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Facility:
Los Banos High School
Address:
1966 Eleventh St., Los Banos, CA
The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 3.00)
0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory
Rating on date 5-22-2025: Good (Total Points: 3.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
5-22-2025
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.
1. Observed staff restroom did not have access to water of 100-108F. Repair sink so staff have water of 100-108 for at least 15 seconds at the employee handwash in the restroom.
0122 CAFETERIA [SCHOOL]
Rating on date 4-17-2024: Good (Total Points: 3.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
4-17-2024
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
3.00
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
1. Hot water observed to be 66 degrees at the boys and girls restrooms for students. When a facility offers onsite food consumption they shall offer restrooms with WARM water of 100-108 degrees F. Repair/Correct
2. Observed that employee hand wash had water measured at 69 degrees F. Employee restrooms are required to have WARM water if 100-108F degrees. Repair/Correct
0122 CAFETERIA [SCHOOL]
Rating on date 3-27-2023: Good (Total Points: 0.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
3-27-2023
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 violations observed
0122 CAFETERIA [SCHOOL]
Rating on date 5-31-2022: Satisfactory (Total Points: 7.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
5-31-2022
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 food items in the right side hot holding box sitting closest to silver refrigerators was measured at120°F- 125°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to XX 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. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.
0122 CAFETERIA [SCHOOL]