Merced County - Environmental Health - Food Inspections

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Facility: Jamba Juice #620
Address: 1728 W. Olive Ave., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 1.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 5-22-2024: Good (Total Points: 1.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
5-22-2024	Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)	1.00	Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities. Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.	Observed an odor in the men's restroom. Improve cleaning and ventilation to reduce odor.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 9-21-2022: Satisfactory (Total Points: 8.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
9-21-2022	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.	Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the mens toilet room. 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.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-21-2022	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))	1.00	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 that a sign was not posted, advising customers that this facility is inspected by the Merced County Environmental Health Department and that a copy of the last health department inspection report is available for review. Post provided sign.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-21-2022	Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))	3.00	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 that potentially hazardous food is stored in refrigeration unit at a temperature above the minimum required 41 degrees Fahrenheit (41°F). In the cooler under the pinapple/peach dispenser, the temperature of Milk was measured at 49°F. Store all cold potentially hazardous foods at or below 41°F. Adjust and / or repair the unit; do not use it for the storage of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items to be relocated to another cooler at 41°F.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-21-2022	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 that the cooler under the pango/abble dispenser has a broken door latch and will not stay closed. Do not store potentially hazardous food in this unit until it is repaired.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 12-21-2021: Satisfactory (Total Points: 13.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
12-21-2021	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 the door seal of the under-counter refrigeration unit holding frozen blueberries closest to the 4-comp sink. Repair or replace seal.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2021	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.	REPEAT VIOLATION (3rd time) Observed the white sealant along the wall behind the four compartment sink has a build up of mold and bio-film. Remove and reseal after tightening the sink to the wall. Some of the sealant has been removed and facility has been trying to remove the black mold. Continue to clean and the reseal.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2021	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)	1.00	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.	Observed the thermometer in the under-counter refrigerator holding food for the turbo chef oven is not functioning. Replace. New thermometer provided during inspection.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2021	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)	7.00	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 4-compartment sink was measured at 107F. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks. Turned up during inspection. Re-temped at 122F.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-21-2021	The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)	2.00	All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.	REPEAT VIOLATION Observed the green hose leaks where it meets the faucet when the water is turned on. Repair or replace both connections to fix the leak. NEW VIOLATION Observed the hot water handle at the mop sink cannot be turned off and is leaking. Repair.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)