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Facility: Foster Freeze
Address: 1401 Winton Way, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 9.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 12-22-2020: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-22-2020 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. Observed the lack of a working probe thermometer at the facility to check food temperatures. Provide a working probe thermometer at all times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-22-2020 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 the reach in portion of the walk-in fridge near the cook line area was measured at 44F during inspection. Do not keep any potentially hazardous food items in this section. Facility may use an ice bath to keep the burger patties cold during hours of operation in this section only if food items maintain a temperature of 41F and under.

Observed the temperature of the two door fridge unit in the front service area was measured at 43F during inspection. Temperature was adjusted during the inspection and dropped below 41F. Keep all potentially hazardous food items at 41F and under at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-22-2020 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 temperature of the hand wash sink in the restroom was measured below 90F during inspection. The hot water was turned off at the time of inspection and then turned on during. Water temperature measured above 108F when the hot water was turned on. Adjust so water temperature is between 100F - 108F.

Observed a water hose attached to the three compartment sink. Provide a backflow prevention device on the faucet between the hose and faucet.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-22-2020 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.
Observed the temperature of the hand wash sink in the restroom was measured below 90F during inspection. The hot water was turned off at the time of inspection and then turned on during. Water temperature measured above 108F when the hot water was turned on. Adjust so water temperature is between 100F - 108F.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-22-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 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. (CDI) Observed the temperature of the food items inside the two door fridge unit in the front service area was measured at 43F during inspection. Temperature was adjusted during the inspection and dropped below 41F. Keep all potentially hazardous food items at 41F and under at all times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)