| 4-08-2024 |
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.
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1. Observed that facility could not provide a copy of the most recent inspection report. Ensure staff is able to provide a physical copy or know how to provide a digital copy to customers.
2. Observed lack of an Informing notice. This notice is used to inform guests that the facility is inspected by Merced County and also has a link to the location of the most recent health inspection. Facility posted informing notice same day CDI.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-08-2024 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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Observed that the Koolatron ice chest in the front had ice that was discolored. When Ice becomes discolored or starts to flake onto product it becomes a source of possible contamination and shall be removed. As well, excessive ice can result in deterioration of the equipment; all equipment shall be regularly maintained as such increase frequency/efficacy of deicing.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-08-2024 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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Staff did not have access to a probe thermometer and as such could not test water temperatures at the mop sink/hand wash sink. A probe may also be used to ensure refrigerator thermometers are calibrated correctly. Provide probe thermometer at facility that can measure a minimum of 120°F and below 41°F.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-08-2024 |
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
| 1.00 |
The Permit Holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. "Person in charge" means the individual present at a food facility that is responsible for the operation of the food facility.
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1. Observed that facility did not designate a Person in Charge in absence of a manager. Staff were unable to provide most recent inspection.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-08-2024 |
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)
| 3.00 |
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
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Observed that hot water at the hand washing sink and the mop sink did not have hot water available. Hot water of a minimum temperature of 120°F is required at the mop sink at all times and warm water of 100°F-108°F is required at all times at the hand washing sink.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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