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Facility: Romero School
Address: 13500 W. Luis Road, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-31-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-31-2019 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. All violations from prior inspection have been corrected, in progress on compliance issues related to walk in cooler, cooler not currently being used. Please contact MCDEH for a check of the cooler unit prior to putting into use for food storage purposes. 0122 CAFETERIA [SCHOOL]


Rating on date 11-14-2018: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2018 No unpackaged food that has been served shall be re-served or used for human consumption. (114079) 7.00 No unpackaged food that has been served to any person or returned from any eating area shall be served again or used in the preparation of other food. Observed table setup with bins that appears to be in use as a 'sharing table'. Per staff, items that are unopened or in peels are placed in the bins for other students to share. When asked what is done with the milk at the end of the lunch period, staff states milk is usually thrown out, but that if it has been out of the refrigerator for less than 30 minutes it is sometimes returned to the cooler for reservice.
Cease this practice. PHF (potentially hazardous food) items, such as milk, that have been removed from temperature control must be served, discarded, or returned to cold holding for later donating within four hours. If PHF items are to be held for donating to off site food banks or similar, they must be kept separate from unserved milk and returned to cold holding prior to donating. Do not reserve PHF items to students that have already been served to another student. Issue immediately addressed with staff, to ensure all milks are thrown away at the end of lunch today. Corrected during inspection.
0122 CAFETERIA [SCHOOL]
11-14-2018 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 2.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Observed walk in cooler / freezer unit is being installed in the cafeteria area. No coving preset in refrigerator entry portion, sitting directly on VCT tiles in cafeteria. Unit is not yet powered up / not ready to use yet. Per staff, grant received for walk ins for at least three schools in the area. Looking for manufacturers information, check if NSF or ANSI certified. Pictures taken to review with plan check inspector. DO NOT USE the walk in cooler / freezer unit until approved by MCDEH.
Construction or remodeling of a food facility was observed without plans approved by the Division of Environmental Health. Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.
0122 CAFETERIA [SCHOOL]
11-14-2018 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 2.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
Observed lack of matching test strips to measure the applicable manual sanitizer concentration (chlorine test strips present, quat sanitizer in use). Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine, 200 ppm for quat ammonia). New test strips to be sent over from Gustine site later today. 0122 CAFETERIA [SCHOOL]
11-14-2018 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 build up of dust debris on grease filter grids under the hood. Improve cleaning frequency so as to prevent a visible buildup of dust debris. 0122 CAFETERIA [SCHOOL]
11-14-2018 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.
Observed overall improvement in the condition of the flooring, but some cracked / broken VCT tiles still present / redamaged near doorway threshold areas at each end of food pickup counter. Replace broken / cracked tiles. Investigate if subflooring may be uneven / contributing to frequent cracking of VCT tiles in these areas. 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, easily cleanable, non porous, be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
NOTE: "like for like" replacement of damaged individual VCT tiles is allowed. If the type of flooring material is to be changed, it is HIGHLY RECOMMENDED to have a sample approved by MCDEH prior to purchase / installation.
0122 CAFETERIA [SCHOOL]
11-14-2018 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.
REPEAT: Observed some of the edges especially near the corners of the laminated counter tops in the kitchen area of the facility were previously damaged and repainted where bare wood was showing, are now worn again, edges of broken laminate are jagged and lifting, paint coming off again, and laminate not adhering to the substrate. Increase the frequency of monitoring; repair / refinish / replace as appropriate so that all food and utensil storage surfaces are smooth, easily cleanable, non porous, discourage food particulate accumulation, and meet a commercial grade standard. If surface damage continues to be observed in the same areas, replacement of the counter finish material may be required. Failure to maintain kitchen equipment and utensils in a good state of repair. 0122 CAFETERIA [SCHOOL]


Rating on date 12-18-2017: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-18-2017 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 sign in the restrooms used by cafeteria staff. Provide the required signs. Failure to post a handwashing sign in each toilet room. 0122 CAFETERIA [SCHOOL]
12-18-2017 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.
Observed some cracked / broken VCT tiles in multiple areas in the cafeteria kitchen and storage areas. Replace broken / cracked tiles. 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, easily cleanable, non porous, be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
NOTE: "like for like" replacement of damaged individual VCT tiles is allowed. If the type of flooring material is to be changed, it is HIGHLY RECOMMENDED to have a sample approved by MCDEH prior to purchase / installation.
0122 CAFETERIA [SCHOOL]
12-18-2017 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 the maximum attainable water temperature for the handwashing sinks in the cafeteria restrooms is 60ºF (water at other facility sinks is meeting the temperature requirements). Adjust or repair so as to provide handwashing water at not less than 100ºF in the restrooms used by cafeteria staff. 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. 0122 CAFETERIA [SCHOOL]
12-18-2017 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.
Observed some of the edges especially near the corners of the laminated counter tops in the kitchen area of the facility were previously damaged and repainted where bare wood was showing, are now worn again, edges of broken laminate are jagged and lifting, paint coming off again, and laminate not adhering to the substrate. Repair / refinish / replace as appropriate so that all food and utensil storage surfaces are smooth, easily cleanable, non porous, discourage food particulate accumulation, and meet a commercial grade standard. Failure to maintain kitchen equipment and utensils in a good state of repair.

Observed some of the handles on the kitchen cupboard doors and drawers are loose, damaged, or missing. Repair / replace as appropriate. Failure to maintain kitchen equipment and utensils in a good state of repair.
0122 CAFETERIA [SCHOOL]