| 2-25-2020 |
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)
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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.
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REPEAT: Observed the drain line for the walk in freezer (WIF) / walk in cooler (WIC) unit still drains directly to the ground outside of the back of the unit. Evidence inside of WIF that drain line is not fully draining, ice accumulation / icicles forming inside the unit / hanging off the backmost WIF cooler unit.
Reroute / re plumb the drain line such that condensate waste water is appropriately conducted to a sanitary sewer connection, such as to a floor sink with the appropriate air gap.
WIC / WIF unit also appears to have been installed without a roof structure.
Provide equipment specification information and a time line to Merced County Department of Environmental Health for correction.
NOTE: per the 4/18/19 NCR inspection notes from Shannon Warkentin / signed by Mark Rubalcava (of M&J Restaurant Equip. & Repair of Stockton), the following information was provided regarding walk in unit plan review requirements:
- Proposed sump would require an air gap, OR an condensation unit built to evaporate the waters.
- New walk in unit(s) will be under a roof but will open to the outside; roof will also cover the sump and doors.
- Fly air curtains are to be installed over all doors that open outside from the walk in units.
- A plan check application, electronic plans, and a full set of proposed equipment specifications must be submitted electronically to MCDEH (FoodProgram@countyofmerced.com) along with the required plan check fee of $295.
- Written approval shall be obtained from MCDEH prior to beginning the actual installation of the proposed unit.
- Additional plan check information / guidance can be found on our website at:
* www.countyofmerced.com/eh
* select "Resources"
* select "Food Facility Plan Review"
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0122 CAFETERIA [SCHOOL]
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| 2-25-2020 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
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Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
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Observed rags in the kitchen area being left in the bottom of the three compartment sink and hung on the sides of the sink, not being kept in sanitizer. Cease this practice. Ensure all rags used more than once are stored in an appropriate sanitizer solution for the required length of time to reduce the potential for cross contamination (Chlorine = 100 PPM for 30 seconds minimum, or Quat = 200 PPM for 60 seconds minimum). Do not leave rags on counters or work surfaces for re-use unless they are stored in sanitizer solution between uses.
Discussed the need to NOT intermingle sanitizer/rag buckets used on cafeteria tables with those used in the food prep areas; recommend use of different colored sanitizer/rag buckets for use in the kitchen area, versus those to be used only on the tables / in the customer area.
Use of cleaning cloths to wipe service counters, scales, and other surfaces more than once before laundering or sanitizing.
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0122 CAFETERIA [SCHOOL]
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| 2-25-2020 |
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.
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REPEAT: Observed the existing hood over the heat generating equipment still does not appear to be moving any detectable CFM of air volume, fan in hood may be non functional. Per staff, unit was repaired after last inspection and has since broken again, recent work order put in for repairs.
Repair or replace so hood properly functions as required. Ventilation shall be provided to remove toxic gases, cooking odors, steam, heat, greases, vapors, and smoke from the food establishment. To prevent sanitation and fire-safety hazards, and to provide a reasonable level of employee comfort, exhaust hoods must be maintained in good condition. Air balance reports are recommended every five years to ensure hood is functioning at its designed capacity specifications. Hood servicing should include air balance calculations, which may include air conditioning as part of the makeup air. Do not alter or replace an existing exhaust hood without written pre-approval from Environmental Health and from the Building Department. Note that approval from the Fire Department may also be required.
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0122 CAFETERIA [SCHOOL]
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| 2-25-2020 |
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)
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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.
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(1) Observed the 'gravity lock' knife holder on the wall near the handwashing sink was removed for cleaning during the inspection. Removal of the knife holder from the wall exposed a worn patch behind the knife holder that includes chipping paint as the knife holder mounts directly over the wall surface. Repair or replace the damaged wall area to the right of the handwashing sink in the kitchen, including the area behind where the knife holder mounts. Recommend use of a durable surface material, such as stainless steel or FRP, in order to avoid damage / chipping to the underlying surface that may become a source of potential contamination on the knife blades stored in the knife holder unit.
(2) Observed floor beneath the dish machine area is worn / torn in spots completely through to the sub-flooring. Appropriately repair / replace the damaged flooring. If a DIFFERENT type of flooring is elected for the repair other than an exact "like for like" replacement, have the new flooring material evaluated and/or approved by MCDEH prior to changing the type of flooring in the water use / food prep part of the kitchen areas, including under the dish machine. 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, easily cleanable non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
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0122 CAFETERIA [SCHOOL]
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| 2-25-2020 |
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.
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(1) Observed the Manitowac ice maker has been repaired with masking tape. Cease this practice. Remove masking tape. Masking tape 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.
(2) Observed wheeled unit used to hold / roll the large Hobart mixing bowls is made of laminated particle board that has been 'rough cut' in the center to cradle the bottom of the large bowl's curves, but leaving particle board material rough, exposed, and unsealed. Properly repair or replace the unit such that all surfaces used in the kitchen that may be subject to food spill or splash potential are sealed, smooth, easily cleanable, nonabsorbtive, and meet a commercial grade standard.
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0122 CAFETERIA [SCHOOL]
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