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Facility: Oropeza Salazar Bakery
Address: 225 7th St. Ste. B, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 11.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 9-27-2021: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-27-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations observed for the commissary. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
9-27-2021 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 that the facility stores butter and puff pastry on the shelf in the back. Boxes state to keep "refrigerated perishible" both items were measured at 70F and were discarded during the inspection. Operator was informed that these items need to be kept/stored in the refrigerator.

Observed baked bread items containing cream cheese and jalepenos, cheese cake, and other potentially hazardous ingredients that were kept at room temperature at the display cases. Informed the operator that all baked items that contain potentially hazardous ingredients such as cheese or meat must be refrigerated. All items over 51F was discarded.
0125 BAKERY
9-27-2021 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) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed the lack of paper towels in the dispenser at the hand wash station inside the restrooms. Provide paper towels at all times for proper hand washing. 0125 BAKERY
9-27-2021 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
1) 1-DOOR TRUE REFRIGERATOR IN THE SALES AREA: Unlabeled, prepackaged containers of jello and cake slices inside this refrigerator. Provide proper labels to each individual container with the business information and all ingredients (at least in English) according to the corrective text.

2) SILVER SHELF STORING BAGS OF MEXICAN BREAD IN THE SALES AREA: Unlabeled, prepackaged bags of bread on the shelf. Provide proper labels to each individual bag with the business information and all ingredients (at least in English) according to the corrective text.

3) BAKERY DISPLAY CASES IN THE SALES AREA: Provide ingredient (at least in English) information on each display case.
0125 BAKERY