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Facility: Pea Soup Andersen's - Santa Nella
Address: 12411 S. Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-04-2024: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-04-2024 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations noted during inspection. 0123 BAR
3-04-2024 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)
3-04-2024 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 1.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions. 		Observed sanitizer bucket is left inside hand washing sink. Cease practice, sanitizer bucket are not to be left in hand wash sink and hand wash sink is used only for hand washing. (Corrected during inspection) 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
3-04-2024 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) 7.00 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 inside of the soda nozzle head piece and ice dispenser in the soda machine has brown and pink residue accumulation. Clean more frequently. (Corrected during inspection) 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
3-04-2024 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) 1.00 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. 		Observed cardboard covered on the prep table being used for oil trap for pans. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace. (Corrected during inspection)

Observed grease accumulation in the exhaust hoods. Clean more frequently. 		0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
3-04-2024 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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 food such as salad, raw meat, and cheese left open in the refrigerator. All food needs to be covered and protected from contamination. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 1-21-2022: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-21-2022 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All prior violations were corrected. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 12-16-2021: Unsatisfactory - reinspection required (Total Points: 14.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-16-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations observed during the inspection. 0123 BAR
12-16-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All other previous violations were corrected. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-16-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 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. Repeat: Observed the temperature of the salsa on the stove top was measured at 117 °F. Hold all hot potentially hazardous foods at or above 135°F. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.

Repeat: Observed the following cold PHF were out of the permitted temperature range:
The food in the sandwich prep area measured between 44 to 46F,
The food at the salad prep area measured at between 54-56F, food was voluntarily discarded.
Keep all PHF at or below 41F. Adjust refrigeration units to provide temperatures at or below 41F. 		0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
12-16-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violation observed for this section. 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 11-16-2021: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-16-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations observed for this section. 0123 BAR
11-16-2021 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 1.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method. 		Observe the quat test strips were expired. Provide new ones. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
11-16-2021 Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 seconds. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 seconds. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010) 7.00 If required cooking temperatures and times are not met, the potentially hazardous food item may not be served unless the operator first continues cooking the item to the proper temperature for the proper amount of time. Observed cooked, peeled, and cooled potatoes reheated in the steam table. Observed the temperature measured at 98F. Reheat cooled food to a internal temperature of 165F prior to hot holding. Potatoes were reheated. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
11-16-2021 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed the accumulation of debris in the following areas:
behind the shelves in the vegetable walk-in cooler,
in the floor sinks,
in the under counter refrigerator.
Improve cleaning. 		0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
11-16-2021 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. Observed the following cold PHF were out of the permitted temperature range:
The food in the under counter refrigerator measured at 58F, food was voluntarily discarded.
The food in the sandwich prep area measured between 44 to 48F, the station was moved over to the prep area adjacent that was able to maintain temperatures at 41F.
The food at the salad prep area measured at 56F, food was voluntarily discarded.
Garlic butter was left out at room temperature, food was moved into a refrigerator.
Keep all PHF at or below 41F. Adjust refrigeration units to provide temperatures at or below 41F
Note: food may be left out at room temperature for a maximum of 2 hours only if under active use. When not in active use, food must be moved back to refrigeration.

Observed the following hot PHF was out of the permitted temperature range:
Observed the cooked hamburger patties measured at 130F. Food was reheated to 165F and placed into a hot holding unit.
Observed melted butter measured at 87F. The melted butter was voluntarily discarded.
Hold all hot potentially hazardous foods at or above 135°F. 		0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
11-16-2021 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations observed for this section. 0110 RETAIL MARKET<2000 SQ FT (HM3)