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Facility: McDonald's
Address: 430 First Ave., Gustine, 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 2-14-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-14-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed buildup of what appears to be soda syrup debris on the floor and side of containers below the soda syrup rack box area in the back of the kitchen. Modify / increase cleaning protocols / frequencies to avoid the accumulation of visible residue and potential vermin attraction.

(2) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(3) THIRD REPEAT: Observed dirt, grime, and / or food particle buildup in the cabinets below the customer area soda fountains. Some surfaces are rusted, multiple tangled hoses and drain lines, leaking moisture not being entirely piped to the floor sink drain appears to be exacerbating issues in this area. Buildup of residue in floor sink also observed. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth, easily cleanable, non porous, and meet a commercial grade standard.

Please correct the repeat non-compliant condition and email pictures of corrected condition to LChildress@co.merced.ca.us within 7 days (no later than 2/21/19) to avoid a potential reinspection and associated fee(s).
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-06-2017: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-06-2017 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) 2.00 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.
Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink by the burger cooler area (roll of paper towels on the back of the cooler next to the sink, not in the dispenser, does not allow for sanitary single paper towel dispensing). Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times. Roll of paper towels installed in dispenser. Corrected during inspection.

Observed the handwashing sink next to the ice machine has a pitcher on it, and is partially blocked by a wet floor caution cone (appears it was being stored in front of the sink). Cease this practice. Use handwashing sinks only for handwashing. Do not block access to hand washing locations at any time. Failure to provide adequate access to handwashing facilities in a food preparation area. Pitcher and cone moved. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2017 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 lack of the required handwashing signs being present in both restrooms. Signs provided to staff during the inspection, immediately posted. Corrected during inspection. Failure to post a handwashing sign in each toilet room. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. SECOND REPEAT: Observed dirt, grime, and / or food particle buildup in the cabinets below the customer area soda fountains. Some surfaces are rusted, leaking moisture not being entirely piped to the floor sink drain appears to be exacerbating issues in this area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2017 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 measured level of sanitizer in rag bucket at the start of the inspection was ~10 ppm. Bucket immediately taken to back, changed out solution. Re-measured new bucket, now reading ~100 ppm chlorine. Ensure rag bucket solutions are maintained at the required ppm strength and are changed out whenever the solution becomes turbid / discolored. Failure to maintain proper concentration of sanitizing solution used for cleaning cloths. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-06-2017 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 2.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health.
Observed lack of the current year's health permit being posted within the facility. Ensure that the current year's valid health permit is posted within the facility.

Observed lack of the current year's CDFA dairy plant license for the soft serve machine being posted within the facility. Ensure that the current year's valid CDFA license is posted within the facility.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)