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Facility: Simple Simon Gas & Liquor
Address: 2102 Blossom St, Dos Palos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-22-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-22-2022 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 sandwiches were measured between 47-52 °F. Keep all cold potentially hazardous foods at or below 41°F. Out of temperature items relocated to the bottom of the fridge where the temperature was lower. This is a repeat violation. 0110 RETAIL MARKET<2000 SQ FT (HM3)
11-22-2022 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. [3][7] The permit holder of the permanent food facility shall demonstrate to the enforcement agency that adequate methods are in place to properly clean and sanitize the beverage dispensing equipment. The Brisk Tea nozzle had build up, operator cleaned the nozzle on-site. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 8-10-2021: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-10-2021 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. 		Observed the wooden shelves in the walk-in fridge unit are made of non treated wood. Paint shelves with semi gloss or high gloss paint so wood is nonabsorbent, smooth, and easily cleanable. Paint the shelves inside the walk-in fridge as well that use non treated wood. 0110 RETAIL MARKET<2000 SQ FT (HM3)
8-10-2021 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 section of the walk-in fridge unit that hold potentially hazardous food items was measured at 43F. Adjust the unit so this area reaches 41F or move food items to a colder section. All potentially hazardous food items must be at 41F an d under. 0110 RETAIL MARKET<2000 SQ FT (HM3)