Which Merced County food business failed health inspections this week?
Reality Check is a Merced Sun-Star series holding those in power to account and shining a light on their decisions. Have a tip? Email tips@mercedsun-star.com.
In recent inspections conducted over the past week, one Merced County food business earned a failing grade in a food-safety inspection from the county's Environmental Health Division.
Three restaurants across the county were inspected between April 25 through May 1.
One received a good rating and one received a satisfactory rating.
The county gives 'good' ratings to businesses with six or fewer violation points, 'satisfactory' ratings for seven to 13 violation points, and 'unsatisfactory' ratings for 14 or more violation points.
The one 'unsatisfactory' rating was given to Tacos El Tono, located on 9th Street in Los Banos.
During an April 29 inspection violations found at restaurant included:
▪ Potentially hazardous foods shall be held at or below 41-45 degrees or at or above 135 degrees.
▪ 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.
▪ When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.
▪ Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165 degrees.
Those problems and others added up to 24 violation points for the restaurant.
Champion Grill Buffet in Merced received a satisfactory grade during a May 1 inspection. This was a follow-up inspection after the restaurant earned an unsatisfactory grade on April 10.
The buffet restaurant received seven violation points on May 1 for not having an adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
The inspections represent a snapshot of conditions found at the time of a visit and may not indicate a pattern of good or bad food safety practices.
In most instances, if an inspector finds a problem, it's something that can be fixed on the spot. This can include having enough bleach or sanitizer in the water used to wipe down food-preparation areas, replenishing soap, paper towels and toilet paper in the restrooms, or reminding employees to wash their hands and wear gloves and hairnets.
But some violations are considered more serious and, in some instances, can result in immediate closure of restaurants or food businesses when they are observed by health inspectors. Those may include insect or vermin infestations; refrigerators that don't keep food cold enough or steam tables that don't keep food hot enough to inhibit bacterial growth, or clogged sinks or drains that cause contaminated water to back up into kitchens.
A lack of hot water is one of the most common violations that health inspectors find when they make their routine visits. Hot water at a temperature of at least 120 degrees is considered important by inspectors for safely washing pots, pans, dishes and glasses, and 100 degrees for employees to wash their hands.
Merced County's Environmental Health Division maintains a database of restaurant and food inspections online for public viewing at its web page, www.countyofmerced.com/597/Environmental-Health; click the 'Food Inspections' tab along the left side of the page.
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