Merced County - Environmental Health - Food Inspections

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Facility: Save Mart Supermarkets #631
Address: 1400 S. Mercey Springs Road Ste E, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 11.00)

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

Rating on date 8-26-2024: Satisfactory (Total Points: 11.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
8-26-2024	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	0.00	Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.	Observed open cheese temped at 45°F and stored with prepackaged sauces near deli counter. All Potentially hazardous food shall be stored at 41°F or lower. Cheese moved to less crowded refrigerator that temped below 41°F pts assigned to PE114	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-26-2024	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)	0.00	Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations. Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair. The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.	1. WALK-IN FREEZER: Observed Grime buildup on the floors. remove grime buildup and evaluate cement seal to see if it is still smooth and easily cleanable.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-26-2024	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.	1. BAKERY HAND WASH soap and paper towel were not available at the hand wash sink. keep both stocked at all times to encourage hand washing.	0125 BAKERY
8-26-2024	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.	1. Observed facility did not readily have the ingredients and label information for the baked goods available for consumers. Ensure Label information is readily available for the consumer. (reference the label requirements in the violation comments)	0125 BAKERY
8-26-2024	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. BAKERY WALK-IN: Floors in the walk-in were sticky and had grime build up. Remove grime build up and evaluate floor seal. 2. BAKERY WALK-IN: Condenser observed to have an ice buildup, evaluate this unit to prevent ice buildup which can accumulate and contaminate food below.	0125 BAKERY
8-26-2024	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	6.00	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.	Rpt. 1. Observed whipped cream stored standing up in a flat display refrigerator. This refrigerator was not sufficient to store the whipped cream, which was temped at the lowest 46°F. All food less than 10°F were moved to refrigerator temping below 41F The container states this product shall be refrigerated and it is considered a Potentially hazardous food (PHF). all whipped cream moved to proper refrigerator. Cease storing whipped cream in improper display refrigerators. 2. Observed Cut watermelon stored in the display refrigerator near the entrance door. the watermelon temped at 46F when probed. this display unit does not keep PHF food below 41F. cease storing PHF in this refrigerator until it can be shown to maintain food temperature at below 41F. Watermelon moved to a refrigerator temped below 41F° 3. Observed that facility was storing melon in a stand alone refrigerator in the fruit prep area in the center of the store. (refrigerator adjacent to the door) this unit was not keeping temp below 41°F. Evaluate and repair. Melon inside temped at 46°F and were moved to refrigerator that temped below 41°F. 4. Observed the bottom shelf of the display fridge near the front entrance and fruit prep center did not keep temp below 41°F. Tamales and other PHF food stored on this shelf temped at around 46°F. All food out of temp by less than 10 degrees was moved from this unit to a colder unit. Evaluate display case bottom shelves.	0114 RETAIL MARKET 30,001+ SQFT

Rating on date 3-01-2023: Satisfactory (Total Points: 7.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
3-01-2023	No violations were noted during this inspection.	0.00	This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable.	no violations observed	0125 BAKERY
3-01-2023	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.	Observed the temperature of the canned whipped cream in the produce display was measured at 46 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to deeper section of display cooler at 41ºF.	0114 RETAIL MARKET 30,001+ SQFT
3-01-2023	No violations were noted during this inspection.	0.00	This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable.	no violations observed	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 1-21-2021: Good (Total Points: 6.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
1-21-2021	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.	FRONT MEN'S RESTROOM: Heavy dust accumulation on the ventilation fan cover in the ceiling. Clean.	0114 RETAIL MARKET 30,001+ SQFT
1-21-2021	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) BEER CASE REACH-IN REFRIGERATORS: Debris accumulation on the bottom shelf edges. Clean. 2) MILK/EGG WALK-IN REFRIGERATOR: Dust accumulation near the fan boxes. Clean. 3) MILK/EGG WALK-IN REFRIGERATOR: Heavy debris (dried milk and plastic) accumulation on the floor underneath the white catch trays. Deep cleaning required. 4) WALK-IN FREEZER: Some lights have are not fully functional (1/4-1/2 lights inside some units are not functional). Repair. 5) WALK-IN FREEZER: Loose food packages (ice cream, pasta, etc.) on the floor underneath rolling blue carts. Clean. 6) MEAT DEPARTMENT: Replace any cutting boards with heavy grooves/scratches/stains (sticker labels, front cutting boards, etc.)	0114 RETAIL MARKET 30,001+ SQFT
1-21-2021	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.	MOP/JANITORIAL AREA: Chemical containers mixed with packaged beverages (items marked for returns) in this area. Clean and organize.	0114 RETAIL MARKET 30,001+ SQFT
1-21-2021	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) MEAT DEPARTMENT: The hot water valve at the handwashing station near the front meat display case stays in the "on" position once activated and one would have to pull it forward to turn the water off. Repair. 2) PRODUCE DEPARTMENT: Clogged faucet head at the 3-compartment sink causing water to squirt in several places. Repair. 3) PRODUCE DEPARTMENT: Clogged faucet head at the handwashing station causing very low water flow. Repair. 4) CHEESE/DELI MEAT REACH-IN REFRIGERATORS: Dust/debris accumulation on the shelf edges. Clean. 5) SOUR CREAM/BUTTER REACH-IN REFRIGERATORS: Dust/debris accumulation on the shelf edges. Clean.	0114 RETAIL MARKET 30,001+ SQFT
1-21-2021	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.	PRODUCE DEPARTMENT: There was no sanitizer available at the 3-compartment dishwashing sink. Manager was able to locate a sanitizer refill bag during the inspection. Equipment used to trim/cut product shall be properly washed, rinsed, and sanitized at all times.	0114 RETAIL MARKET 30,001+ SQFT
1-21-2021	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)	0.00	Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations. Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair. The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.	1) CAKE DISPLAY REFRIGERATED CASE: Food debris accumulation on the glass door tracks. Clean. 2) BAKERY KITCHEN: Debris accumulation on the silver aluminum trays. Clean. 3) BAKERY OVEN: Repeat violation. Dark rust-like accumulation near the two filters. Clean. 4) BAKERY WALK-IN FREEZER: Ice accumulation at the fan box. Clean and repair. 5) BAKERY WALK-IN FREEZER LIGHT COVER: Brown residue inside the light cover. Clean. 6) BAKERY WALK-IN FREEZER: Debris accumulation inside the rolling carts used for storing cakes. Clean. 7) BAKERY WALK-IN FREEZER: Debris accumulation on the floor underneath the rolling carts used for storing cakes. Clean. 8) BAKERY WALK-IN FREEZER: Debris accumulation on the silver aluminum trays. Clean.	0125 BAKERY
1-21-2021	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)	0.00	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) DELI HATCO HEATING WELL HOT HOLDING UNIT: Repeat violation. Debris (plastic cups/lids) and dark residue accumulation underneath unit. Clean. Return the black kick board strip back to its original location (like the other strips in this same area). 2) DELI CEILING NEAR THE EXHAUST HOOD AREA: Dust accumulation near the ceiling vents. Clean.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-21-2021	Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)	1.00	All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use: (a) At least 10-foot candles for the following: (1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas. (2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned. (3) Inside equipment, such as reach-in or under-the-counter refrigerators. (b) At least 20-foot candles for the following: (1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption. (2) In server stations where food is prepared. (3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. (c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.	DELI EXHAUST HOOD: Replace the 2 non-functioning light bulbs.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-21-2021	The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)	0.00	All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.	DELI HANDWASHING STATION: Clogged faucet head causing very low water flow. Repair.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-21-2021	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)	0.00	Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations. Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair. The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.	1) DELI PREP REFRIGERATORS: Some cutting boards with deep grooves/scratches/stains. Repair or replace. 2) DELI HATCO HEATED WELL HOT HOLDING UNIT: Replace the non-functioning light bulb. 3) DELI HATCO HEATED WELL HOT HOLDING UNIT: Replace the 5 missing temperature control knobs. 4) DELI WALK-IN REFRIGERATOR: Dust accumulation near the ceiling fans. Clean. 5) JUICE BAR: Repair or replace the heavily grooved/scratched/stained cutting board.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)