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Facility: McDonalds #1313
Address: 206 W Olive Ave., Merced, 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 3-19-2025: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-19-2025 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 the inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-09-2024: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-09-2024 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 the inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 10-31-2022: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-31-2022 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 that the bottom door of the Beverage Air glass door cooler does not seal. Repair door 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-31-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 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. Observed sausage burritos and gacon stored in the Beverage Air glass door cooler at 44 degrees Fahrenheit. Potentially hazardous food (PHF) is required to be refrigerated at 41 degrees Fahrenheit or less. Move PHF to walk in cooler at 41 degrees Fahrenheit or less. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-04-2021: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-04-2021 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. Observed the temperature of the kitchen display measures at 44F. Remove all PHF food. Foods were moved to the walk-in refrigerator 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS