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Facility: McDonalds #6853
Address: 13032 S Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 5-21-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-21-2019 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 lack of one inch minimum air gap between the drain lines under various pieces of equipment (the customer area soda machine, the drive thru area soda machine, near kitchen ice machine, and other areas in the kitchen) and the rim height of the floor sinks. 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
5-21-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 2.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
(1) Observed water temperatures at multiple 'auto on' premix / non adjustable handwashing sink locations measuring outside of the allowed 100-108ºF range (72ºF, 73ºF, 89ºF, 91ºF, and 112ºF). Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.

(2) Observed all the 'auto on' handwash sinks in this facility run for a maximum of four seconds each. Install combination faucets, or adjust the premixing faucet so that it supplies warm water for a minimum of 15 seconds.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-21-2019 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 the handwashing sink next to the three compartment sink was blocked with a meal tray, packets of chlorine sanitizer on the rim of the sink. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. Items immediately removed. Always keep all handwash sinks readily available and fully supplied for handwashing purposes only. Corrected during inspection.

(2) Observed paper towel dispenser above handwash sink by ice machine was empty, employee brought roll of paper towels while water temperature being verified in the sink. Paper towel dispenser immediately refilled. Corrected during inspection.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-21-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed bagged items in the freezers that were uncovered / not protected from potential contamination (burger patties, turnovers, biscuits, etc). Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 5-01-2018: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-01-2018 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. PLAN REVIEW FINAL
OK to open.
See comments for notes.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 11-09-2017: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-09-2017 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

Observed ice scoop for large ice machine sitting directly on top of machine next to the plastic bin it is supposed to be stored in. Scoop and bin immediately taken to sink to be washed / rinsed / sanitized. Corrected immediately. Failure to appropriately store in-use utensils between uses in such a way as to prevent contamination. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-09-2017 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 buildup on shelves of cupboards beneath customer area soda fountains. Appears one of the soda syrup boxes may be leaking also. Debris and residue buildup also in floor sink under cabinet. Improve cleaning frequency and efficacy to avoid the buildup of visible residue and to prevent the attraction of vermin.

Observed cardboard covered prep table being used for a blotter type mechanism under the egg cooking machine. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-09-2017 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: Observed diamond plate metal bolted to the kitchen floor near the back door. Other multiple cracked and broken tiles of multiple types and sizes throughout kitchen and storage areas still present near dish washing area, by storage area, and in other high traffic kitchen areas, chunks missing. Continue to work on repairing all broken and damaged tiles throughout kitchen and storage areas such that the floor surfaces are once again smooth, easily cleanable, and meet a commercial grade standard. Highly recommend having any new flooring material types approved by MCDEH prior to installation. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
11-09-2017 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: Observed the continued lack of the required one inch minimum air gap between the drain lines under the Frappe machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of all drain lines going to floor sinks and the height of the floor sink rim allows for a minimum of a one inch air gap.

Observed broken handle on left side of janitorial sink that prevents the ready adjustment of the water temperature in this location. Repair.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS