Merced County - Environmental Health - Food Inspections

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Facility: Food Maxx #487
Address: 1300 W. Olive Ave., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 5.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 11-21-2022: Good (Total Points: 5.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
11-21-2022	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.	[3][60] 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.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-21-2022	Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)	1.00	Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities. Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.	Observed that the paper towel dispenser in the men's toilet room is broken. Repair unit	0114 RETAIL MARKET 30,001+ SQFT
11-21-2022	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.	Observed that frozen turkeys are stored above the frost line in the display freezer. Move turkeys above frost line to walk in freezer Observed that several cans of beans and vegetables are dented. Manager corrected and removed from the display shelf.	0114 RETAIL MARKET 30,001+ SQFT
11-21-2022	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	0125 BAKERY

Rating on date 1-19-2021: Satisfactory (Total Points: 10.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
1-19-2021	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)	0.00	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.	POINTS ON RETAIL MARKET REPORT Observed the left three compartment sink faucet in the bakery is only reaching 108F. Right faucet was at 129F. Evaluate and repair. Observed the right faucet sprayer valve handle is leaking in bakery. Repair.	0125 BAKERY
1-19-2021	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)	0.00	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.	POINTS ON BAKERY REPORT Observed the the right faucet in the meat cutting room would only reach 102F because the cold faucet won't turn off. Repair. Observed lack of one inch minimum air gap between the drain lines under the meat three comp sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2021	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	3.00	Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.	Observed the temperature of the rotisserie chicken was measured at 130 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to back.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2021	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)	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.	REPEAT VIOLATION (3rd time) Observed the coving in the produce area is damaged. Repair. Observed the tile coved base was installed at the janitorial sink but it was falling off and it was not an approved top set base. Replace with ceramic slimfoot sanitary topset tile or speedcove, a minimum of 5 feet on with side of the sink. NEW VIOLATION Observed corner wall near the dry storage area between produce and bakery has damaged and missing tiles. Repair. Observed the tile and coving behind the ADA compliant stall in the employee men's restroom are sinking. Repair and seal gaps. Store manager stated the flooring below tile has been repaired to make it sound.	0114 RETAIL MARKET 30,001+ SQFT
1-19-2021	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.	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).	0114 RETAIL MARKET 30,001+ SQFT
1-19-2021	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)	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 mop sink hose is leaking. Replace. REPEAT VIOLATION Observed the condensate line coming from the milk walk in unit is blocked and possibly damaged by beer boxes stacked on top of pallets. The pallets cover the floor sink making it unable to be accessed. Keep it clear and protected from pallets of beer damaging or blocking it.	0114 RETAIL MARKET 30,001+ SQFT
1-19-2021	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)	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.	REPEAT VIOLATION: Observed the fan covers of the walk in produce cooler are cracker and broken. Replace. NEW VIOLATION: Observed the metal panels around interior of the walk in meat refrigerator near delivery door side are damaged. Repair. Observed panels on door frame of grocery walk in freezer are pulling away. Repair.	0114 RETAIL MARKET 30,001+ SQFT

Rating on date 5-06-2019: Satisfactory (Total Points: 12.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
5-06-2019	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.	BAKERY AREA No violations noted.	0125 BAKERY
5-06-2019	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 VIOLATION Observed the coving in the produce area is damaged. The FRP is loose and damaged too. Repair. Observed the tile coved base was installed at the janitorial sink but it was falling off and it was not an approved top set base. Replace with ceramic slimfoot sanitary topset tile or speedcove, a minimum of 5 feet on with side of the sink. NEW VIOLATIONS Observed the pony walls in the meat cutting room are badly damaged, including the FRP and coved tile. There are holes in the FRP and the coved tiles too. ONe part of the wall is very loose and appears to have wood rot occurring. Recommend removing the walls. Observed dirt, grime, and / or food particle buildup on the floor under the rotisserie oven. 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.	0114 RETAIL MARKET 30,001+ SQFT
5-06-2019	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	2.00	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 produce walk in was measured at 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. Observed the temperature of the center northern produce cooler was measured at 48 °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. Out of temperature items relocated to another unit.	0114 RETAIL MARKET 30,001+ SQFT
5-06-2019	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 fixtures in the following locations do not function, bulbs may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting. 1) Meat area walk in refrigerator 2) Under the rotisserie oven hood 3) Ice cream freezer holding klondike bars	0114 RETAIL MARKET 30,001+ SQFT
5-06-2019	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.	Observed the door on the delivery side of the meat walk in refrigerator and the door frame are damaged. Replace door. Observed the door on the delivery side of the grocery freezer walk in has a damaged door seal. Repair. Observed lack of individual tongs and scoops at the dry chilis and dry bean containers. Provide. Observed the fan covers of the walk in produce cooler are cracker and broken. Replace.	0114 RETAIL MARKET 30,001+ SQFT
5-06-2019	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 the condensate line coming from the milk walk in unit is blocked and possibly damaged by beer boxes stacked on top of pallets. The pallets cover the floor sink making it unable to be accessed. Keep it clear and protected from pallets of beer damaging or blocking it.	0114 RETAIL MARKET 30,001+ SQFT
5-06-2019	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)	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.	POINTS ON RETAIL MARKET Observed burned out heat bulbs in the rotisserie chicken hot holding box near the bakery and the one near the front . Removed all double stacked chickens. Keep only one layer until it is verified to hold chickens at or above 135F. Provide bulbs.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)