCE WALK-IN REFRIGERATOR: Observed rusty/corroded interior door. Re-paint. (Update: Correction photo on the Produce Walk-in door was submitted to the office on 12/7/23)

4) MEAT WALK-IN REFRIGERATOR: Observed rusty and heavily corroded metal shelving units. Observed food debris accumulation some shelving units. Deep clean the shelves and re-paint or replace all affected shelving units. (Update: Correction photos on the Meat Walk-in walls and shelves were submitted to the office on 12/3/23)

5) MEAT WALK-IN REFRIGERATOR: Observed food debris accumulation on the floor. Clean. Increase cleaning frequency.

6) MEAT WALK-IN REFRIGERATOR: Observed food debris accumulation on the walls. Clean. Increase cleaning frequency. (Update: Correction photos on the Meat Walk-in walls and shelves were submitted to the office on 12/3/23)

7) (2) TALL MEAT FREEZERS: Observed food debris accumulation on the bottom shelves. Clean. Increase cleaning frequency.

8) MEAT CUTTING BOARDS: Observed the cutting boards are heavily grooved/scratched and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Update: Correction photos on the Meat Walk-in walls and shelves were submitted to the office on 12/3/23.
Update: Correction photo on the Produce Walk-in floor was submitted to the office on 12/7/23
Update: Correction photo on the Produce Walk-in door was submitted to the office on 12/7/23 		0110 RETAIL MARKET<2000 SQ FT (HM3)
11-22-2023 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) 1.00 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) 1-DOOR FREEZER IN THE SALES AREA: There were 3 bags of frozen octopus for sale, without any proper labels. Provide proper labels according to the correction text.

2) TORTILLA PACKAGES IN THE SALES AREA: There were many bags of tortilla for sale, without any proper labels. Provide proper labels according to the correction text.

3) MEXICAN BREAD DISPLAY CASE: There were trays of sweet bread for customer self-service in the display case, without a proper label. Display the label conspicuously in plain view of the customer, on or near each self-service container. The label shall contain the following information:
(1) The manufacturers or processors label that was provided with the food.
(2) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(3) 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.
(4) Except as exempted, Nutrition Labeling.
 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-22-2023 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) 1.00 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.
 EMPLOYEE RESTROOM: Adjust the self-closing device on the door so the door does not stay propped opened at the maximum distance.

12/22/23: Correction was submitted to our office. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
11-22-2023 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. COMMISSARY PROGRAM ELEMENT PE 0145: No violations noted in this program area. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
11-22-2023 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. OPEN-FOOD PREPARATION PE 0101: No violations noted in this program area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 9-29-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-29-2022 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 noted. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
9-29-2022 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. All other violations from the previous inspection have been corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-29-2022 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) 6.00 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 VIOLATION
Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-29-2022 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 noted. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 8-29-2022: Unsatisfactory - reinspection required (Total Points: 23.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-29-2022 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 noted, RETAIL MARKET AREA 0110 RETAIL MARKET<2000 SQ FT (HM3)
8-29-2022 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 Noted for COMMISSARY AREA 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
8-29-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 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 chicken in the left hot hold unit was measured at 120 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to stoved and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F.

Observed the temperature of the pork/carnitas in the right hot hold was measured at 98°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to larder and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2022 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) 3.00 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. Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2022 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. 		REPEAT VIOLATION
Observed the cutting boards are grooved and discolored, do not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2022 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. 		REPEAT VIOLATION
Observed an employees phone on a cutting board. Employee clothing or personal effects stored in improper area of the food establishment. Removed during inspection. Employee clothing or personal effects stored in improper area of the food establishment. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-29-2022 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. REPEAT VIOLATION
Place a thermometer accurate to within 2ºF in each hot holding unit, as practicable. Note that product mimicking sensors placed in devices located in the unit may be approved in lieu of an ambient air sensor. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-15-2021: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-15-2021 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 specific violations noted for retail program. 0110 RETAIL MARKET<2000 SQ FT (HM3)
1-15-2021 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 specific violations noted for COMMISSARY. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
1-15-2021 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 1.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health. 		Observed lack of the current health permit for the retail market. After previous owner left, the meat market owners took over the retail space and did not obtain a permit to do so. Permit issued today. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 1.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Observed all the following was done without approval.
1) A new larger walk in was installed on the eastern side of the store, drained outside.
2) The old existing walk in unit was moved near the western back door and was decreased in size, drained outside.
3) A reach in refrigeration unit was installed near the front door on the western side of the store and indrectly drained over a floor sink.
4) New retail flooring was installed. This is approved and will not need to be changed.
5) An ice machine was installed on the eastern side of the store and was draining outside.

Construction or remodeling of a food facility was observed without plans approved by the Division of Environmental Health.
Failure to comply with all applicable codes.
Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.

Plans must be submitted showing all changes.
New walk in and existing walk in be installed and moved. New refrigeration, new 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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) 1.00 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. Observed the two walk in units and the ice machine are draining outside the facility after the unapproved remodel.
All walk in units and the ice machine must indirectly drain indoors over a floor sink or equivalent.
Discussed moving the ice machine into the room where the reach in is currently draining over a floor sink. The smaller walk in can drain there too.
The larger walk in unit either needs another floor sink installed or a condensate pump installed.
All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Warewashing machines may be connected directly to the sewer immediately downstream from a floor drain, or they may be drained through an approved indirect connection. Indirect waste receptors shall be located to be readily accessible for inspection and cleaning. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 1.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Place a thermometer accurate to within 2ºF in each hot holding unit, as practicable. Note that product mimicking sensors placed in devices located in the unit may be approved in lieu of an ambient air sensor. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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) 1.00 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.
 Observed a gap in the flooring between the quarry tile at the eastern exit to the kitchen and the old VCT retail flooring. Fill in gap with VCT or quarry tile and install a transition strip to make it a smooth tranistion.

The restroom flooring and wall finishes are degraded. Install new approved flooring. Ceramic tile, commercial sheet vinyl, sealed concrete etc, are some choices. Our office must approve the chosen finishes prior to installation. FRP or equivalent must be installed on the wall starting at the top of the cove base a minimum of 4 feet. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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 wood bowls and contact paper on shelves of produce reach in. Remove.

Observed the bottom shelves of the prep cutting board tables have build up of rust making them no longer easily cleanable. Evaluate and repair or replace.

Observed the cutting boards are grooved and discolored, do not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Observed the mop sink had been removed. Discussed installing a new mop sink in the restroom that will serve as a hand sink and a mop sink. A faucet that has back flow prevention is required, such as a vacuum breaker.

Observed the smaller walk in was stalled incorrectly. All of the following needs to be addressed:
1) The panels do not fit tightly and there are many gaps between them. Repair or replace panels so it fits correctly.
2) A flood light was installed for lighting and it is unclear whether the lights are shatterproof.
3) Holes and gaps are present throughout. Seal all gaps properly with cleanable sealant. Do not leave any holes in the walls. Provide caps for the holes.
4) Wiring in the smaller walk in is exposed and appears to be installed in a dangerous manner. Obtain a building permit to repair wiring.
5) The fans in the small walk in are missing their left panel. Provide.

Observed contact type paper sheets that look like tiles were installed on the display refrigeration unit holding meat. Repair, clean sticky residue off, and repair surface of unit as needed. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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) 1.00 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. 		Observed an employees phone on a cutting board. Employee clothing or personal effects stored in improper area of the food establishment. Removed during inspection. Employee clothing or personal effects stored in improper area of the food establishment. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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 chicken in the right hot holding unit was measured at 125-145 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to kitchen cooking units and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)