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Facility: Turf Liquors
Address: 6596 N Winton Way, Winton, 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 10-09-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-09-2019 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 dry cloths being stored beneath the soda machines in the customer area, and in the cupboard beneath the left soda machine. When asked what the cloths were there for, employee stated for customers to wipe outside of cups in case of overfilling, or to wipe up splash residue left by customers. Cease this practice. Wiping cloths may only be used once unless they are stored in a sanitizer solution between each use. Cloths immediately removed. Corrected during inspeciton.

Use of cleaning cloths to wipe service counters, scales, and other surfaces more than once before laundering or sanitizing.
0110 RETAIL MARKET<2000 SQ FT (HM3)
10-09-2019 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) 2.00 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
Observed maximum attainable hot water temperature at the three compartment sink is 117ºF, and the maximum attained temperature at the janitorial sink was 111ºF. Adjust or repair so as to provide water to all warewashing and janitorial sinks at not less than 120ºF.

Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks (100-108ºF).
0110 RETAIL MARKET<2000 SQ FT (HM3)
10-09-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed minor build up of dust residue on the fan blade covers inside the walk-in beer cooler is starting. Clean and increase frequency to prevent visible build up accumulation. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-09-2019 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.



(1) Observed sleeves of lids for the styrofoam soda cups stored directly on the floor inside the cupboard beneath the left soda machine. Cease this practice. Ensure all food / contact surface items, including disposable ware, are stored in a protected manner not less than six inches off the floor. Lids immediately relocated. Corrected during inspection.

(2) Observed lowest shelf of display racks in beer walk in cooler are 1-3 inches off the ground. Adjust lowest shelf in each display area such that items displayed for sale / no longer in their original shipping containers are stored and displayed not less than six inches off the ground (for food safety, and for ease of cleaning beneath racks / reducing potential debris accumulation).
0110 RETAIL MARKET<2000 SQ FT (HM3)
10-09-2019 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.
Observed ice scoop near the ice machine is being stored on a ream of copy paper. Cease this practice. Ensure all food contact surfaces are stored in a way that protects them from potential contamination / reduces cross contamination potential. Also ensure all food contact surfaces are appropriately washed, rinsed, and sanitized not less than once in each 24 hour period (including all soda and beverage nozzles, ice scoops, tongs, trays used to hold scoops or tongs, and similar). 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-09-2019 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.
Observed a roll of toilet paper sitting on top of the spindle for the toilet paper dispenser, instead of being installed in the dispenser. Cease this practice. Install the toilet paper in the dispenser for sanitary dispensing purposes / to reduce cross contamination potential.

Provide toilet tissue. Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
0110 RETAIL MARKET<2000 SQ FT (HM3)