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Facility: Forebay Chevron
Address: 28960 Gonzaga Rd, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 5-08-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-08-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.

(1) Observed opened cases and single bottle beverages sitting directly on the floor in the walk in cooler. Cease this practice. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.

(2) Observed damaged / vendor credit hold items in multiple locations in the facility, none are labeled. Designate and label a specific area for vendor credit holds to ensure damaged / outdaed / non saleable items are not unintentionally returned to the sales floor where they could be purchased by a customer. Keep vendor credit hold areas clean and organized so as to avoid the unintended formation of a vermin attraction nuisance.
5-08-2019 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) 2.00 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 back area (2 comp sink also conditionally approved as the designated handwash sink). 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. Do not keep rolls of paper towels on top of the dispenser. Do not block 2 compartment sink as it is also the designated handwash sink at this location. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-08-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 2.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Per conversation with employee, low contact food surfaces (soda nozzles, ice scoops, jerky tongs, coffee pots, etc) are being washed rinsed and sanitized at least once a week, possibly as often as every other day. Increase wash / rinse / sanitizing frequency on all low risk food contact surfaces to not less than once in each 24 hour period, more often if needed. High risk contact surfaces (tongs used with the hot dogs and tornadoes, for example) shall be washed / rinsed / sanitized not less than once in each 4 hour window. Keep the 2 compartment sink open and available for the required wash / rinse / sanitize procedures. Do not use the two compartment sink as a storage area for other items. Employees inadequately trained.

Note: Current food manager certificate for this location expires in August 2019. Ensure a new Food Manager Certificate for at least one employee is renewed by the time the current certificate expire . (Food manager certificates are good for 5 years from the date of issue). Any additional employees who also handle open food items should also have at least a food handler's card, and provide a copy for the store site within 30 days of the date of employment, and renewed at a sufficient frequency so as to keep unexpired copies on site (food handler cards are good for 3 years from the date of issue).
5-08-2019 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) 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.
(1) REPEAT: Observed the edges of the cut out in the cupboard around the floor sink beneath the cappuccino machine are still not sealed. Seal the cut edges of the cupboard material around the floor sink. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling, or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material that allows easy cleaning, meets a commercial grade standard and facilitates maintenance.

(2) Observed particle board material that is not sealed, being used for the storage shelf surfaces on the rack near the walk in cooler door. Seal or replace shelving such that it is smooth, easily cleanable, and nonabsorbent.

(3) Observed buildup of powder residue inside and around the heads of the cappuccino machine. Increase cleaning frequency so as to avoid the unintended attraction of vermin.
5-08-2019 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.

(1) Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. Information being provided on how to look up electronic report copy online is being provided to the facility on this date. Corrected during inspection.

(2) Observed lack of the required employee handwashing reminder sign in the womens restroom. Post the required sign. Failure to post a handwashing sign in each toilet room.