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Facility: Ag Link / Tri-Tipery
Address: 11359 N. Newport Road, Ballico, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-05-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-05-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. Not violations noted during inspection. Previous violations were corrected. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
4-05-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. Not violations noted during inspection. Previous violations were corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 3-14-2019: Unsatisfactory - reinspection required (Total Points: 22.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-14-2019 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. (CDI) Observed a container of garlic butter measured at 70F during inspection. Container of garlic butter was discarded during inspection. Keep all potentially hazardous food items at 41F and under or 135F and higher. Time control may be used for PHF but must be approved by inspector. PHF may be left out of temperature control for a max of 3.5 hours and discarded after 4 hours. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 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) 7.00 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. (CDI) Observed lack of detectable sanitizer residue of sufficient strength on dishes or in washing compartment of dish machine when operated by employees in its usual and customary manner. Instructed employees in manual sanitizing techniques. Perform manual sanitization of all dishes at this location until the machine is repaired / confirmed to be properly sanitizing dishes at the prescribed ppm (parts per million) for the sanitization method in use (see below). Use the correct test strips for the chemical sanitizer being used. Check the machine at a sufficient frequency to ensure its proper operation and to ensure consistent sanitization of all food contact surfaces in this location. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 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 CO2 tanks in the dry storage cargo bins that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 0.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
See corrective text for additional information on time control. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 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. Observed the lack of a working thermometer inside the fridge units in the kitchen area. Provide a thermometer in all fridge units that hold PHF. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 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.
Observed some walls in the shipping containers that were converted to dry storage areas are not smooth and easily cleanable. Repair/repaint so all surfaces are smooth and easily cleanable.

Observed some parts of flooring in the dry storage containers are plywood and not smooth and easily cleanable. Provide flooring that is smooth and easily cleanable.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations noted during inspection. 0111 RETAIL MARKET 2001-6000 SQFT
3-14-2019 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. Observed the lack of a back flow prevention hose bib on the water hose fixture that is designated at the potable water supply. Provide a back flow prevention hose bib to protect potable water supply. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED