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Facility: Gustine High School
Address: 501 North Ave, Gustine, 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 12-11-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-11-2018 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.
[1] Observed water temperature in office / staff restroom meets a maximum of 59 degrees fahrenheit. Repair so as to provide handwashing water in staff restroom at not less than 100 degrees fahrenheit.

[2] Observed lack of handwashing reminder sign in staff restroom. Provide required sign.
0122 CAFETERIA [SCHOOL]
12-11-2018 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. [1] Observed buildup around counter mounted can opener in storage room near back of cafeteria, some contact paper still present on immediately adjacent shelf. Remove contact paper. Properly seal all storage shelving to improve cleanability of surfaces. Improve cleaning frequency / efficacy in the immediate vicinity of the counter mounted can opener in order to prevent the accumulation of visible residue.

[2] Observed minor buildup of particulate matter beneath hot water heater. Improve cleaning frequency to prevent the accumulation of visible residue. NOTE: All permanent equipment should be on legs at least six inches off the floor to allow for cleaning beneath equipment, or should be properly sealed to the floor to prevent the intrusion of particulate matter beneath equipment pieces.
0122 CAFETERIA [SCHOOL]
12-11-2018 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. Observed drain line for walk-in cooler terminates to the ground on the exterior of the unit. Reroute drain line such that all grey water is appropriately routed to an approved sanitary sewer connection. Also discussed possible vermin exclusion options and sealed roofing issues, to submit correction plan / completion schedule within 30 days (by 1/11/19). [Temperatures in walk in unit verified at 10-12 degrees fahrenheit] 0122 CAFETERIA [SCHOOL]


Rating on date 1-26-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-26-2018 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
4.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

REPEAT: Observed lack of knowledge of the location of a copy of the current year's health permit. Maintain a copy of the current year's health permit at the facility location. Failure to post the health permit in a conspicuous place. 0122 CAFETERIA [SCHOOL]
1-26-2018 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.
Observed improvement in the condition of the storage shelf surfaces for cleanliness. However, contact paper is not an approved surface. Properly repair or replace all storage surfaces such that they are smooth, easily cleanable, non porous, discourage food particle buildup, and meet a commercial grade standard. 0122 CAFETERIA [SCHOOL]


Rating on date 12-18-2017: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-18-2017 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 two cases of canned goods sitting directly on the floor in the pantry closet. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. Cans immediately moved up on to shelving units. Corrected during inspection. 0122 CAFETERIA [SCHOOL]
12-18-2017 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.
Observed light fixture in pantry closet lacks the required shatterproof cover. Cover located, being re-installed on light fixture. Light fixtures in area 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. Corrected during inspection. 0122 CAFETERIA [SCHOOL]
12-18-2017 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 / grease / dust particle buildup clogging the grease filter squares in the hood to the degree that the grease filter squares are being "lifted" up out of their frames when the vent fans are turned on, allowing grease / vapor laden air to completely bypass the filtering material. 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. If the filters cannot be sufficiently cleaned to allow for proper air flow and grease extraction, replace filters. If the entire hood is to be replaced, ensure all needed permits are obtained and plans are submitted and approved by all relevant enforcement agencies including MCDEH prior to replacing hood. 0122 CAFETERIA [SCHOOL]
12-18-2017 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 2.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Per discussion with staff, barbecue grill is being used to cook hamburgers for student lunches, and sandwich assembly is happening at the barbecuing location outside. Distance to closest handwashing sink unknown (greater than 20 feet), satellite food operational statement not submitted or approved, approved satellite food prep not listed on health permit, open approved outdoor open air barbecue not listed on health permit. Voluntarily ceasing use of the barbecue grill setup at this location until such time as appropriate approval procedures can be requested and implemented for the additional food handling activities. Expansion of food handling activities were observed without prior review and approval by the Merced County Division of Environmental Health. 0122 CAFETERIA [SCHOOL]
12-18-2017 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 lack of test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips daily to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). 0122 CAFETERIA [SCHOOL]
12-18-2017 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 2.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed lack of sanitizer of sufficient strength being dispensed from the wall mounted dispenser above the three compartment sink for use in the rag buckets and for use on dishes in the third sink compartment. Instructed employee in manual sanitizing techniques. Perform manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use (200 PPM quat for at least 60 seconds). Re-sanitize all utensils / dishes / food contact surfaces prior to the next meal period.

Further investigation shows sanitizer concentrate line is not able to hold suction / "drops" the concentrate back into the jug whenever feed unit is turned off, large amount of air having to "work out" each time sanitizer is dispensed, leading to low sanitizer levels in dispensed mixture. Have unit checked / repaired / serviced. Manually dose sanitizer for mixing purposes until the dispensing unit is properly repaired. Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location.
0122 CAFETERIA [SCHOOL]
12-18-2017 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) Observed contact paper that was used on dish / food storage shelves is peeling, ripped, torn, gouged, and is not smooth. Edges of contact paper are curling up, sticky side trapping dirt / food particles, and contact paper itself may become a potential source of contamination. Properly repair or replace all storage surfaces such that they are smooth, easily cleanable, non porous, discourage food particle buildup, and meet a commercial grade standard.

(2) Observed propane tanks in the pantry closet that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. Propane thanks being removed from the food facility.
0122 CAFETERIA [SCHOOL]
12-18-2017 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
2.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

(1) Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Copy located, printed, posted immediately. Corrected during inspection.

(2) Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection.

(3) Observed lack of knowledge of the location of a copy of the current year's health permit. Maintain a copy of the current year's health permit at the facility location. Failure to post the health permit in a conspicuous place.
0122 CAFETERIA [SCHOOL]