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Facility: Livingston Travel Center
Address: 435 Winton Pkwy, Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-28-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-28-2019 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) 2.00 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 non adjustable faucets at the shared restrooms in both the mens and womens sides that are measuring 69-79 degrees. Adjust or repair so as to provide handwashing water at all handwashing sinks at not less than 100 degrees but not greater than 108 degrees.

Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-28-2019 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. Observed dirt, grime, and / or food particle buildup on the floor beneath the soda syrup box rack, in the cabinet below the Pepsi fountain, and in the cabinets below the coffee prep and serving areas. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0110 RETAIL MARKET<2000 SQ FT (HM3)
1-28-2019 Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165°F. (114014, 114016) 2.00 If, at the conclusion of the reheating process, it is discovered that the minimum reheating temperature has not been achieved, the reheating process should be continued until the food reaches the required temperature within the time frame allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food shall be voluntarily discarded or impounded. Observed egg roll items on heated hot dog roller type unit that are not turning due to irregularities in the wrapper shell, top of items are measuring over 25 degrees colder than turning egg rolls in the same unit (measured temperature at 108 degrees). Per staff, items had been loaded onto roller unit less than one hour prior. Monitor temperatures periodically to ensure all items are appropriately heated before being placed in customer accessible areas for food selection / service. Items relocated to rear part of rollers behind 'block' roller to allow additional heating time. Improve monitoring frequency of heating items to ensure proper temperature control is maintained at all times.

Reheating for hot holding shall be done rapidly, and the time the food is between 41ºF and 165ºF shall not exceed two hours. All parts of the food shall reach a temperature of at least 165ºF for 15 seconds. Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant shall be heated to a temperature of at least 135ºF for hot holding. If you wish to reheat unsliced roasts to a temperature that is less than 165ºF for hot holding, consult Section 114004 for options. Note that cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-28-2019 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.

Observed lack of the required sign in each restroom to remind employees to wash hands before returning to work. Post the required signs in both restrooms. Failure to post a handwashing sign in each toilet room. 0110 RETAIL MARKET<2000 SQ FT (HM3)