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Facility: McDonald's Restaurant #32103
Address: Merced Mall Food Court, Merced, 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 3-20-2014: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector Comments
3-20-2014 All violations from the previous inspection have been corrected. 0.00 *Continue to follow the internal policies for time control of the food items used to prepare the sandwiches.

*Continue to follow proper glove use policies when changing between the white and blue gloves. They cannot be used at the same time.

*Continue to evaluate a way to prevent the ice build up inside the walk in freezer.


Rating on date 2-20-2014: Unsatisfactory - reinspection required (Total Points: 15.00)
DateViolationPointsCorrectionInspector Comments
2-20-2014 Failure to keep all food facilities clean, fully operative, and in good repair. 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Observed boxes and cups under the shelves in the back storage area. Clean.
2-20-2014 Failure to drain equipment in an approved manner. 2.00 All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Warewashing machines may be connected directly to the sewer immediately downstream from a floor drain, or they may be drained through an approved indirect connection. Indirect waste receptors shall be located to be readily accessible for inspection and cleaning. Observed lack of the a one inch air gap between drain lines and floor sinks in the following locations:
1) The condensate lines next to the soda syrup boxes
2) The condensate line from the ice machine
3) The condensate line from the soda machine (terminates over the floor sink near the soda syrup boxes)

Provide a one inch minimum air gap.
2-20-2014 Failure to keep all food facilities, equipment and utensils clean, fully operative, and in good repair. 2.00 Keep all premises of a food facility, including 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.
Observed the walk in freezer's metal cove base along the back wall is damaged and pulling away from the wall. Repair.

Observed ice build up on the floor beneath the fans and on the fans. Clean and evaluate & repair if needed.
2-20-2014 Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control. 7.00 Discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Observed lack of time/date marking on the prep station where the food items are kept out of temperature. The marking gun was broken and the dial, clock chart, was covered up and couldn't be seen. If you are going to use time as a public health control you must mark & identify your products correctly. Discussed with the manager during inspection.
2-20-2014 Failure to protect all food prepared, stored, displayed, dispensed, placed, transported, sold, and served from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination. 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. Observed cheese slices sitting on top of the food containers above slices of tomatoes and other items. Keep the cheese in a container, similar to the other food items, to protect it from potential contamination and so it can be date/time marked. Corrected during inspection.