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Facility: Dominos Pizza
Address: 2220 E. Pacheco Blvd Ste A, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 9.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-03-2024: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-03-2024 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) 0.00 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 Overall Improvement

1. WALL BY PREP FRIDGES
Observed Grime buildup on stainless steel wall next to prep fridge. Clean.
2. BLUE ROLLING CARTS
Observed Rust accumulation on carts. Rust is considered a food contaminant and shall be removed from food facility.
Repair/Cover/Replace
3. WASHING MACHINE
Observed that washing machine is starting to deteriorate including rust on rim and missing pieces. Repair to prevent possible cross
contamination.
4. Keyboard attached to order computer at topping bar is covered in food particles and debris, clean or replace.

Points assigned at primary inspection correction deadline yet to pass.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2024 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. 		TOPPING BAR:
Observed improvement.

Topping bar left open and unprotected. Close topping bar when not in use to maintain temperature and protect topping from contamination. May also provide lid. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2024 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 6.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Observed Improvement.

REPEAT: 1.Cornstarch was observed to have scoop left inside and handle fully submerged under cornstarch. Removed scoop and placed into sanitary container on prep counter. contaminated cornstarch was voluntarily thrown away CDI 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2024 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. Observed Improvement. Facility was able to provide a FMC for Angelika King(AK). At time of inspection AK was not a name which could be verified through their timesheet. Add new FMC holder to existing staff list or provide a FMC for an employee at this facility. no points assigned as FMC and FHC provided. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2024 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) 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 Improvement in cleaning frequency


Coving tile at juncture of wall and floor was broken and missing pieces. Repair in following areas to prevent buildup of grime:
-Next to utility closet door
-Near wall corner between 3comp and lobby.
-Next to back delivery door
-Under shelving to left of walk-in door
-Corner juncture between lobby and order computer.

Points assigned at primary inspection correction deadline yet to pass.

0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2024 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 1.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



 1. BOTTLED SAUCE - Observed that the sauce bottles were being labeled using a lid based color system however there was no reference to which color represented which condiment. Provide a easily available reference for staff to utilize or label each bottle with the name of the sauce.

2. BOTTLED SAUCE - Inspector observed a pallet of packaged sauces out of temp and left on the counter. Employees informed inspector that someone was prepping them but had switched tasks. two bottles of honey bbq were measured above 41°F and did not have a time/date marker on them as required by the HAACP Plan. Do not leave unlabeled items unattended and do not leave food that is not being actively prepped out of temperature. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-07-2023: Unsatisfactory - reinspection required (Total Points: 18.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-07-2023 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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. 		1. REPEAT CORNSTARCH: Observed Corn starch bin left open while not in use.
2.REPEAT TOPPING BAR: Observed Topping bar left open and unprotected. Close topping bar when not in use to maintain temperature and protect topping from contamination. May also provide a lid. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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) 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 Improvement of Grime Buildup

Coving tile at juncture of wall and floor was broken and missing pieces. Repair in following areas to prevent buildup of grime:
-Next to utility closet door
-Near wall corner between 3comp and lobby.
-Next to back delivery door
-Under shelving to left of walk-in door
-Corner juncture between lobby and order computer. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 Failure of the person operating a food facility pursuant to a variance or HACCP plan to designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees to adhere to the designated HACCP plans. 3.00 A HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criterira for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114057.1, 114091(f)(3))

The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees.

A minimum of one person per shift shall be designated who is knowledgeable in the HACCP plan or plans adopted by the operator to be responsible for adherence to any HACCP plan used, take corrective actions when necessary, and assure monitoring records are appropriately documented and retained, per the requirements of section 114419. 		Inspector was provided with Documentation from Dominos showing the allowable times certain items were allowed to remain outside of refrigeration. This documentation noted that Ranch, BBQ and Hot Buffalo were to be left out at room temperature no more than 4 hours. Inspector observed Hot Buffalo and BBQ left out at room temperature and with a label indicating to leave out for 8 hours. When employees were asked about the times that the specific sauces can be left out they said 8 hours. Follow provided SOP from dominoes or hold PHF sauces at a cold holding temperature of below 41 degrees F. Sauces correctly relabeled 30 minutes before expiration. Review current SOP holding times with staff.

Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of prepackaged 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 ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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. 1. REPEAT Observed Food Manager card expired 10.18.23 Replace.
2. REPEAT Food Handler Cards (FHC) could not be verified for al employees at restaurant. only able to verify 2 Food Handler Cards. Ensure all employees maintain a FHC.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 6.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. 1.Cornstarch was observed to have 2 scoop left inside and handles fully submerged under cornstarch. Removed both scoops and placed into sanitary container on prep counter. contaminated cornstarch was voluntarily thrown away
2. Observed Staff brushing cornstarch from the prep table sifting it through a sifter back into the fresh cornstarch container. Cease this practice 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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. 		Observed Overall Improvement

1. WALL BY PREP FRIDGES
Observed Grime buildup on stainless steel wall next to prep fridge. Clean.
2. BLUE ROLLING CARTS
Observed Rust accumulation on carts. Rust is considered a food contaminant and shall be removed from food facility.
Repair/Cover/Replace
3. WASHING MACHINE
Observed that washing machine is starting to deteriorate including rust on rim and missing pieces. Repair to prevent possible cross
contamination.
4. Keyboard attached to order computer at topping bar is covered in food particles and debris, clean or replace.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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. Prep refrigerators were missing thermometer inside. Provide NSF thermometer with calibrate function for cold temps in both prep
refrigerators. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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) 3.00 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. TOPPING BAR: Observed computer keyboard partially wrapped in plastic wrap and covered in food debris and food particles was left on the prep counter of the prep refrigerator used for toppings. Pizza dough comes in contact with this surface through the trays they are prepared on and as such the surface shall be kept sanitized. The keyboard can not be washed and sanitized in the 3-comparment sink and as such shall not be stored on food contact surfaces. Provide an approved non food contact surface for this keyboard or move this system to another location where contamination is preventable. The top of the prep refrigerator will not be sufficient if the practice of leaving the topping bar open/unprotected remains a concern.

0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2023 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) 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. 		DRY GOODs STORAGE: Observed Extra Large Pizza Pans being stored in dry goods area. informed by Claudia that they were not being used at the facility anymore. Remove any equipment not being utilized by the food facility to prevent creation of pest harborage areas.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-14-2023: Unsatisfactory - reinspection required (Total Points: 23.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2023 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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. 		CORNSTARCH: Observed Corn starch bin left open while not in use.
TOPPING BAR:
Observed Topping bar left open and unprotected. Close topping bar when not in use to maintain temperature and protect topping from contamination. May also provide lid. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 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) 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.
 1. GRIME BUILDUP on floor in these areas, clean:
DELIVERY ENTRANCE
UNDER OVEN
UTILIY CLOSET

2. Coving tile at juncture of wall and floor was broken and missing pieces. Repair in following areas to prevent buildup of grime:

-Next to utility closet door
-Near wall corner between 3comp and lobby.
-Next to back delivery door
-Under shelving to left of walk-in door
-Corner juncture between lobby and order computer.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 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) 7.00 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. 1. REPEAT Observed Food Manager card expired 10.18.23 Replace.
2. REPEAT Food Handler Cards (FHC) could not be verified for al employees at restaurant. only able to verify 2 Food Handler Cards. Ensure all employees maintain a FHC.
3.Observed facility knowingly operating without hot water. when hot water is not measure at least 120 degree F at 3-comp facility must cease operation until water heater is repaired. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 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)) 		1.00 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.

 Store could not provide most recent inspection report. Ensure employees have access to the most recent inspection report. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 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. Prep refrigerators were missing thermometer inside. Provide NSF thermometer with calibrate function for cold temps in both prep refrigerators. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 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. WALL BY PREP FRIDGES
Observed Grime buildup on stainless steel wall mext to prep fridge. Clean.
2. BLUE ROLLING CARTS
Observed Rust accumulation on carts. Rust is considered a food contaminant and shall be removed from food facility. Repair/Cover/Replace
3. WASHING MACHINE
Observed that washing machine is starting to deteriorate including rust on rim and missing pieces. Repair to prevent possible cross contamination.
4. LOBBY/FOOD PREP VENT
Vent located at juncture of food prep and lobby has large dust accumulation, clean or replace. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 1.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

 Observed Extra Large Pizza Pans being stored in dry goods area. informed by Claudia that they were not being used at the facility any more. Remove any equipment not being utilized by the food facility to prevent creation of pest harborage areas. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 3.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Cornstarch was observed to have scoop left inside and handle submerged under cornstarch. Removed, contaminated cornstarch was thrown away 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2023 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 7.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees 		Observed hot water at 3-compartment sink measured at 68 degrees. minimum temp required is 120 degrees F. Repair.

Facility instructed to close until repairs are made and verified by Merced county Environmental Health.

Facility Reopened 11/14 at 2pm after Inspector verified that major violation had been corrected. All water temperature where temped to meet CalCode requirements. OK to Operate. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-21-2022: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-21-2022 All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7) 1.00 Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Observed the prep cooler unit had been unplugged while store was closed pending hot water heater replacement, plugged back in, checked after 45 minutes, top reading 41 degrees, bottom reading 37 degrees. However food items that were in the cooler when the unit was unplugged (while the store was closed to the public) were not relocated to the walk in cooler, out of temperature for multiple days. Food items out of temperature should have been disposed of and not left in the food prep units. All food items left in the cooler were removed, documented, and voluntarily discarded. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2022 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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 multiple bins of pizza toppings / sauce / crust in the walk in cooler that was 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. Covers added to food bins. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2022 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. 		1) WALK-IN REFRIGERATOR: The gray gasket/seal on the door has a tear, not evenly installed. Replace and properly install the gasket.

2) PIZZA OVEN PIPES NEXT TO THE WALL: Good improvement on cleaning near oven, continue working to improve cleaning on wall and near ceiling area.

3) 2-DOOR DELFIELD PREP REFRIGERATOR: This unit is no longer used for refrigeration but only the surface is used for a prep surface. Recommend clearly labeling door of unit to prevent accidental attempted use of refrigeration unit (ok for equipment or dry storage only).

4) (REPEAT) Minor dust debris buildup on Walk In Cooler fan blade guards; minor dust debris buildup in restroom on vent cover also. Improve cleaning frequency to prevent visible accumulation of debris. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2022 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. 1) 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 / email copy to FoodProgram@countyofmerced.com.

2) Observed lack of copies of food handler cards for employees at this location. Obtain copies for new employees within 30 days of employment. Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card, and shall provide those records to the local enforcement officer upon request. Locate and email copies of food handler cards for current employees to FoodProgram@countyofmerced.com. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 6-28-2021: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-28-2021 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. 		1) WALK-IN REFRIGERATOR: There were two light tubes available but only one was functional. Repair/replace the non-functional light tube.

2) EXHAUST HOOD: Repeat violation. Replace the (2) non-functioning light bulbs near the filters at each end of the oven. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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. 		MOP SINK: One wet mop, one brush, and one broom were sitting inside the mop sink. After use, place mop/brush/broom in a position (there was a black hanger installed above the mop sink) that allows them to air dry without soiling walls, equipment, or supplies. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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.
 1) CUSTOMER/EMPLOYEE RESTROOM IN THE LOBBY: There were toilet paper rolls were on top of the handicap grab bar and on top of the toilet tank cover. The existing black toilet paper dispenser was empty. Provide toilet paper inside the existing dispenser or install a new dispenser to use with the current rolls.

2) CUSTOMER/EMPLOYEE RESTROOM IN THE LOBBY: Heavy dust accumulation on the square ventilation fan cover in the ceiling. Clean. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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. 		1) 4-TIER WIRE SHELF (STORING CLEAN DISHES) ACROSS THE DISHWASHING SINK: There was a piece of soaked cardboard used as a liner underneath clean pizza pans. Discontinue this practice. Use a washable tray or liner.

2) WALK-IN REFRIGERATOR: The new gray gasket/seal on the door was incorrectly installed and had many gaps. Properly install the gasket.

3) PIZZA OVEN PIPES NEXT TO THE WALL: There was heavy yellow dust/residue accumulation. Clean.

4) 2-DOOR DELFIELD PREP REFRIGERATOR (PIZZA SAUCE BUCKETS): The three thermometers inside the unit were measuring approximately 60 F. Do not use the unit to store any potentially hazardous food until it is repaired and can keep food at or below 41 F. Update on 7/2/21: The prep refrigerator was verified to be functional and able to keep phf at or below 41 F.

5) 2-DOOR DELFIELD PREP REFRIGERATOR: The electrical cord had exposed wires near the plug-in. Repair. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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.
 1) CEILING ABOVE THE DISHWASHING SINK: There was a large hole in the ceiling panel (half the panel was missing) above the dishwashing sink. The electrical pipes/wires were visible. Replace.

2) CEILING TILES BEHIND THE EXHAUST HOOD: There were heavy yellow stains on many ceiling tiles. Deep clean or replace.

3) WHITE WALL TILES BEHIND THE PIZZA OVEN: There was dust accumulation on the wall tiles. Clean.

4) FLOOR (NEXT TO THE COVED BASE TILES) NEAR THE WHITE WALL TILES BY THE PIZZA OVEN: Dirt/debris accumulation. Clean.

5) SQUARE VENTILATION COVER IN THE CEILING BEHIND THE TV SCREENS: The cover had major rust throughout the cover. Replace.

6) SQUARE VENTILATION COVER IN THE CEILING NEAR THE WALK-IN REFRIGERATOR DOOR: The cover had major rust throughout the cover. Replace.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		3-COMPARTMENT SINK: Provide sanitizer testing strips for measuring the sanitizer concentration. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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. 1) 3-COMPARTMENT SINK: The push button on the green spray nozzle was stuck and the water continously runs even when it is not activated. Repair.

2) HANDWASHING SINK BY THE PIZZA OVEN: The white seal was cracked between the wall and the sink. Re-seal.

3) HANDWASHING SINK BY THE PIZZA OVEN: There was a leaking drain pipe underneath the sink. There was a red bucket to catch the leaks. Repair. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-28-2021 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. WALK-IN REFRIGERATOR: Discontinue storing the blue/red plastic tubs so close to the door entrance. Entering the walk-in is not a problem. Exiting the walk-in becomes difficult when the tubs are blocking the door opening approximately 4-6 inches. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)