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Facility: Santa Nella Travel Center
Address: 12310 S. Hwy 33, Sant Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 7.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-26-2019: Satisfactory (Total Points: 7.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-26-2019 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. No violations were found during the inspection in the RETAIL MARKET <2000 SQ FT portion of the facility. 0110 RETAIL MARKET<2000 SQ FT (HM3)
2-26-2019 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. Observed the temperature of the chili sauce and nacho cheese sauce in the countertop heated dispensing unit were measured at 105°F and 113°F. Hold all hot potentially hazardous foods at or above 135°F. Items out of temperature by more than 10°F were immediately voluntarily discarded. Do not use this unit to hold hot cheese or hot chili sauce until it is repaired or replaced / shown to consistently be able to hold temperature at or above 135°F at all times. Unit removed from counter for repair evaluation. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-16-2017: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-16-2017 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. Observed both cut vegetables (celery and carrot sticks) cups and fruit salad (cantaloupe, honeydew, pineapple and grapes) cups being held in a non mechanical display bin partially nestled into ice, top half of cups sticking out of ice. Lower portion of cups reading 40-42º, upper portions 48-50º+. No written time control plan. Fruit mixture includes cut melon. Discontinue this practice. PHF foods must be held at or below 41ºF at all times; cups protruding from ice in the display do not maintain proper temperatures. If the fruit mix continues to contain cut melon, you must keep the cups at or below 41ºF, such as with a mechanical refrigeration unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-16-2017 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, 11485, 114185.1, 11485.2, 114185.3) 2.00 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.
Observed staff wiping down counters with terry cloth rags, no sanitizer buckets. Discontinue this practice. For rags to be used more than once, they must be sanitized between uses, such as by immersion in a solution of 100 PPM chlorine for at least 30 seconds. Recommend using at least two rags in each sanitizer bucket to allow for appropriate contact time of rag in sanitizer. Do not use rags more than once without sanitizer.

Use of cleaning cloths to wipe service counters, scales, and other surfaces more than once before laundering or sanitizing.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-16-2017 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.

Observed men's restroom lacks the required handwashing sign. Failure to post a handwashing sign in each toilet room. Sign provided to staff and immediately posted during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)