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Facility: Country Waffles
Address: 845 W Pacheco Blvd, Los Banos, 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 5-09-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-09-2018 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.
ORANGE FLOOR TILES AT THE COOK LINE: The cracked/deteriorated floor tiles underneath the orange floor mats have been replaced. Secure and grout the loose tiles. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-09-2018 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) 4.00 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) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Heavily scratched and stained cutting board. Clean and resurface or replace.

2) LARGE WHITE CUTTING BOARD AT THE WELLS COOKING UNIT: Board is stained and warped. Clean and repair or replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 3-28-2018: Unsatisfactory - reinspection required (Total Points: 17.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-28-2018 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) 4.00 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) (3) BLACK SUNBEAM TOASTERS: Units rated for household use only. Replace with commercial units.

2) WALK-IN FREEZER: Water leaking from fans and causing ice accumulation on tubs of food underneath the fans. Clean and repair.

3) WALK-IN FREEZER: Ice accumulation on the pipes and wall near the fans. Clean and repair.

4) WALK-IN FREEZER: Cover the exposed white and red electrical wires near the fans.

5) WALK-IN FREEZER: Mold accumulation on the exterior of the door. Repair and repaint.

6) WALK-IN FREEZER: Loose metal floor cover. Secure.

7) DRY STORAGE ROOM: Black residue accumulation on the large, circular, white containers used to store salt, sugar, flour, etc. Clean or replace. REPEAT VIOLATION

8) WALK-IN REFRIGERATOR: Mold accumulation on the deteriorated, clear plastic strips near the door. Replace.

9) WALK-IN REFRIGERATOR: Mold accumulation on the interior door and door frame. Clean and repaint.

10) WALK-IN REFRIGERATOR: Dust accumulation on the non-functional fan. Clean. Remove fan if it is no longer being used.

11) WALK-IN REFRIGERATOR: Dust/mold accumulation the walls and some shelving units. Clean.

12) WALK-IN REFRIGERATOR: The metal rod with a circular push button used for exiting the refrigerator was missing causing the inspector to be locked inside the unit. Inspector was able to exit after operator came to open the door. Operator discovered the push button on the floor underneath the ice machine. Secure the loose rod with the push button as this is a serious safety matter. REPEAT VIOLATION

13) UNDERNEATH THE AUTOMATIC DISHWASHER: Cover the exposed electrical wires. REPEAT VIOLATION

14) 2-DOOR TALL BEVERAGE AIR REFRIGERATOR: Rusty white shelves. Repair or replace.

15) 1-DOOR SMALL REFRIGERATOR NEAR THE SMALL EXHAUST HOOD: Cracked/deteriorated gray seal around the door. Food debris accumulation in the cracked seal. Replace. Do not use tape to repair.

16) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Cracked/deteriorated gray seal around the door. Food debris accumulation in the cracked seal. Replace. Do not use tape to repair.

17) 1-DOOR SMALL REFRIGERATOR STORING EGGS: Heavily scratched and stained cutting board. Clean and resurface or replace.

18) UNDERNEATH THE COOKING EQUIPMENT: Heavy grease/dust accumulation on the bottom exterior of all the cooking equipment. Deep cleaning required. (Many exposed electrical wires with grease and dust accumulation underneath the cooking equipment and operator stated the wires are inactive and there is no power source. The wires belong to the existing Wells cooking equipment that has not been in operation for many years. The top surface of the Wells unit is still being used as a food prep area. When the facility undergoes a kitchen remodel or a change of ownership, this unused/non-functional Wells unit will need to be removed from the facility.) REPEAT VIOLATION

19) LARGE WHITE CUTTING BOARD AT THE WELLS COOKING UNIT: Board is stained and warped. Clean and repair or replace.

0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 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) 2.00 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.
1) WALL UNDERNEATH THE COOKING EQUIPMENT: Heavy grease accumulation on the wall. Deep cleaning required.

2) ORANGE FLOOR TILES AT THE COOK LINE: Several cracked/deteriorated floor tiles underneath the orange floor mats. Liquid and food debris accumulation in this area. Replace.

3) COOKING AREA: Food debris accumulation on the floor. Increase cleaning frequency.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 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. DOUBLE-STACKED FOOD TUBS AT THE FOOD WARMING UNIT NEAR THE GRILL: Hot food temperatures measured less than 135 F. The other food tubs at this unit that were not double-stacked measured above 135 F. Discontinue this practice and check food temperatures regularly (Cold potentially hazardous foods must be at or below 41 F and hot potentially hazardous foods must be at or above 135 F). 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 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) 2.00 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. 2-DOOR TRUE REFRIGERATOR: Provide a thermometer inside this unit. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-28-2018 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
BACK DELIVERY DOOR: Gap towards the bottom of the door with sunlight visible through the gaps. Close the gaps to prevent vermin entrance. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS