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Facility: A1 Step & Save
Address: 403 N. Mercey Springs Road, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 7.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-07-2024: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-07-2024 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Overall observed improvement.
1. Observed colonies of microbes growing on plastic canned drink holders located on the shelves in the walkin unit. increase frequency and
efficacy of cleaning.
2. Observed dust buildup on the condenser fan farthest inside the walk in. Increase frequency and efficacy of cleaning. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
6-07-2024 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 1. Observed that tile flooring at the front entrance did not have a smooth transition and that tape was being used This does not constitute a
smooth and easily cleanable transition. properly repair this floor so the transition is smooth and easily cleanable.
REPEAT 2. Observed that the cove of the pillar near the entrance to the walk in unit has been broken and requires repair as it is no longer smooth
and easily cleanable.
REPEAT 3.Observed that the floors under the pallets in the storage near the walk in entrance had large debris buildup. Dirt has caked to the floor.
Remove buildup of debris and increase frequency and efficacy of cleaning in this area. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
6-07-2024 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. 1. Observed improvement. Management was able to demonstrate proper process to wash dishes however was unable to indicate the correct PPM of sanitizer required nor how long to allow items to sit. Educated management on proper warewashing technique. CDI 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-07-2024 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 1.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		1. Observed that papertowels were not installed in a mounted dispenser. Provide a mounted dispenser for the paper towels at the 3-comp sink. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 5-09-2024: Unsatisfactory - reinspection required (Total Points: 15.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-09-2024 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) 6.00 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. Repeat1. Observed staff was not trained on how to properly wash rinse and sanitize items. Retrain staff on proper wash rinse sanitize. Person In Charge was trained by Inspector on proper sanitation technique. CDI. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-09-2024 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed improvement on cleaning on non food contact surfaces.
1. Observed dirt buildup on the edge of the La michoacana ice cream unit. Increase frequency and efficacy of cleaning.
2. Observed colonies of microbes growing on plastic canned drink holders located on the shelves in the walkin unit. increase frequency and efficacy of cleaning.
3. Observed dust buildup on the condenser fan farthest inside the walk in. Increase frequency and efficacy of cleaning. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-09-2024 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. 		1. Observed that the ice machine which was not in service still had a large biofilm inside the machine. A biofilm can not be sanitized and must be removed prior to continued use of this machine. Remove biofilm then sanitize with code approved sanitizer at appropriate strength. For example chlorine at 100PPM.
Video documentation submitted showing this has been corrected and ice machine is now functional. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-09-2024 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) 1.00 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.
 1. Observed that tile flooring at the front entrance did not have a smooth transition and that tape was being used This does not constitute a smooth and easily cleanable transition. properly repair this floor so the transition is smooth and easily cleanable.
2. Observed that the cove of the pillar near the entrance to the walk in unit has been broken and requires repair as it is no longer smooth and easily cleanable.
3.Observed that the floors under the pallets in the storage near the walk in entrance had large debris buildup. Dirt has caked to the floor. Remove buildup of debris and increase frequency and efficacy of cleaning in this area.

Overall observed improvement. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-09-2024 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) 6.00 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. Repeat. 1. Upon arrival facility was using "Clorox with Tilex" and had a bottle of Chlorine with lavendar scent for washing dishes. Additional chemicals can interfere with determining the exact concentration of the chlorine and additional chemicals may not be food safe. Cease this practice. Use only Chlorine that does not have any additional chemicals unless said chemicals are on Federal code of regulations title 40 sect 180.940 Observed improvement. Proper chlorine without additional chemicals was provided during inspection.
Repeat. 2. Observed facility did not have proper test strips available.

Note: Remove sponges from 3 compartment sink as they can not be used to sanitize surfaces. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-09-2024 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 0.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		1. Observed papertowels were supplied for use at the 3compatment/handwash sink; however, papertowels are required to be inside of a dispenser to prevent contaminating the roll. Provide a dispenser for the single use paper towels. no points as facility was not directed by inspector to provide a dispenser at previous inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 4-23-2024: Unsatisfactory - reinspection required (Total Points: 38.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-23-2024 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) 7.00 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. 1. Observed that facility did not have any sanitizer or test strips readily available for their 2-compartment sink. Found chlorine for sale in the front that was moved to the sink. provide test strips for chlorine.
2. Observed 2 compartment sink had no drain plugs and as such could not be used to wash rinse and sanitize. Provide drain plugs for this sink prior to restarting sale of open food (soda/slushie/coffee/ice)
3. Observed sponges left in the 2 compartment sink. This sink is for cleaning food contact surfaces and as such should not have a sponge inside it. Sponges hold active contamination and shall not be used for sanitizing of food contact surfaces. Remove sponges from 2 comp. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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) 1.00 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. 		Observed labels on the prepackaged Ice lack some of the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) 3.00 Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning. 1. Observed that the mop sink had a plug that was stuck and as such it was not draining leading to standing water in the sink. Repair this sink, a mop sink is required as part of a food facility. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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. 		REPEAT 1. observed large dust buildup on condenser fan in walk in leading to dust being blown onto products. Equipment shall be regularly cleaned and maintained increase efficacy and frequency of cleaning
2.Observed dirt and debris buildup in la michocana ice cream freezer. Equipment shall be regularly cleaned and maintained increase efficacy and frequency of cleaning
3. Observed mold/bacteria growth on the bottom shelves of the cocacola machine near the entrance doors Equipment shall be regularly cleaned and maintained increase efficacy and frequency of cleaning.
4. Observed shelves that store drinks in the walk in had grime and debris buildup. specifically near the modelos/corona canned beverages, the pepsi fridge holding gatorade and the walk in shelving unit holding the prime and bang energy drinks.
5. Observed price strips used to hold pricing tags on the refrigerated shelving in the walk in had a buildup of dust and dirt. Equipment shall be regularly cleaned and maintained increase efficacy and frequency of cleaning 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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.



 1. Observed facility had prepackaged chips stored on rodent droppings. Do not store food on or near droppings. Clean/Sanitize area before placing prepackaged goods there. Chips removed and bags sanitized. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 7.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. 1. Observed buildup of rust and molds on the ceiling of the ice machine which was observed dripping onto the ice which was being bagged and sold in front. Ice was not dated and was informed that last time the ice machine was cleaned was a week ago. Ice which couldnt be confirmed to be made before a week ago was removed and destroyed. Cease making and selling ice until unit has been repaired of rust damage and mold has been removed. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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) 1.00 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.
 1. Observed transition between tiles in front of store is not longer smooth and easily cleanable and is creating a debris accumulation point where tape is being used to hold the tiles. Repair so transition between tiles and front door is smooth and easily cleanable.
2. Observed a hole in the wall in the beverage storage. This hole is a debris accumulation point, repair.
REPEAT3. Observed a broken wall near entrance to walk in which is causing a debris accumulation point. Repair. All floors walls and ceiling shall be well maintained and in good condition.
REPEAT 4. Observed floor under the pallets in dry goods area and refrigerators nearby had started to become black from debris buildup. Equipment shall be regularly cleaned and maintained increase efficacy and frequency of cleaning 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. Cease sales of all open food prep (soda machine\Bagged Ice\ Coffee\Slushies) until a resinpsection has been conducted by MCDEH and the following have been confirmed:

-Sanitizer and test strips are available
-Employee restroom sink is repaired
-2-compartment procedure is posted
- All Equipment including Ice machine has been properly cleaned and sanitized

Reinspections are charged at $118 an hour. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 7.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		1. Informed by staff that employee restroom sink is not functional and as such they were using the only remaining hand wash sink which was a 2 compartment warewashing sink. Restrooms shall have their own sink with access to warm water. Repair.
2. Observed that 2 compartment sink was out of paper towels. Provide soap and paper towels at all times at all sinks 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility. 		1. Observed that facility had rodent droppings on the bottom shelf of the facility next to prepackaged chips. Increase frequency and efficiency of pest control services. Provide copies of your most recent Vermin treatment. Evaluate and repair any possible vermin entry from the outside. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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.

 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). 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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) 1.00 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. 1. Observed soda machine tube was lying inside floor sink. Provide a minimum 1 inch air gap above the rim of the floor sink to prevent back flow
2. Observed 2 compartment sink drain was below the rim of the floor sink. provide a 1 inch air gap above the rim of the floor sink for the 2 compartment sink drain. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 Failure of the person operating a food facility pursuant to a variance or HACCP plan to designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees to adhere to the designated HACCP plans. 3.00 A HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criterira for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114057.1, 114091(f)(3))

The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for developing HACCP plans, verifying that HACCP plans are effective, and training employees.

A minimum of one person per shift shall be designated who is knowledgeable in the HACCP plan or plans adopted by the operator to be responsible for adherence to any HACCP plan used, take corrective actions when necessary, and assure monitoring records are appropriately documented and retained, per the requirements of section 114419. 		3. Observed that facility had a procedure posted for how to use a 3-compartment sink. When asked staff informed inspector that buckets were used as part of the wash procedure. This is a 2-compartment sink, provide a posted SOP for using a 2-compartment sink correctly. This should include washing hands and then sanitizing before and after use as this unit is also used for hand washing. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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. A designated person in charge was not observed to be present during all hours of operation. Facility shall designate a person in charge at all hours. (this does not need to be the owner or manager if they are not present) 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-23-2024 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. 1. Observed staff was not trained on how to properly wash rinse and sanitize items as they explained items were wiped using windex soaked clothes to clean. Retrain staff on proper wash rinse sanitize. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 5-19-2021: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-19-2021 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) 1.00 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.
 1) STORAGE AREA NEXT TO THE WALK-IN REFRIGERATOR DOOR: Black rubber coving along the floor/wall juncture has peeled off the wall. Replace.

2) BACK STORAGE AREA NEAR THE WALK-IN REFRIGERATOR: Debris (loose beverage containers, plastic/paper packing materials, dirt, paper cups, etc.) accumulation on the floor underneath the black plastic pallets. Deep cleaning required.

3) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a large open hole in the ground that was covered with cardboard and a piece of wood. Properly fill in this open hole. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-19-2021 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) 1.00 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. 1) SODA MACHINE AREA: Raise the (2) drain pipes at least one inch above the floor sink to achieve the required air gap between the end of the drain pipes and rim of the floor sink.

2) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a black pipe stuffed with yellow plastic CAUTION tape. Provide a proper cap for this pipe.

3) 2-COMPARTMENT DISHWASHING SINK: Raise the black drain pipe to be at least one inch above the rim of the floor sink.

 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-19-2021 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		2-COMPARTMENT DISHWASHING SINK AREA: Provide soap and paper towel dispensers at this sink so employees can wash their hands properly prior to making coffee and installing clean drink machine nozzles instead of using the handwashing sink in the restroom. (An empty soap dispenser was available for installation). 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-19-2021 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) 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. 		1) WALK-IN REFRIGERATOR: Dirt and sticky residue accumulation on some plastic white beverage holders. Clean.

2) WALK-IN REFRIGERATOR: Dust accumulation in the ceiling area near the fans. Clean.

3) WALK-IN REFRIGERATOR: There were too many beverage cases inside the unit that had reduced the walking aisle to 1-2 feet wide only in some areas. Discontinue this practice and only store enough inventory that your store can handle and still allow enough space for walking and cleaning.

4) 2-COMPARTMENT DISHWASHING SINK AREA: Dark stains on the shelves above the dishwashing sink. Clean and re-paint. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
5-19-2021 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) 1.00 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. 		2-COMPARTMENT DISHWASHING SINK: Provide chlorine sanitizer testing strips for measuring the sanitizer concentration when washing dishes (coffee machine brew cups, soda machine nozzles, etc.). 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 4-06-2021: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-06-2021 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) 1.00 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. 1) SODA MACHINE AREA: Dark mold accumulation inside the floor sink. Deep cleaning required.

2) SODA MACHINE AREA: Raise the (2) drain pipes at least one inch above the floor sink to achieve the required air gap between the end of the drain pipes and rim of the floor sink.

3) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a black pipe stuffed with yellow plastic CAUTION tape. Provide a proper cap for this pipe.

4) 2-COMPARTMENT DISHWASHING SINK: Repair the leaking faucet.

5) 2-COMPARTMENT DISHWASHING SINK: Repair the leaking and loose drain pipe underneath the sink compartments.

6) 2-COMPARTMENT DISHWASHING SINK: Raise the black drain pipe to be at least one inch above the rim of the floor sink.

7) 2-COMPARTMENT DISHWASHING SINK AREA: Residue accumulation inside the floor sink underneath the dishwashing sink. Clean.

8) RESTROOM: Replace the broken faucet knob with sharp edges. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 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) 1.00 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.
 1) STORAGE AREA NEXT TO THE WALK-IN REFRIGERATOR DOOR: Loose beverages on the floor underneath shelving units. Clean.

2) STORAGE AREA NEXT TO THE WALK-IN REFRIGERATOR DOOR: Black rubber coving along the floor/wall juncture has peeled off the wall. Repair.

3) BACK STORAGE AREA NEAR THE WALK-IN REFRIGERATOR: Debris (loose beverage containers, plastic/paper packing materials, dirt, paper cups, etc.) accumulation on the floor underneath the black plastic pallets. Deep cleaning required.

4) ICE MACHINE AREA: Debris (loose beverages, cardboard boxes, plastic/paper packing materials, etc.) accumulation on the floor underneath the ice machine. Deep cleaning required.

5) FISH BAIT AREA: Debris (loose beverages, dirt, plastic packing materials, cloth towel, etc.) on the floor underneath the shelves. Deep cleaning required.

6) FUNYUNS, RUFFLES, PRINGLES, DORITOS, LAYS'S CHIPS AREA: Heavy dirt/dust/sticky residue/debris (food products, loose beverages, plastic packing materials, etc.) accumulation underneath the shelves. Deep cleaning required.

7) LARGE FRONT WINDOW (BEHIND THE ICE BAG FREEZERS) FACING THE PARKING AREA: Window area was temporarily covered with several pieces of plywood. There were gaps in between the plywood. The outside was visible through the gaps. Replace the missing glass windows.

8) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a large open hole in the ground that was covered with cardboard and a piece of wood. There was garbage accumulation inside the hole. Clean this area and properly fill in this open hole.

9) RESTROOM: Replace the cracked flooring tiles near the toilet. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 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. 		1) WALK-IN REFRIGERATOR: Heavy debris (loose beverages, broken glass bottles, dirt, plastic, paper packing materials) and sticky residue accumulation on the floor underneath shelving units. Deep cleaning required.

2) WALK-IN REFRIGERATOR: Heavy dirt and debris accumulation inside the refrigerator near the glass door frame edges. Deep cleaning required.

3) WALK-IN REFRIGERATOR: Dirt and sticky residue accumulation on some plastic white beverage holders (Twisted Tea area). Clean.

4) WALK-IN REFRIGERATOR: Dust accumulation in the ceiling area near the fans. Clean.

5) WALK-IN REFRIGERATOR: Cardboard was stuck on the floor underneath the 24-pack Corona Extra cases. Remove the cardboard and properly clean this area. Discontinue using cardboard as a liner to prevent this problem from reoccurring in the future.

6) WALK-IN REFRIGERATOR: There were too many beverage cases inside the unit that had reduced the walking aisle to 1-2 feet wide only in some areas. Discontinue this practice and only store enough inventory that your store can handle and still allow enough space for walking and cleaning.

7) SODA MACHINE AREA: Dirt/debris accumulation inside the cabinet storing the motor. Clean.

8) SODA MACHINE AREA: Replace the (2) broken cabinet door hinges underneath the Frazil beverage machines.

9) SODA MACHINE AREA: Dirt/dust/sticky residue accumulation inside some cabinets. Clean.

10) 2-DOOR TALL PEPSI REACH-IN REFRIGERATOR: Dirt/dust/debris accumulation on the black door tracks. Clean.

11) 3-DOOR TALL PEPSI REACH-IN REFRIGERATOR: Dirt/dust/debris accumulation the black door tracks. Clean.

12) (2) 2-DOOR TALL COCA-COLA REACH-IN REFRIGERATORS: Dirt/dust/debris accumulation the black door tracks and on the bottom shelves. Clean.

13) FUNYUNS, RUFFLES, PRINGLES, DORITOS, LAYS'S CHIPS AREA: Heavy dirt/dust/sticky residue accumulation the bottom shelves. Deep cleaning required.

14) 1-DOOR BANG REACH-IN REFRIGERATOR: There were several containers of milk leaking onto the bottom shelf. Clean.

15) DISHWASHING ROOM: Dirt/dust/stain accumulation and peeling paint on the wood storage shelves. Clean and re-paint.

16) DISHWASHING ROOM: There was a chain around the Carbon Dioxide (CO2) tanks but the other end of the chain was sitting inside the floor sink. Properly secure the pressurized tanks.

17) 2-COMPARTMENT DISHWASHING SINK AREA: Dark stains on the shelf above the dishwashing sink. Clean. 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 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) 1.00 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. 		1) 2-COMPARTMENT DISHWASHING SINK: Replace the (2) missing sink drain plugs.

2) 2-COMPARTMENT DISHWASHING SINK: Provide chlorine sanitizer testing strips for measuring the sanitizer concentration when washing dishes (coffee machine brew cups, soda machine nozzles, etc.). 		0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. 		2-COMPARTMENT DISHWASHING SINK AREA: Provide soap and paper towel dispensers at this sink so employees can wash their hands properly prior to making coffee and installing clean drink machine nozzles instead of using the handwashing sink in the restroom. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 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) 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.
 1) RESTROOM: Repair or replace the non-functional paper towel dispenser.

2) RESTROOM: Provide a seal between the sink and the wall to close the gap. The sink was loose and pulling away from the wall.
 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7) 1.00 Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. BACK STORAGE AREA NEAR THE WALK-IN REFRIGERATOR: Beverages marked for store credit with companies were stored in the same location with current beverage inventory. Organize this area and designate/label an area for product returns. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 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) 1.00 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. 		PREPACKAGED ICE BAGS: All ice manufactured and prepackaged on site for retail sale to the public shall be properly labeled with the store information prior to being sold to customers. 0110 RETAIL MARKET<2000 SQ FT (HM3)
4-06-2021 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility. 		1) DISHWASHING ROOM: Remove all equipment (wire shelves, electronics, etc.) or items (boxes of documents) that are no longer functional or used in the facility.

2) RESTROOM: Remove all equipment (refrigerator) or items that are no longer functional or used in the facility.

3) ENTRY DOORS: Keep the doors closed (unlocked) during business hours to reduce the amount of dirt and insects coming into the store. The doors were left wide opened. 		0110 RETAIL MARKET<2000 SQ FT (HM3)