Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Hilmar High School
Address: 7807 N Lander Ave, Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 12-16-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-16-2019 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) 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.
Observed use of a terry cloth towel to line the bottom of a Turbo Air refrigerator holding beverages (bottled water). Remove towel. Towels do not constitute a commercial grade smooth and easily cleanable surface. Towel immediately removed. Corrected during inspection. 0122 CAFETERIA [SCHOOL]
12-16-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 3.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

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. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(1) Observed lack of knowledge of the correct procedure for use of a "clean" compartment in a 3 compartment sink as a handwash location / lack of knowledge of the need to sanitize a 'clean' sink compartment after use as a handwash location. Staff initially indicated use of the restroom sink by staff, but paper towel and soap dispensers are mounted above the three compartment sink. Staff were informed the restroom sink cannot count as the required handwash location for the food prep area.

Demonstration of correct procedure to allow the three compartment sink to be used as a conditionally approved handwash location / sanitizing of the sink compartment after hand wash use / before clean dish rinsing use. Ensure staff are properly instructed on sanitizing the sink compartment after handwashing / before dishwashing if both activities are taking place in the three compartment sink, or install a (pre approved by MCDEH) handwash sink in the main cafeteria kitchen space for use by staff.

(2) Observed very low water flow from the handwash sink in the womens restroom in the cafeteria building. Water that is coming out is about half the diameter of a pencil, is coming to temperature. Investigate / correct water flow issue to ensure adequate quantity of warm water for sufficient handwashing. [email received on 17 Jan 2020 with copy of work order completed 18 Dec 2019 for cleaned aerator on restroom sink which increased water flow]