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Facility: Best Western Andersen's Inn
Address: 12367 S Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-17-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-17-2019 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) 2.00 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.
(1) Observed restroom door lacks self closing hinges. Provide a self closing mechanism on the restroom door.

(2) Observed lack of the required handwashing reminder sign in the restroom used by kitchen area employees. Provide the required reminder sign within the restroom in a visible location.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-17-2019 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) 4.00 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. (1) REPEAT: Observed lack of knowledge of the location of a commercial grade probe thermometer to verify hot foods are being reheated to not less than 165ºF. Obtain and use. Failure to provide an approved probe thermometer.

(2) Observed lack of a thermometer in multiple cold holding units at this location (refrigerators and freezers). Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-17-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
Observed terry cloth towels being used to store clean dishes on. Observed lack of a rag bucket being used with the appropriate sanitizer concentration for wiping down food service counters and areas.

Do not use terry cloth towels as a storage surface for clean utensils or food items. Ensure rag buckets are set up with the appropriate strength of sanitizer in each bucket to ensure rags are properly sanitized after each use to reduce the potential for cross contamination, or that each terry cloth rag is used only ONCE and is then laundered before being reused. If opting to store rags in sanitizer solution between uses, recommend use of the 'two rag per bucket' method to increase likelihood rags are being left in the sanitizing solution for the required amount of time (30 seconds for 100 PPM chlorine, or 60 seconds for 200 PPM quat).
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-17-2019 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) 2.00 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 renovation has occurred at this location without prior plan approval. Do not replace, upgrade, or structurally renovate food areas or equipment without prior approval in writing from MCDEH. Obtain and submit specification sheets for the equipment in the kitchen area that could not readily be identified as commercial grade (chest freezer).

**CONDITIONAL APPROVAL** of the quarry tile flooring with the non-curved cove pieces installed 'blunt nose' style at the floor/wall juncture, AS LONG AS the floor/wall juncture areas are kept free of food debris and particulate accumulation. If excessive accumulation is observed at future inspections, proper coving with a 3/8" radial curvature may be required to be installed.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-17-2019 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) 2.00 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 multiple pieces of food related equipment in the renovated kitchen space that are rated for household use / not marked as rated for commercial use:
(a) First Amana household refrigerator / freezer
(b) Second Amana household refrigerator / freezer
(c) Upright Amana freezer
(d) Panasonic microwave
Remove or replace all non commercially rated equipment. All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / approved for commercial use. Submit specification sheets for new equipment items to MCDEH for review and approval **PRIOR** to purchase / installation of replacement equipment pieces. Replace household grade equipment items within 120 days (before 3/1/20).

(2) Observed storage shelves below plastic bins are unsealed particle board. Also observed shelf material where clean dishes are being stored are terry cloth covered, unsealed particle board. Remove, repair, or replace all food contact and / or storage surfaces for food and utensil items such that they are smooth, easily cleanable, non porous, and meet a commercial grade standard. Do not store clean dishes in direct contact with porous surfaces (such as particle board or terry cloth towels).
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 7-25-2018: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-25-2018 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) 2.00 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. Observed lack of knowledge of the location of a probe thermometer to verify hot foods are being reheated to not less than 165ºF. Obtain and use. Failure to provide an approved probe thermometer. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-25-2018 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) 2.00 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 the seal on the concrete floor in the three compartment sink room is worn, no longer totally smooth and sealed, slightly rough in areas. Repair, reseal, or replace. 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, easily cleanable, non porous, meet a commercial grade standard, becoved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. HIGHLY RECOMMEND having a sample of any new or replacement flooring material approved by MCDEH prior to installation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-25-2018 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) 2.00 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 a bag of cleaning cloths blocking the handwashing sink adjacent to the employee restroom. Do not block handwashing sinks. Failure to provide adequate access to handwashing facilities.

(2) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the employee restroom area. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-25-2018 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed five gallon jugs of water used for the water dispenser near the breakfast bar area are being stored directly on the floor in front of and beneath the three compartment sink. Relocate. All food and beverages shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-25-2018 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) 2.00 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 unsealed wood installed behind and above the three compartment sink area. Repair, replace, or remove. Ensure all surfaces in areas where utensils are washed or stored, where food is prepared or stored, or where water fixtures are present are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)