| 7-26-2022 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 7.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Observed the maximum hot water temperature at all three compartment sinks throughout the store (service deli, bakery, produce, meat area) reach a maximum temperature of 104-106ºF. Manager checked hot water heater, appears to be turned all the way up. Plumber immediately called. Appears unit does not function correctly, efforting locating replacement unit and / or parts.
Cease all open food preparation / work until the hot water issue is resolved. Effective wash / rinse / sanitize steps are required to be completed at the three compartment sink locations for all utensils and food contact surfaces and equipment. A recheck of the hot water temperatures and written authorization by MCDEH is required prior to resuming on site food preparation activities.
An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department.
[NOTE: repairs made by plumber, recheck of hot water temperature verified at 128ºF at approximately 5:15 PM same day, ok'd to resume open food preparation activities]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-26-2022 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed seasoned bins of meat items in the meat walk in cooler that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
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0114 RETAIL MARKET 30,001+ SQFT
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| 7-26-2022 |
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.
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(1) Observed an unused 'old seafood' freezer in the meat department labeled to not use. When asked, staff states the freezer does not function correctly and is waiting to be picked up. Repair on site equipment to meet the original intended commercial grade function, or remove the nonfunctional items from the facility to avoid the formation of vermin harborage. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
(2) Observed "open" style hanging sticky fly traps in and above the produce cooler prep area. Remove. Insect control devices shall be installed so that the devices are not located over a food or utensil handling area and dead insects and insect fragments are prevented from being impelled onto or falling on nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. If insect catching devices are used, they shall be designed to reliably retain the insect within the device.
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0114 RETAIL MARKET 30,001+ SQFT
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| 7-26-2022 |
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.
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(1) Observed loose partial roll of paper towels on top of the paper towel dispenser in the mens employee restroom in the back of the store. Roll immediately removed. Corrected during inspection.
(2) Observed multiple loose partial rolls of toilet paper in the mens employee restroom in the back of the store. Loose rolls immediately removed. Corrected during inspection.
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0114 RETAIL MARKET 30,001+ SQFT
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| 7-26-2022 |
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.
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Observed personal employee items (backpack with lunch, creamer bottles) in the cooler with / on top of buckets of frosting used ini the bakery area. Cease this practice. Remove personal employee items. Provide a separate area for personal items that does not allow them to intermingle with / possibly cross contaminate items to be used in the preparation of store food items. Personal items immediately removed from the bakery area cooler. Corrected during inspection.
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0125 BAKERY
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| 7-26-2022 |
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.
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(1) Observed dirt, grime, and / or food particle buildup beneath racks in the walk in coolers in multiple locations, including the Bakery walk in freezer, produce area walk in cooler, and similar. 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.
(2) Observed build up of dust debris on fan blade guards on multiple cooler unit in walk-in refrigerator and/or freezer, including the meat walk in cooler. Improve cleaning frequency so as to prevent a visible buildup of dust debris.
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0125 BAKERY
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| 7-26-2022 |
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.
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Observed the faucet of the three comp sink on the Bakery side is leaking significantly in the area where the faucet swivels at the faucet base. Repair such that faucet does not leak.
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0125 BAKERY
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| 7-26-2022 |
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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Observed worn concrete flooring / damage to epoxy type flooring material in the bakery / service deli / walk in cooler areas. Repair damaged flooring. 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, easily cleanable, and meet the required commercial grade standard. A 'like for like' repair of the flooring material is allowed. If a change to the type of flooring material is anticipated, it is HIGHLY RECOMMENDED to have a sample of the proposed replacement flooring material approved by Merced County Environmental Health prior to installation.
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0125 BAKERY
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