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Facility: Little Diamond's Pizza
Address: 2160 E. Pacheco Blvd Ste. K, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 5.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-10-2024: Good (Total Points: 5.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-10-2024 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) 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. Observed kitchen hand wash sprayed water from faucet at user when both hot and cold water are used. Repair this unit, spray discourages employees from using the hand wash.
2. Observed kitchen hood had dust build up. Increase frequency and efficacy of cleaning to ensure grease can properly be trapped and dust does not fall onto oven below.
3. Observed non commercial grade GE 7407G3D freezer. This unit is not commercially tested for sanitation and was not approved by MCDEH. unit shall be conditionally approved so long as it maintains temp and is not shown to cause cleaning or food protection issues. May require replacement if issues are seen in the future.
4. Add casters or 6in feet to the GE freezer to allow for easy cleaning of unit.
5. Repair or remove true prep refrigerator located near the soda machine. It is currently out of use. Unused equipment can result is unwanted vermin harborage. 		0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-10-2024 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. KC "the american original barbecue sauce" tested at below 4.6PH ok to remain at room temp. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-10-2024 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. 1. Observed existing probe thermometer was not functioning. repair or replace with a thermometer that can test above 135F and below 41F 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-10-2024 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 salad bar temped between 45.6F and 50F with intent to store unused food. Food that is stored above 41F shall be time controlled and tossed after 4 hours. Salad bars may keep food at or below 45 degrees so long as it is kept at this temp for no more than 12 hours within a 24 hour period. Repair this unit so it temps below 41F or change facility procedures to store at 45F and toss at 12 hours or time control and toss at 4 hours. Food moved to a refirgerator temping below 41F. Do not store in this unit until it keeps food below 45F/41F depending on facility procedures. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 6-21-2023: Good (Total Points: 1.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-21-2023 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.
 Observed Toilet tissue stored without any protection from contamination Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Store toilet paper away in a protected manner to prevent contamination. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-21-2023 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) 0.00 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. New Business, FMC provided during inspection. Provide Food Handler Cards for all employees within 60 days of opening. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-21-2023 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) 0.00 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 remaining construction materials being stored in 2nd dining room. Discussed with Owner that the 2nd dining room can not remain storage and that in order to prevent the Harborage of Pests, all items not being actively used as a part of the food facility operation will be removed by July 1st 2023 or receive a follow up inspection to confirm removal of stored items. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-21-2023 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) 0.00 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 tiles next to hood were cleaned by Owner instead of replaced. Cleaned tiles were conditionally approved by inspector. Purpose of replacing existing tiles around the hood is to observe if grease buildup is occurring around hood. Any significant grease buildup noticed in near future inspections may trigger a plan review for the oven and hood. If tiles around hood start to crumble from an excessive initial cleaning replace immediately. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS