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Facility: Circle K #712
Address: 547 W. I St., Los Banos, 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 7-15-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-15-2019 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. All violations cited during the prior inspection under the FOOD ESTAB. W/ FOOD PREP 0-49 SEATS area of the facility have been corrected. Good improvement. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-15-2019 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) 4.00 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.
SECOND REPEAT: 1) FLOOR UNDER THE COFFEE ISLAND CABINETS: Dirt and debris (sugar packets, creamers, dust, splash residue) accumulation. Improve cleaning frequency and effectiveness.
SECOND

REPEAT: 2) FLOOR UNDER THE SODA MACHINE CABINETS: Dirt and debris (cups, lids, dust, splash residue) accumulation. Improve cleaning frequency and effectiveness.


SECOND REPEAT: 3) FLOOR UNDER THE HOT DOG ROLLER CABINETS: Dirt and debris (dust, straws, wrappers, food particles) accumulation. Improve cleaning frequency and effectiveness.
SECOND

REPEAT: 4) SODA SYRUP BOX RACK AREA: Sticky residue accumulation on the floor still present. Improve cleaning frequency and effectiveness.

Increase cleaning frequency in all these areas to **PREVENT** the accumulation of visible residue that may also act as a vermin attraction.
0110 RETAIL MARKET<2000 SQ FT (HM3)
7-15-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. REPEAT: Observed dirt, grime, and / or food particle / dried liquid buildup is still present:
(a) in the shelf where milk is displayed (minor amount of dried milk residue still present)
(b) significant sticky semi dried liquid residue particularly beneath both the customer area soda machines
(c) inside the powdered flavored hot beverage machine
(d) on the floor inside the main walk in cooler, especially beneath and behind display racks
(e) on / in multiple cabinets below the drink areas ('dripped' residue on the cabinet doors both inside and out, one door difficult to even open due to the amount of sticky residue holding the door closed, and several of the cabinet handles have significantly sticky residue accumulation)
(f) beneath / in the area around and below the heated roller units

Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all areas subject to debris accumulation, food spills, or particulate buildup (including under cabinets and equipment on cabinets) are cleaned at a sufficient frequency to PREVENT the accumulation of visible residue, and to stop potential vermin attraction. Ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
0110 RETAIL MARKET<2000 SQ FT (HM3)
7-15-2019 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) 4.00 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. SECOND REPEAT: SODA MACHINE DRAIN PIPES: Observed lack of one inch minimum air gap between the drain lines under the beverage area and the rim height of the floor sink. Appears the lines were raised higher than what was observed at the last inspection, but about half the lines are still significantly less than an inch above 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. This should be periodically checked for all drain lines to all floor sinks throughout the facility. 0110 RETAIL MARKET<2000 SQ FT (HM3)