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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
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-03-2022: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-03-2022 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 for this section. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-03-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 4.00 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 right side fridge unit that holds the prepackaged pickles, cheese, and other potentially hazardous food items was measured at 50F. Food temperatures was measured at 47F. Move all PHF and do not use this fridge unit until it is at 41F and under.

Observed the temperature of the walk-in fridge section that was holding milk and naked juices was measured at 43F. This section must be at 41F. Keep all potentially hazardous food items at 41F and under. Recommend swapping sections with one that is 41F.
0110 RETAIL MARKET<2000 SQ FT (HM3)
3-03-2022 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) 1.00 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. Observed the lack of a working thermometer affixed to the warmest part of the refrigerator units holding the prepackaged potentially hazardous food items. Provide one in each unit at all times. 0110 RETAIL MARKET<2000 SQ FT (HM3)
3-03-2022 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 the build up of spilled milk debris on the floor and racks of the display area for the milk gallons. Clean/sanitize and increase frequency to prevent build up.

Observed the build up of soda syrup and debris on the soda dispenser nozzles and the machine where the nozzles screw into. Clean/sanitize and increase frequency to prevent build up.
0110 RETAIL MARKET<2000 SQ FT (HM3)