| 8-07-2024 |
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 atPE113
|
0113 RETAIL MARKET 15,001-30,000 SQFT
|
| 8-07-2024 |
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)
| 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.Observed that more than 4 paper towel dispensers were improperly stocked with paper towels preventing them from being used. provide training to all staff on how to properly stock paper towel dispenser.
2.Observed hot water temps at the womens restroom hand wash near the back of the store temped at 94F provide warm water of 100-108F for at least 15 seconds.
3. Observed the womens restroom in the back did ot have access to the sinks on both ends. repair so they have access to 100-108F water.
4. Observed hand wash sink near the walk-in and 3-comp by online orders reached 108F and continued to climb past 108F hand wash sinks with mixing faucets shall not go past 108F repair and evaluate all sinks with mixing faucets.
5. Observed that all hand wash sinks in the deli did not reach 100F. a minimum of 100F is required and not more than 108F for at least 15 seconds. repair.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 8-07-2024 |
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.
|
1. Observed facility did not have access to the most recent inspection report. provide at all times for consumers
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 8-07-2024 |
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)
| 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 the hood above the chicken rotisserie had not been serviced since 2022 and had visible grease accumulation. have this hood serviced and clean grease residue off surrounding walls/ceiling.
2. Observed hood above the fryer station had not ben serviced since 2022. have this hood serviced and clean grease residue around walls and ceiling.
3. Observed grease residue buildup on ceiling tiles above the ovens in the bakery. increase frequency and efficacy of cleaning. Grease is a fire hazard and vermin attractant.
4.Observed that the tiles connected to the steam pipe above the dish machine were no longer smooth an easily cleanable. clean/repair.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 8-07-2024 |
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
| 7.00 |
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.
|
Observed sub surfacing sewage on the floor in the mens restroom near the front of the store. Clean sewage from the floor and repair plumbing. cease use of restroom until it is repaired.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 8-07-2024 |
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)
| 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 that the hot water at the hand wash sink in the 3-comp room was temped at a max of 97F but would constantly lower to below 90F. Repair this unit so it consistently stays between 100-108F for at least 15 seconds. points assigned to PE101
|
0125 BAKERY
|
| 8-07-2024 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
|
Provide a testing method to confirm the accuracy of the thermometer of the dish machine. facility did not have a method to check temperature of the dish machine.
|
0125 BAKERY
|