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Facility: Merced Transition Center
Address: 333 W 18th St, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 9-30-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-30-2019 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 the water temperature for the mop sink was measured at 110°F. Provide hot water at 120°F for the mop sink. Hot water was provided at 120°F. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 9-17-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-17-2018 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. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 2.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-17-2018 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. Ensure transport time is less than 30 minutes if food will be out of the safe temperature range. <41ºF or >135ºF.
Ensure hot waster for the janitorial sink is at 120ºF
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-17-2018 All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) 2.00 Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning. Observed the lack of a mop sink/janitorial sink for the disposal of liquid waste. Properly dispose of liquid waste into a proper sewer connection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-17-2018 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 the lack of thermometers to measure the temperature of food as it is received. Provide one accurate to 2 degrees Fahrenheit or 1 degree Celsius. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)