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Facility: La Dona Cocina LLC
Address: 6984 N. Winton Way, Winton, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-14-2021: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-14-2021 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) 0.00 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. NOTE: discussion about possible future plans to convert some of the dining room space into a walk in cooler or walk in freezer. Reminder to submit an application, fee, and electronic plans to Merced County Buildings Division and Merced County Environmental Health for review and approval PRIOR to beginning any remodel construction activities. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-14-2021 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) Observed janitorial sink hose bibbs lack backflow protection devices. Provide backflow protection at all faucets where hoses are or may be attached.

(2) Observed exterior of grease trap has peeling paint and rusting surfaces. Repair such that all surfaces are smooth, easily cleanable, non porous, and meet a commercial grade standard.

NOTE: Grease trap currently located inside beneath three compartment sink, pre-existing in this location. As long as the grease trap is repaired as outlined above / maintained in a smooth and cleanable condition, is kept clean, and does not create odor issues or vermin attraction, it is CONDITIONALLY APPROVED to remain in the current location. It is highly recommended, at the time of the next remodel submittal, to include relocating the grease trap to an alternative pre-approved location.
1-14-2021 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. Paper provided showing Iris is signed up for a Food Manager Class. Provide copy of certificate to MCDEH as soon as class is completed. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-14-2021 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 0.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. REMINDER NOTE: all food not under active preparation should always be protected from potential contamination with lids or coverings that are smooth, easily cleanable or disposable, and that will not create a potential for germ transfer to or from the food. Do not use absorptive materials such as towels to cover food; use plastic, aluminum, or reusable commercial grade plastic or metal lids or similar on containers. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-14-2021 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 walls next to janitorial sink are unfinished, exposed foil type material and wall studs. Provide approved wall finishes on areas immediately adjacent to the janitorial sink that meet the commercial grade standard (smooth, easily cleanable, non porous, able to withstand repeated cleaning and scrubbing), such as FRP, ceramic tile, high gloss paint, or similar. Cove tile is also required at the floor / wall junction in all areas where water use occurs / near sinks and food prep areas in particular. As the existing floor is concrete, a 'topset' coving material that is not less than 4 inches high and includes a 3/8" radial curve between the wall and floor surface may be used. Pre approval of wall material and cove material is highly recommended prior to installation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-14-2021 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) Observed lack or tag or other proof of last date of ANSUL service / serviced within the last six months. Operator attempting to schedule appointment for servicing, tentative appointment with Jorgenson within 24-48 hours, or possibly Rahn's on Monday. Provide proof of appropriate servicing of ANSUL within the last six months for safety. REQUIRED before permit can be released (for safety). [Proof provided via email 1/22/2021, permit released same date]

(2) Observed grease residue buildup particularly on the two left orange rubber caps on the ANSUL spray heads under the hood. Clean or replace such that surfaces are smooth and clean especially above food prep and cooking areas.

(3) Observed shelves above the back sink are are peeling paint in spots, bowing, and wood material is starting to split. Repair or replace the shelves. All food and utensil storage areas need to be smooth, easily cleanable, non porous, and made of durable material capable of withstanding repeated cleaning and scrubbing without creating a potential for contamination (flaking, splitting, peeling, or similar) [correct by 2/14/21].