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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)


Rating on date 6-13-2019: Unsatisfactory - reinspection required (Total Points: 24.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-13-2019 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.
REPEAT: 1) FLOOR UNDER THE COFFEE ISLAND CABINETS: Dirt and debris (lids, cups, creamers) accumulation. Clean.


REPEAT: 2) FLOOR UNDER THE SODA MACHINE CABINETS: Dirt and debris (cups, lids) accumulation. Clean.


REPEAT: 3) FLOOR UNDER THE HOT DOG ROLLER CABINETS: Dirt and debris (nacho cheese and chili bags, chips) accumulation. Clean.


REPEAT: 4) SODA SYRUP BOX RACK AREA: Sticky residue accumulation on the floor. Clean.

Several cabinets below the drink areas also have 'dripped' residue on the cabinet doors both inside and out, and several of the cabinet handles have significantly sticky residue accumulation. Debris and residue also found in the area around and below the microwave. 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)
6-13-2019 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 lack of any toilet paper in the dispenser in the restroom used by employees. Provide toilet paper in the permanently mounted dispenser for sanitary dispensing purposes. 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-13-2019 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.
Observed multiple cooler cases that are not stocked. Employee states coolers have been 'down since April' and they have not been able to get them working consistently, not stocked with food. Several other pieces of equipment around the store that do not appear to be in use, general accumulation of many items that may not be necessary to the operation of the food establishment, overall clutter lack of space creating cleaning, stocking, and potential safety issues / possibly blocking emergency exit(s).

Repair non functional equipment, or remove items from the store. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter both for safety and to prevent the unintended formation of vermin harborage.
0110 RETAIL MARKET<2000 SQ FT (HM3)
6-13-2019 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 rightmost fan in the beer cooler cooling unit is rattling significantly, fan blade nut appears to be missing, blade has dropped down inside the safety cover, secondary hole worn thru center part of blade due to vibration from turning shaft still rubbing / vibrating against the center part of the fan blade. Repair. 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-13-2019 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. 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. 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. 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-13-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed dirt, grime, and / or food particle buildup:
(a) in the shelf where milk is displayed (dried milk residue)
(b) on the front of the customer area soda machines
(c) inside the powdered flavored hot beverage machine
(d) inside the iced coffee machine
(e) on the floor inside multiple walk in coolers, especially beneath and behind display racks
Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; 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)
6-13-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed non-intact cases of beverage items sitting directly on the floor in the walk in coolers. Also observed the lowest shelf on the rack set used for milk is only about 3" off the floor. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 0110 RETAIL MARKET<2000 SQ FT (HM3)
6-13-2019 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) 2.00 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.
Observed the third compartment of the three compartment sink appears to be used for storing some items (cups, scrubbers, brushes, etc). Center compartment had multiple glass soda bottles in it, per staff, being washed off due to sticky residue. When asked about the frequency of use of the three compartment sink for sanitizing purposes (asked about soda nozzles specifically), employee stated nozzles are washed / rinsed / sanitized about once a week, but high risk surfaces (condiments) are done every four hours.

Do not use three compartment sink for storage. Keep the three compartment sink available for its intended use. Ensure all high risk food contact surfaces are washed rinsed and sanitized not less than once in each four hour period, and low risk food contact surfaces are washed rinsed and sanitized not less than once in each 24 hour period (more often if needed). Immediately sanitize all low risk food contact surfaces / beverage nozzles / ice scoops / tongs / etc. Retrain all employees.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-13-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
(1) Observed lights in the room with the soda syrup box rack / janitorial sink / three comp sink / handwash sink lack shatterproof covers or construction. Spiral bulb over soda syrup rack box is coming apart. Repair. Provide the required shatterproof protection.

(2) Observed the middle light in the beer cooler is not functioning, bulb may be burned out. Replace bulb and/or repair.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-13-2019 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) 2.00 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) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink:
(a) behind the register area (dispenser completely missing)
(b) next to the three compartment sink (dispenser empty)
(c) in the restroom (dispenser empty)
Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.

(2) Observed that the handwash sink next to the three compartment sink is blocked with racks and orange safety cones, not easily accessible. Remove items. Do not block access to handwash sinks at any time in a food prep or dish washing area.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 3-21-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-21-2018 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) 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.
1) WALK-IN REFRIGERATOR (BEER AND WATER): Mold accumulation on some beverage shelves and liners. Clean.

2) WALK-IN REFRIGERATOR (BEER AND WATER): Dried residue on the floor where the milk used to be located. Clean.

3) WHIP CREAM MACHINE: Increase cleaning frequency on the interior and exterior of the machine.
0110 RETAIL MARKET<2000 SQ FT (HM3)
3-21-2018 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. SODA MACHINE DRAIN PIPES: Repair the left side drain pipes to maintain the minimum 1 inch air gap between the rim of the floor sink and the end of the drain pipes (similar to the right side drain pipes). 0110 RETAIL MARKET<2000 SQ FT (HM3)
3-21-2018 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) 2.00 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) FLOOR UNDER THE COFFEE ISLAND CABINETS: Dirt and debris (lids, cups, creamers) accumulation. Clean.

2) FLOOR UNDER THE SODA MACHINE CABINETS: Dirt and debris (cups, lids) accumulation. Clean.

3) FLOOR UNDER THE HOT DOG ROLLER CABINETS: Dirt and debris (nacho cheese and chili bags, chips) accumulation. Clean.

4) SODA SYRUP AREA: Sticky residue accumulation on the floor. Clean.
0110 RETAIL MARKET<2000 SQ FT (HM3)
3-21-2018 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. There were no violations noted in the open food program area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)