| 7-29-2024 |
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.
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1. Observed that creamer lid did not have a cap and was placed in a position where there was no protection from above. provide a cap or other measure to protect this food between uses.
2. Observed that prepackaged food stored in open cardboard boxes was being stored on the floor of the facility. Only prepackaged beverages may be stored directly on the floor. all other prepackaged food items shall be stored at least 6in off the floor or on a dolly/pallet if in the original sealed shipping container or a working container.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 7-29-2024 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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Observed that the manitowoc ice machine near the freshly machine was stored on a wood pallet which was not sealed. unsealed wood is not allowed inside food facilities. Seal or paint wood so it is smooth easily cleanable, and non absorbent.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-29-2024 |
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381)
| 1.00 |
A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project.
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Merced County was not made aware of the change between Subway and Chesters Chicken. This change of menu requires a plan review with our office. Submit as built plans including all new equipment and any changes to finishes or plumbing. Include equipment specifications and a food plan review application with submission. Reach out to Foodprogram@countyofmerced.com for additional requirements.
Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-29-2024 |
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.
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1. Observed grease buildup above the stacked double oven. This hood may not be sufficient for this unit. Evaluate hood and continue to maintain grease buildup in area. If grease buildup continues it may require a Type 1 hood.
2. Observed tile finish behind soda machine was broken. Repair this finish so it is smooth and easily cleanable.
3. Observed that the floors in the food prep area, ware wash area, and walk in units had buildup of grime and dirt. Increase frequency and efficacy of cleaning this area.
4.Observed that the walls in the food prep area and ware wash area had buildup of grime and dirt. Increase frequency and efficacy of cleaning this area.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-29-2024 |
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)
| 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.
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1. observed that facility had supplied papertowels outside of the dispenser at the food prep hand wash sink. Cease this practice. Store all paper towels in a mounted dispenser to protect the towels from contamination
2. observed that facility had supplied papertowels outside of the dispenser at the 3-comp sink hand wash. Cease this practice. Store all paper towels in a mounted dispenser to protect the towels from contamination.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-29-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed facility had hot water temped at 115F. Hot water shall be at a minimum temperature of 120F Repair prep and 3-comp and mop sink to have a minimum hot water temperature of 120F.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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