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Facility: Zoomys Santa Nella
Address: 12845 Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-28-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-28-2019 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) 2.00 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 maximum water temperature for any sink in this facility is currently 114 degrees. Adjust or repair so as to provide water at the required temperature. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water (100-108 degrees) may be substituted for hot and cold water at handwashing sinks. 0110 RETAIL MARKET<2000 SQ FT (HM3)
2-28-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed dirt, grime, and / or food particle buildup on the shelf surface in the cupboard under the soda fountain area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(2) Observed minor build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(3) Observed accumulation of some beverage items / extra drinks underneath display racks of walk in cooler. Ensure any food items are stored at least six inches off the ground, and a six inch clearance is maintained under display shelving units to promote ease of floor cleaning.
0110 RETAIL MARKET<2000 SQ FT (HM3)
2-28-2019 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))
2.00 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.

(1) Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Copy provided to employee, immediately posted. Corrected during inspection.

(2) Observed lack of the required sign in the restroom to remind employees to wash hands before returning to work. Post the required sign in all restrooms.

(3) Observed lack of knowledge of the location of the last inspection report copy. New copy being provided today. Information provided about inspection copies also being available on the Environmental Health website. Ensure all employees are aware / able to provide information to any requesting customers.
0110 RETAIL MARKET<2000 SQ FT (HM3)
2-28-2019 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.
(1) Observed cardboard being used to line at least one display shelf in the walk in cooler. Ensure a six inch clearance is maintained under display shelving units to promote ease of floor cleaning, and ensure all storage surfaces are smooth, easily cleanable, and non porous to promote proper sanitizing.

(2) Observed one loose, and one missing handle on the cupboard doors below the drink / food counter areas. Properly repair / replace as appropriate.
0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 1-22-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-22-2018 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
REPEAT: Observed maximum water temperature for two compartment sink was initially measured at 58ºF. Per staff and visual verification, hot water heater is in pieces, repairman was out yesterday evening, had to order parts, is picking them up in Modesto this morning and is supposed to be to the facility before lunch to complete the hot water heater repair today. Adjust / repair hot water heater to supply water at not less than 120ºF. Voluntary suspension of any additional open food prep related activities at approximately 10:30 AM, at least until after hot water heater repair is completed and potable water at not less than 120º is available at the two compartment sink to properly wash / rinse / sanitize utensils and other food contact surfaces.

An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. A food facility may provide only warm water if the water supply is used only for handwashing, as required in Section 113953.

Recheck of facility after lunch (approximately 12:30 PM) shows hot water heater repair in active progress, plumber estimates completion within the next couple of hours. Second recheck of facility at 2:50 PM shows hot water heater repair just completed within the last 15-20 minutes, hot water heater still heating up, measuring 103ºF. Recheck of temperature at 3:10 PM shows water temperature now at 121ºF. Ok'd to resume normal food related activities as of approximately 3:15 PM.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-22-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 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.
REPEAT: Observed flooring in back area near two compartment sink has been partially covered with "glued on" tiles that are not sealed ot the floor, already cracking, breaking, and lifting, overall flooring in entire back room is still in a state of disrepair. Flooring previously noted as worn, three different types of flooring materials now present in the back room. A repair to the flooring was previously attempted by overlaying what appears to be an epoxy type material in front of the sinks. The epoxy repaired area was then more recently partially covered with the "glue on" tiles, flooring incompletely replaced again (no repairs under racks, desks, or other items in storage area), appropriate coving not provided at any of the wall / floor junctures, especially near janitorial sink area. Walls under the sink and immediately adjacent to the janitorial sink also appear to have been damaged, also incompletely patched / repaired or sealed.

Remove all types of existing flooring and rubber topset coving throughout the entire back room, including under and behind all equipment, furniture, and fixtures. Replace with approved flooring that is smooth, easily cleanable, non porous, meets a commercial grade standard, and coves up all wall / floor juncture surfaces with a minimum 3/8" radius cove for a minimum of four inches. Have a sample of replacement flooring material approved by MCDEH prior to installation. Please note, if this pre approval step is skipped and unapproved flooring is installed, this office may require the unapproved flooring to be removed and replaced with approved material, and may bill the responsible party at the hourly rate (currently $118 per hour) for all time spent to gain / confirm compliance.

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, easily cleanable, non porous, meet a commercial grade standard, and cove up all wall / floor juncture surfaces with a minimum 3/8" radius cove for a minimum of four inches.

Repair / refinish the damaged / replaced sections of wall near the janitorial sink and two compartment sink that do not currently meet a smooth, easily cleanable, non porous, and commercial grade standard, to promote ease of cleaning.

The walls and ceilings of all rooms (except bar areas, dressing rooms, dressing areas, locker areas, offices and store rooms where food is only stored in unopened shipping containers) shall be durable, smooth, nonabsorbent, and easily cleanable. Examples of acceptable surfaces include gloss or semi-gloss enamel paint over smooth gypsum board, FRP (Fiberglass Reinforced Plastic paneling), and stainless steel. Materials such as exposed brick, concrete block, rough concrete, rough plaster, and textured gypsum board are not acceptable. Vinyl coated acoustical ceiling tile may be used. The area immediately adjacent to a bar sink or a food preparation area in bar is not exempt from these requirements.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-22-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed edges on cabinets below drink area that previously appeared cracked and partially damaged have been repaired with a plaster type patching material with a slightly rough texture, cracks still present in areas where original plastic edging material was less broken. Repair or replace the cracked edges and rough patching material such that the surfaces on the edges of the cabinets and cabinet doors are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 11-30-2017: Unsatisfactory - reinspection required (Total Points: 23.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-30-2017 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed the light fixture in / over the walk in cooler does not function, bulb may be burned out. Second fixture missing the required shatterproof cover. Replace bulb and / or repair fixture. Failure to provide adequate lighting. Light fixtures in area 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 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 faucet for two compartment sink leaks near the base when hot water is turned on. Repair leak. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 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) 2.00 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 maximum water temperature for two compartment and janitorial sinks are 116-117ºF. Adjust / repair hot water heater to supply water at not less than 120ºF. An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. A food facility may provide only warm water if the water supply is used only for handwashing, as required in Section 113953. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 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) 2.00 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.
Observed lack of matching test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed dirt, grime, and / or food particle buildup in cabinets beneath drink / coffee counter area, some edges appear cracked and partially damaged. Repair so as to provide surfaces that are smooth, easily cleanable, non porous, and meet a commercial grade standard. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 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))
2.00 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.

Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed plastic shroud on heated roller unit is cracked and was repaired with package sealing tape. Properly repair or replace such that all surfaces of equipment are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 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 sandwiches and cheese sticks in the countertop glass door cooler were measured at 42-46°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit already adjusted to coldest setting, items scooted back, recheck after ~10 minutes shows items at 42º. Continue to monitor to ensure items are held at 41ºF or colder at all times.

Observed the temperature of the cheese and chili sauces in the push button heated dispensing unit were measured at 106-108 °F. Hold all hot potentially hazardous foods at or above 135°F. Items out of temperature by more than 10°F were voluntarily destroyed and denatured. Do not use this unit unless shown capable of consistently holding temperature at or above 135ºF at all times.

Observed prepackaged tamales being held in a steamer type unit reading 92ºF, items had been in unit since approximately 7 AM per staff. Items voluntarily discarded. Do not use this unit to hot hold food unless shown capable of consistently holding temperature at or above 135ºF at all times.
0110 RETAIL MARKET<2000 SQ FT (HM3)
11-30-2017 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed flooring in back area near two compartment sink is still in a state of disrepair. Flooring previously noted as worn and gouged. A repair to the flooring was attempted by overlaying what appears to be an epoxy type material in some areas, flooring incompletely replaced (no repairs under racks, desks, or other items in storage area), appropriate coving not provided especially near janitorial sink area.

Remove the existing flooring. Replace with flooring that meets a commercial grade standard such that the entire floor area is smooth and easily cleanable, and coves up all wall / floor juncture surfaces with a minimum 3/8" radius cove for a minimum of four inches. It is HIGHLY RECOMMENDED to bring a sample of replacement flooring material to MCDEH for approval prior to installation. Options to consider would include but are not limited to: durable commercial grade (solid vinyl) sheet vinyl, ceramic or quarry tile, and a polished concrete floor with appropriate coving material at the floor wall juncture such as poured curbing or poured epoxy.

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 easily cleanable, and meet a commercial grade standard.
0110 RETAIL MARKET<2000 SQ FT (HM3)