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Facility: McDonald's @ Wal-Mart
Address: 1575 W Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-11-2019: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-11-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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. (1) Observed the temperature of the parfait cups in the glass display cooler were measured at 46 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to the reach in under counter cooler near the front counter handwash sink.

(2) Observed the temperature of the half & half in the countertop dispensing unit for coffee add ins was measured at 47-54°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature half & half was voluntarily discarded, to only use UHF creamer cups until unit is repaired and consistently holding temperature at or below 41ºF.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019 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 minor buildup of soda residue on the doors and in the cabinets below the customer area soda machine. Increase cleaning frequency so as to prevent the accumulation of visible residue. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019 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.
(1) Observed buildup of ice in the walk in freezer cooling unit. Investigate cause and repair to prevent excessive ice buildup in this unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019 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
Observed multiple locations in this facility where handwashing faucets are 'auto on' and non adjustable at the faucet for temperature. All automatic on faucets fail to stay on for the required 15 seconds (average between 1-3 seconds per faucet), and several do not have water temperatures that meet the required temperature range of 100-108ºF:

- Kitchen hanwash sink auto on for ~2 seconds, max temp 112ºF+ (too hot)
- Front counter handwash sink auto on for 1-2 seconds, max temp 127ºF+ (too hot)
- Womens restroom handwash sinks auto on for ~2-3 seconds, max temp 88ºF (too cold)
- Mens restroom handwash sinks auto on for ~2 seconds, max temp 89ºF (too cold)

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.

Install combination faucet or adjust the premixing faucet so that it supplies warm water for a minimum of 15 seconds while both hands are free for washing.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019 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 the volume of water output for the prep sink, even when the faucets are fully open, is a stream less than half the diameter of a pencil. Investigate / repair such that the faucet is capable of delivering water at a sufficient volume for the food prep jobs that may be performed at this sink location (generally not less than a gallon per minute, minimum). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)