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Facility: Memorial Hospital Los Banos
Address: 520 W I St, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-14-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-14-2019 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. STEAM TABLE: Cooked scrambled eggs measured at approximately 80 F - 90 F and cooked hash browns measured at approximately 90 F-100 F. Employee was notified and voluntarily discarded the food. Employee stated sometimes the cold air coming from the nearby vent above affects the food temperatures. If this is a known ongoing problem, relocate the steam table or install devices to point the air away from the steam table. Keep all potentially hazardous hot foods at or above 135 F at all holding times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-14-2019 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.
KITCHEN HANDWASHING SINK: Maximum pre-mixed water temperature measured at approximately 114-115 F. As the water temperature cannot be easily adjusted by the user, pre-mixed tempered water shall be 100 F - 108 F. Adjust the temperature or replace the faucet to provide separate hot and cold water valves so the users can adjust the water temperature. 0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)
3-14-2019 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.
1) OUTSIDE WALK-IN REFRIGERATOR: Many holes on the floor. Two sections of the floor have lifted upwards exposing the material underneath the metal floor. Replace floor to provide smooth, easily cleanable, durable, and non-absorbent surfaces.

2) OUTSIDE WALK-IN FREEZER: Floor panels have shifted upwards causing uneven flooring. The panels were held together by a metal strip. The metal strip at another section of the floor was peeling upwards. Repair floor to prevent trip hazards.

3) OUTSIDE STORAGE TRAILER FOR BEVERAGES: Unfinished wall near the back door. Paint wall to provide smooth, easily cleanable surfaces.

4) OUTSIDE STORAGE TRAILER FOR DISPOSABLE CUPS AND LIDS: Dirt/debris accumulation on the floor underneath shelving. Clean.
0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)
3-14-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) 3-COMPARTMENT DISHWASHING SINK: A small plastic black pipe was inserted into the existing drainage pipe causing the drain pipe to be below the rim of the floor sink and no longer have the required minimum 1 inch air gap between the end of the drain pipe and the rim of the floor sink. Employee stated the extension was made to reduce splashing. Trim or remove the small black pipe. You may also install reducers in the existing pipe to slow down the flow.

2) 3-COMPARTMENT DISHWASHING SINK: Two faucets at the sink leak when the water was turned on. Repair.
0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)


Rating on date 11-14-2017: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-14-2017 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) 0.00 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.
CABINET UNDERNEATH THE HOT WATER MACHINE IN THE CUSTOMER AREA: Dark liquid stains inside the cabinet. Clean. (Violation points are already on the other program area PE 0104) 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2017 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 0.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
LARGE CUSTOMER RESTROOM: Replace one of the non-functional lights. (Violation points are already on the other program area PE 0104) 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2017 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 0.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. 2-DOOR DESSERT REACH-IN UNIT NEAR THE REGISTER: Provide a functional thermometer inside this unit. (Violation points are already on the other program area PE 0104) 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-14-2017 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. 1) FOOD MANAGER CERTIFICATE: Keep a hardcopy of the food safety manager certificate in the kitchen area and make available for inspection. A copy of the certificate was provided on an employee's cellphone.

2) HANDWASHING SINK: Check the tempered water temperature regularly and make sure it is between 100-108°F. Temperature adjustment during the inspection was long and difficult.
0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)
11-14-2017 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. FOSTER 3-DOOR REFRIGERATOR: Provide a thermometer inside this unit. 0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)
11-14-2017 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
1) OUTSIDE BEVERAGE STORAGE TRAILER: Replace the non-functioning light bulb in the back.

2) CEILING ABOVE THE DOUWE EGBERTS MACHINE: Replace the non-functioning light bulb.

3) PANTRY: Replace the non-functioning light bulb.

4) EXHAUST HOOD: Grease accumulation on the filters in the center. Clean.

5) DISHWASHER HOOD: Heavy dust accumulation inside hood. There were strands hanging off the canopy. Deep cleaning required.

0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)
11-14-2017 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) OUTSIDE WALK-IN FREEZER: Ice accumulation around the top door frame. Clean. Evaluate what is causing the buildup and repair as necessary.

2) OUTSIDE WALK-IN FREEZER: Debris accumulation on the floor underneath shelving units. Clean.

3) OUTSIDE WALK-IN REFRIGERATOR: Debris accumulation on the floor underneath shelving units. Dust accumulation on the ceiling. Clean.

4) OUTSIDE BEVERAGE STORAGE TRAILER: Prepackaged non-potentially hazardous beverages stored on bare (unfinished) wood shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food spoiling, shall be constructed of a corrosion-resistant, non-absorbent, and smooth material that allows easy cleaning and facilitates maintenance. Paint shelves to provide smooth, non-absorbent, easily cleanable surfaces. This was on the last inspection report.

5) CABINET DOOR NEAR THE ICE MACHINE: Replace the missing screw on the door handle.

6) CEILING ABOVE THE 1-COMPARTMENT FOOD PREP SINK: Dark dust accumulation on the ventilation cover. Clean.

7) FOSTER 3-DOOR REFRIGERATOR: Secure the (2) loose gray seals around the door.

8) FOSTER 3-DOOR REFRIGERATOR: Repair the loose door handles.

9) 3-DOOR CHEF SALAD/FRUITS REFRIGERATOR: Rusty metal shelves. Rusty bottom shelf. Repair or replace.

10) CONTINENTAL FREEZER NEAR THE 3-COMPARTMENT SINK: Repair the bent metal strip on the inside left wall.
0104 LICENSED HEALTH CARE FAC. (16-99 BEDS)