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Facility: Jantz Cafe & Bakery
Address: 987 Bellevue Road, Atwater, 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 3-07-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-07-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 0.00 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 VIOLATION) Observed the bakery display case holding cheesecake, and cream cheese frosted cupcakes measured at 50F. All potentially hazardous food items were moved to the bottom of the unit where it was measured at 41F. Have unit evaluated and repaired as necessary. Only store potentially hazardous food items on the bottom two shelves only. Do not store PHF on the top two shelves.


0125 BAKERY
3-07-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed the build up of dust on the shelves inside the walk-in fridge in the bakery area. Clean and increase frequency to prevent build up. 0125 BAKERY
3-07-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 0.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed the build up of oil/grease on the wall behind the grill. Clean and increase frequency to prevent build up. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
3-07-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 8.00 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 VIOLATION) Observed multiple types of cheese in containers sitting on ice on the prep table. Be sure there is enough ice/water slurry to surround the containers to keep the cheese slices cold. Recommend keeping the containers inside the refrigeration units. If wanting to keep out on the counter there must be adequate ice slurry to keep cheese cold or a time control plan must be put in place and approved by the inspector.

(REPEAT VIOLATION)(CDI) Observed the temperature of cut fruit measured at 51F. Fruit was moved to the bottom portion of the prep fridge unit. Keeping the fruit up top in the reach in portion prevented the lid from closing completely. Keep all cold foods at 41F or lower.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-05-2019: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-05-2019 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, 11485, 114185.1, 11485.2, 114185.3) 2.00 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 the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Store all wiping cloths in sanitizer solution if going to use more than once. Cloths were discarded and new cloths were placed into a sanitizer solution bucket. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 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. Observed the lack of a valid Food Manager Certificate at the facility. Make sure someone at the facility acquires a Food Manager Certificate within 60 days.

Observed expired food handler cards and some employees lacking an up to date food handler card. Have all employees obtain a food handler card within 30 days.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 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) 2.00 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 the temperature of the food prep counter fridge to the left of the grill was measured at 46F. Unit was adjusted and was still measured at 45F. Have unit evaluated and repaired as necessary so it is at 41F and under.

Observed the build up of debris on the soda dispenser nozzles. Clean/sanitize and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 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 temperature of cut fruit measured at 53F. Fruit was discarded during inspection. Keep all cold foods at 41F or lower.

Observed the temperature of cooked sausage at 65F. Sausage was discarded during inspection. Keep All cold foods at 41F and under or hot foods at 135F or hotter. Sausage was discarded during inspection.

Observed the bakery display case holding cheesecake, and cream cheese frosted cupcakes measured at 50F. All potentially hazardous food items were moved to the bottom of the unit where it was measured at 41F. Have unit evaluated and repaired as necessary.

Observed multiple types of cheese in containers sitting on ice on the prep table. Be sure there is enough ice/water slurry to surround the containers to keep the cheese slices cold. Recommend keeping the containers inside the refrigeration units. If wanting to keep out on the counter there must be adequate ice slurry to keep cheese cold or a time control plan must be put in place and approved by the inspector.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 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 all the table prep fridge units with the lids open not protecting the food from possible contamination. Keep all units closed and food items covered when not under diligent preparation. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 0.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed the build up of oil/grease on the wall behind the grill. Clean and increase frequency to prevent build up. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed the flooring in the bakery area is damaged and no longer smooth and easily cleanable. Repair/replace so flooring is smooth and easily cleanable. 0125 BAKERY
2-05-2019 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 the build up of dust on the shelves inside the walk-in fridge in the bakery area. Clean and increase frequency to prevent build up. 0125 BAKERY


Rating on date 1-18-2018: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-18-2018 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) 2.00 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 CO2 tanks near soda syrup boxes that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.

Observed the build up of mold/dust inside the ice machine. Clean/sanitize and 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.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
1-18-2018 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 0125 BAKERY