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Facility: Vanessa Ice Cream
Address: 7020 Walnut Ave., Winton, 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 1-25-2023: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-25-2023 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 observed 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 7-01-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-01-2019 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered. 		Observed fruit and leche bars produced on site (CDFA license previously confirmed) that are in slide top glass freezers that are within reach of customers. A small sign on the corner of each freezer asks customers not to grab individual bars, that they will be handed to the customers.

Owner has ordered a replacement freezer units (order receipt verified during inspection, ordered 6/17/19), were supposed to be delivered last week. New units will have shields so customers can see but not grab products directly, in order to comply with the 'per request' opportunity to provide ingredient information (if the 'per request' method is used, a list of all the ingredients for all items so dispensed must be available on site for customer review, and employees must be able to provide any customer who asks with the ingredient information for any items for sale in this manner, to comply with allergen / ingredient information requirements). Owner also showed a binder they have been assembling with pictures / ingredient lists / actual labels (when obtainable) for the bars they are freezing on site.

Thirty day extension given for complete resolution of compliance with labeling / information requirements, to allow 'shielded' / employee access only freezers to be delivered and put in use, to email picture of installed units once set up / operating (within 30 days). Picture(s) of correction may be emailed to Loreina.Childress@countyofmerced.com. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-01-2019 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) 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 edges of some of the sliding panels on the glass top bar freezers have been repaired with duct tape. Owner has ordered a replacement freezer units (order receipt verified during inspection, ordered 6/17/19), were supposed to be delivered last week.

Thirty day extension given for complete resolution of compliance with commercial grade equipment condition requirements, to email picture of installed units once set up / operating (within 30 days). Picture(s) of correction may be emailed to Loreina.Childress@countyofmerced.com. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-01-2019 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, 114185, 114185.1, 11485.2, 114185.3) 4.00 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. 		SECOND REPEAT: Observed the solution holding wiping cloths measured <10 PPM Chlorine. Be sure all employees are trained to use chlorine test strips to make appropriate sanitizer solution for wiping cloths and dish washing. Make sure solution is 100PPM. Solution remixed and remeasured, now at 100 PPM. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 5-29-2019: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-29-2019 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, 114185, 114185.1, 11485.2, 114185.3) 4.00 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. 		REPEAT: Observed the solution holding wiping cloths measured well above 200PPM Chlorine. Be sure to use chlorine test strips to make appropriate sanitizer solution for wiping cloths and dish washing. Make sure solution is 100PPM. Solution diluted 3 times and remeasured, now at 100 PPM. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-29-2019 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) 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 edges of some of the sliding panels on the glass top bar freezers have been repaired with duct tape. Cease this practice. Remove duct tape. Duct tape does not constitute a smooth, easily cleanable, commercial grade finish. Properly repair or replace items repaired with duct tape such that they meet the required commercial grade standards. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-29-2019 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. Observed lack of a backflow protection device at the threaded faucet installed on the janitorial sink located in the restroom. Provide backflow protection at the janitorial sink, or render the faucet incapable of having a threaded hose attached, such as by grinding off the threads on the faucet. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-29-2019 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) 2.00 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.
 (1) Observed restroom door does not self close. Appears self closing device has been removed. Provide the required self closing mechanism on the restroom door, and keep door closed when restroom is not being actively cleaned.

(2) Observed toilet paper is on the toilet paper dispenser, not in the toilet paper dispenser. Attempts to install the paper in the dispenser demonstrated the dispenser is too wide / will not properly hold the toilet paper currently present in the restroom. Toilet tissue shall be provided in a permanently installed dispenser at each toilet that allows for sanitary dispensing. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-29-2019 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered. 		Observed fruit and leche bars produced on site (CDFA license confirmed) that are in slide top glass freezers that are within reach of customers. A small sign on the corner of each freezer asks customers not to grab individual bars, that they will be handed to the customers. All bars lack labels listing the required identifying and ingredient information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items, or move unlabeled items such that they are not directly accessible by customers unless provided to the customer by an employee on a 'per request' basis. If the 'per request' method is used, a list of all the ingredients for all items so dispensed must be available on site for customer review, and employees must be able to provide any customer who asks with the ingredient information for any items for sale in this manner, to comply with allergen / ingredient information requirements. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-29-2019 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. (1) Observed the temperature of the melon and cucumber protruding above the max fill lines in the flip top cooler was measured at 46°F. Keep all cold potentially hazardous foods at or below 41°F. Overfilled chopped produce was shifted to other containers and placed in the lower reach in cooler. Melon in the flip top remeasured below the max fill line, now at 41°F. Corrected during inspection.

(2) Observed items in the glass door display refrigerator, including pink 'agua de fruitas' measuring at 43-44°F, ambient air reading 50+°F. Unit adjusted down, rechecked after 15 minutes, ambient air now reading 46°F. Adjusted more, rechecked again after an additional 15 minutes, agua de fruitas now measuring 42°F. Continue to monitor / adjust this unit to ensure it is consistently capable of holding food at or below 41°F at all times. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)