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Facility: Carniceria Los Cerritos
Address: 235 W. 12th St. Ste I, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 14.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-15-2021: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-15-2021 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 specific violations noted for retail program. 0110 RETAIL MARKET<2000 SQ FT (HM3)
1-15-2021 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 specific violations noted for COMMISSARY. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED
1-15-2021 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 1.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health.
Observed lack of the current health permit for the retail market. After previous owner left, the meat market owners took over the retail space and did not obtain a permit to do so. Permit issued today. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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. Observed all the following was done without approval.
1) A new larger walk in was installed on the eastern side of the store, drained outside.
2) The old existing walk in unit was moved near the western back door and was decreased in size, drained outside.
3) A reach in refrigeration unit was installed near the front door on the western side of the store and indrectly drained over a floor sink.
4) New retail flooring was installed. This is approved and will not need to be changed.
5) An ice machine was installed on the eastern side of the store and was draining outside.

Construction or remodeling of a food facility was observed without plans approved by the Division of Environmental Health.
Failure to comply with all applicable codes.
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.

Plans must be submitted showing all changes.
New walk in and existing walk in be installed and moved. New refrigeration, new
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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. Observed the two walk in units and the ice machine are draining outside the facility after the unapproved remodel.
All walk in units and the ice machine must indirectly drain indoors over a floor sink or equivalent.
Discussed moving the ice machine into the room where the reach in is currently draining over a floor sink. The smaller walk in can drain there too.
The larger walk in unit either needs another floor sink installed or a condensate pump installed.
All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Warewashing machines may be connected directly to the sewer immediately downstream from a floor drain, or they may be drained through an approved indirect connection. Indirect waste receptors shall be located to be readily accessible for inspection and cleaning.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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. Place a thermometer accurate to within 2ºF in each hot holding unit, as practicable. Note that product mimicking sensors placed in devices located in the unit may be approved in lieu of an ambient air sensor. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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.
Observed a gap in the flooring between the quarry tile at the eastern exit to the kitchen and the old VCT retail flooring. Fill in gap with VCT or quarry tile and install a transition strip to make it a smooth tranistion.

The restroom flooring and wall finishes are degraded. Install new approved flooring. Ceramic tile, commercial sheet vinyl, sealed concrete etc, are some choices. Our office must approve the chosen finishes prior to installation. FRP or equivalent must be installed on the wall starting at the top of the cove base a minimum of 4 feet.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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.
Observed an employees phone on a cutting board. Employee clothing or personal effects stored in improper area of the food establishment. Removed during inspection. Employee clothing or personal effects stored in improper area of the food establishment. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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 chicken in the right hot holding unit was measured at 125-145 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to kitchen cooking units and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-15-2021 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.
Observed wood bowls and contact paper on shelves of produce reach in. Remove.

Observed the bottom shelves of the prep cutting board tables have build up of rust making them no longer easily cleanable. Evaluate and repair or replace.

Observed the cutting boards are grooved and discolored, do not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Observed the mop sink had been removed. Discussed installing a new mop sink in the restroom that will serve as a hand sink and a mop sink. A faucet that has back flow prevention is required, such as a vacuum breaker.

Observed the smaller walk in was stalled incorrectly. All of the following needs to be addressed:
1) The panels do not fit tightly and there are many gaps between them. Repair or replace panels so it fits correctly.
2) A flood light was installed for lighting and it is unclear whether the lights are shatterproof.
3) Holes and gaps are present throughout. Seal all gaps properly with cleanable sealant. Do not leave any holes in the walls. Provide caps for the holes.
4) Wiring in the smaller walk in is exposed and appears to be installed in a dangerous manner. Obtain a building permit to repair wiring.
5) The fans in the small walk in are missing their left panel. Provide.

Observed contact type paper sheets that look like tiles were installed on the display refrigeration unit holding meat. Repair, clean sticky residue off, and repair surface of unit as needed.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)