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Facility: Gustine Middle School
Address: 28075 Sullivan Road, Gustine, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-14-2018: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
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 being installed at this location, not currently in use, no plans submitted / no approval from MCDEH. Submit the required information for review / approval process. DO NOT USE this unit for food storage until approval has been received from MCDEH for this unit.
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.

Rating on date 12-18-2017: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-18-2017 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
REPEAT: Observed unused dish machine is still present beside/beneath the three compartment sink area. Repair/return this equipment to use, or remove the unused equipment. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter to prevent vermin attraction / harborage. 0122 CAFETERIA [SCHOOL]
12-18-2017 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 2.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed the strength of the quat sanitizer in the rag buckets and in third compartment of three comp sink measuring approximately 100 PPM. Review of procedures with employees indicates dispensed quat solution from the wall unit was being further diluted with detergent dispensing solution and / or water to try and get ~150 PPM. Instructed employee in proper manual sanitizing strengths and techniques. Perform manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use. Use the test strips per the package instructions to verify the proper strength for the chemical sanitizer being used (200 PPM for quat, 60 second minimum immersion time). Do not further dilute sanitizer dispensed from the wall unit unless checked first; frequently test the sanitizer strength to ensure consistent sanitization of all food contact surfaces in this location. New sanitizer mixed for buckets and in third sink compartment. Corrected during inspection. 0122 CAFETERIA [SCHOOL]