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Facility: Volta School
Address: 24307 W. Ingomar Grd., Volta, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-16-2024: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-16-2024 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 during inspection 0122 CAFETERIA [SCHOOL]


Rating on date 5-24-2023: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-24-2023 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) 3.00 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. Observation: 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.

Violation: Cafeterias must have one employee who holds a Food Safety Manager certificate from an American National Standard Institute approved course and examination.

Correction: 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. 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. 		0122 CAFETERIA [SCHOOL]
5-24-2023 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) 6.00 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. 		Observation: Inspector measured the water temperature in the hand washing sinks for both employee restrooms at a max water temperature of 80 degrees F.

Violation: Provide tempered warm water, or both hot and cold running water at all hand washing sinks.

Correction: Repair sinks to provide water temped between at least 100ºF, but not greater than 108ºF.
 0122 CAFETERIA [SCHOOL]
5-24-2023 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		Observation: Observed expired test strips to measure the applicable manual sanitizer concentration. There was a bag that indicated unexpired strips were present but those strips were mixed amongst the expired ones and could not be identified.

Violation: Sanitizer solution has a required ppm that must be met. Expired Sanitizer strips do not accurately measure the PPM of sanitizer solution

Correction: Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). Ensure Strips are stored inside their expiration date labeled packaging 		0122 CAFETERIA [SCHOOL]
5-24-2023 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. Inspector Observed Frozen Prepackaged Strawberry Puree cups thawing at room temperature.
Packaging allows for room temperature thawing, The County of Merced would recommend using thawing methods used for Potentially hazardous Foods: Under cold water/Inside a refrigerator/ with a microwave.

Was informed existing 2 comp sink is used for hand washing and dish washing. Inspector recommends posting standard operating procedures on wall which indicates to keep sink empty for hand washing until dishes are being washed and to not wash hands in sanitizer basin. Facility may also want to provide a container that they may use as the "Wash" Basin and proceed to Hand Wash in the Rinse Basin, to allow for hand washing and dish washing simultaneously 		0122 CAFETERIA [SCHOOL]


Rating on date 5-26-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-26-2022 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) 6.00 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) 1ST EMPLOYEE UNISEX RESTROOM NEXT TO THE OFFICE: Pre-mixed running water measured a maximum of approximately 70 F. The user does not have the ability to readily adjust the water temperature at the faucet. Repair to provide temperated water 100 F - 108 F or replace the faucet to provide separate hot and cold water valves so the user can readily adjust the water temperature at the faucet. (A water heater was available nearby behind the wall so you may want to connect to this water heater to have hot water. Recommend having this restroom as the designated restroom for food staff, once hot water is provided).
 0122 CAFETERIA [SCHOOL]


Rating on date 4-15-2021: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-15-2021 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. 		1) 1-DOOR TALL BEVERAGE-AIR REACH-IN REFRIGERATOR: The protective paint coating on the shelves have peeled off causing rust/corrosion. Repair or replace.

2) (2) MILK BOX REFRIGERATION UNITS: The protective paint coating on the shelves have peeled off causing rust/corrosion. Repair or replace. 		0122 CAFETERIA [SCHOOL]
4-15-2021 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) 1.00 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.
 1) GIRLS RESTROOM (NEXT TO METAL RAMP) NEAR THE PLAYGROUND: Replace the missing floor tiles.

2) METAL RAMP TO THE BOYS AND GIRLS RESTROOMS: The non-slip coating has peeled/flaked off in some areas causing large corrosion sections and uneven walking surfaces. Repair.

3) 3RD EMPLOYEE UNISEX RESTROOM (NEXT TO THE METAL RAMP) NEAR THE PLAYGROUND: Replace the missing floor tiles near the entrance. 		0122 CAFETERIA [SCHOOL]
4-15-2021 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) 1ST EMPLOYEE UNISEX RESTROOM NEXT TO THE OFFICE: Pre-mixed running water measured a maximum of approximately 70 F. The user does not have the ability to readily adjust the water temperature at the faucet. Repair to provide temperated water 100 F - 108 F or replace the faucet to provide separate hot and cold water valves so the user can readily adjust the water temperature at the faucet. (A water heater was available nearby behind the wall so you may want to connect to this water heater to have hot water)

2) 2ND EMPLOYEE UNISEX RESTROOM NEXT TO THE LIBRARY: Pre-mixed running water measured a maximum of approximately 70 F. The user does not have the ability to readily adjust the water temperature at the faucet. Repair to provide temperated water 100 F - 108 F or replace the faucet to provide separate hot and cold water valves so the user can readily adjust the water temperature at the faucet. (A water heater was available nearby behind the wall so you may want to connect to this water heater to have hot water)

3) 3RD EMPLOYEE UNISEX RESTROOM (NEXT TO THE METAL RAMP) NEAR THE PLAYGROUND: Repair to provide temperated water 100 F - 108 F or replace the faucet to provide separate hot and cold water valves so the user can readily adjust the water temperature at the faucet. (A water heater was available nearby behind the wall so you may want to connect to this water heater to have hot water)

*If all three employee unisex restrooms are available for use by the food service staff then they all need to have at a minimum, tempered warm water for handwashing. If a specific employee restroom is designated for the food service staff then only that restroom will need to have tempered warm water for handwashing.

 0122 CAFETERIA [SCHOOL]
4-15-2021 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e)) 		1.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

 1) HEALTH PERMIT: Post the health permit on site.

2) 2ND EMPLOYEE UNISEX RESTROOM NEXT TO THE LIBRARY: Provide a handwashing sign near the sink.

3) 3RD EMPLOYEE UNISEX RESTROOM (NEXT TO THE METAL RAMP) NEAR THE PLAYGROUND: Provide a handwashing sign near the sink. 		0122 CAFETERIA [SCHOOL]
4-15-2021 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) 1.00 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) EMPLOYEE UNISEX RESTROOM NEXT TO THE OFFICE: Repair the cracked wall area near the floor.

2) 3RD EMPLOYEE UNISEX RESTROOM (NEXT TO THE METAL RAMP) NEAR THE PLAYGROUND: Dust accumulation on the square ventilation cover in the ceiling. Clean. 		0122 CAFETERIA [SCHOOL]