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Facility: Burger King #2671
Address: 525 Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 5-29-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-29-2019 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 the temperature of the hand washing water inside the women's restroom was measured at 72F during inspection. Repair so that hot water is between 100F - 108F for proper hand washing.

Observed the lack of soap inside the dispenser inside the men's restroom. A new container was added during inspection.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 7.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
(CDI) Observed the failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control. Food items were stated to be discarded by 2:00 PM and were still being used during inspection at about 2:15 PM. All food items out of time range was discarded during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Observed the build up of debris inside the floor drain underneath the drive thru soda machine. Clean/sanitize and increase frequency to prevent build up.

Observed lack of one inch minimum air gap between the drain lines under the drive-thru soda machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.

Observed lack of one inch minimum air gap between the drain lines under the ice machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 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 the fridge unit in the front section next to the cash register was measured at 45F - 46F during inspection. Have the unit repaired/replaced so the temperature is at 41F and under. Do not store any potentially hazardous food items in this unit.

Observed the build up of debris on the bottom side of the soda dispenser where the soda is dispensed. Clean/sanitize and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-14-2018: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-14-2018 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) 3-COMPARTMENT SINK (RIGHT SIDE FAUCET FIXTURE): Even when the hot water valve is turned off, hot water is still running. When cold water is turned on, there is hot water mixing with the cold water. Repair the faucet to function properly.

2) 3-COMPARTMENT SINK: Black pipe underneath the middle/rinse compartment leaking. Repair.

3) 3-COMPARTMENT SINK: Drain valve missing underneath the middle/rinse compartment. Valve may have been removed when pipe was repaired in the past. No way to plug compartment to hold water for proper wash, rinse, and sanitize procedures. Either replace the missing valve or provide a drain plug.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-14-2018 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. 1-DOOR SMALL FREEZER NEAR THE DISHWASHING SINK: Replace the broken thermometer. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-14-2018 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) 4.00 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 SILVER KING REFRIGERATOR NEAR THE CASH REGISTER: Replace the deteriorated gray gasket/seal around the door. There is cold air escaping near the broken seal area.

2) EXHAUST HOOD ABOVE THE CHARBROILER: Repeat violation. Heavy dark grease accumulation on the fire suppression nozzles and caps. The nozzles and caps are encrusted with the grease and in the event of fire, it is questionable if the fire suppression system will activate due to the heavy buildup. Deep cleaning required. Nozzles here should be maintained in good condition (shiny) like those above the deep fryers. This area has been written up several times in the past inspections.

3) FLOOR UNDERNEATH THE DEEP FRYERS: Repeat violation. Food debris and grease accumulation. Some grease strands hanging off the deep fryer wheels near the floor. Deep cleaning required.

4) FLOOR UNDER THE DRIVE-THRU SODA MACHINE: Cups, receipts, and sticky residue accumulation. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-14-2018 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. RESTROOMS: If the facility will provide hot running water and cold running water without a mixing faucet then the hot water should be at least 120 degrees Fahrenheit. The Men's restroom had this setup. The Women's restroom had another setup. The Women's restroom sink had only tempered water (premixed) between 100-108 degrees Fahrenheit. If the Women's restroom is supposed to have the same setup as the Men's restroom (where the customers can adjust the water temperature at the faucet), make sure the hot water is at least 120 degrees Fahrenheit. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-14-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
BACK DOOR NEAR THE GARBAGE DUMPSTERS: Gap towards the bottom of the door. Sunlight visible through the bottom. Replace the missing weatherstrip (former screw holes visible on the exterior door bottom). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS