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Facility: Campus Cafe
Address: 3600 M St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-14-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed scoops being stored in food containers with the handles making contact with the food product. Store all scoops and utensils in a way to prevent potential contamination. Scoop handles should not make contact with food items. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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 VIOLATION) Observed the cutting board at the food prep fridge unit has become discolored. Repair or replace unit so it is not discolored, smooth, and easily cleanable.

Observed the fridge unit at the front cook line area temperature measured at 46F. Have unit evaluated and repaired so it is at 41F and lower.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
11-14-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 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. Observeved the temperature in the prep table in front of the cook line area was at 47F. Have the unit repaired so that it is at 41F or lower. Food items on the upper portion measured at 52F. Salsa and cut tomatoes were discarded during inspection. Do not use unit until it is repaired and is shown to maintain temperature of 41F or lower.

Observed the temperature of the hot holding unit measured at 120F. Fried rice inside the unit measured at 114F. All food items inside the unit was discarded during inspection. Have unit repaired so that it keeps hot food at 135F or higher.

NOTE: Salad bar items may be kept at 45F or under, only if items are discarded after 12 hours/at the end of the day.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS