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Facility: 7-Eleven #2368-14110 G
Address: 77 E. Olive Ave., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 17.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-19-2022: Unsatisfactory - reinspection required (Total Points: 17.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-19-2022 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 1.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed large roll of toilet paper on back of toilet tank instead of in a dispenser. Provide toilet paper in mounted dispensers for sanitary use. 0110 RETAIL MARKET<2000 SQ FT (HM3)
1-19-2022 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. (1) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(2) Observed spills and stains in cupboards below drink dispensing machines in particular. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and to reduce potential vermin attraction.

(3) Observed spills / stains on floor next to soda syrup box rack in the back area. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and to reduce potential vermin attraction.

(4) Observed accumulation of powders around dispenser heads in cocoa/cappuccino machine. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and to reduce potential vermin attraction.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-19-2022 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) 1.00 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. Observed pipe below the back handwash sink near 3 comp sink disconnected, water runs out on the floor when sink is turned on. Repair. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 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.
Observed the two packs of quat test strips by the three compartment sink expired in 2017 and 2019. Obtain and use unexpired test strips to verify the sanitizer strength used on food contact surfaces on a daily basis. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 1.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed granola bars and other small packaged food items below the shelves on the floor in the main store area. Store all food items on smooth cleanable surfaces not less than six inches off the floor. Remove dropped or damaged food items to prevent vermin attraction and harborage. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 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))
1.00 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.

(1) Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website).

(2) Observed lack of knowledge of the location of a copy of the most recent health inspection at the facility location. Maintain a copy of the most recent health inspection at the facility location, and ensure that employees are aware of its whereabouts and can provide a copy for customer inspection during all hours of operation. A new copy of most recent inspection report is being provided to the facility on this date. Corrected during inspection.

(3) Observed lack of knowledge of the location of the Health permit to operate. Locate and post the required permit. Failure to post the health permit in a conspicuous place.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 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) 3.00 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 sanitizer at the three compartment sink measuring less than 50 PPM quat. Open food prep currently suspended due to lack of effective handwashing (handwashing verified working again as of 8 AM on 1/20/22). Ensure sanitizer used for the required daily wash / rinse / sanitize steps for food contact surfaces is used at the correct strength for the correct length of time (for quat sanitizer, 200 PPM for 60 seconds). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 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) 7.00 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.
(1) Observed lack of paper towels in a functioning and accessible paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the register area. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times. (front area handwashing sink paper towel dispenser verified to be filled and working as of 8 AM on 1/20/22)

(2) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the back by the three compartment sink. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.

(3) Observed handwash sink area by register is blocked by a trash can. Remove. Do not use trash can to hold cupboard door closed. Keep handwashing sinks properly supplied and accessible at all times. (front area handwash sink verified no longer blocked / cupboard door properly staying closed as of 8 AM on 1/20/22)

(4) Observed back handwash sink by 3 comp is blocked by a storage rack, pipe disconnected / lying on ground under sink. Soda cans and rubber gasket type item also in / on sink. Remove items. Repair sink. Keep handwashing sinks properly supplied and accessible for handwashing purposes at all times.

(5) Observed maximum water temperature at front handwash sink by register reaches a max of 64 degrees. Repair. Provide water to all handwashing sinks at not less than 100 degrees. Open food preparation and sales suspended for this location until effective handwashing is properly provided and verified by Merced County Division of Environmental Health; only sealed items may be sold until handwashing violation is corrected and verified. (front handwash sink hot water temperature verified at 100ºF+ as of 8 AM on 1/20/22)

**Open food preparation and sales at this location are temporarily suspended pending required hand washing violation correction(s), only prepackaged items may be sold at this time. Verification required by Merced County Environmental Health before resuming open food sales. Failure to correct the handwashing violation by the due day may result in facility closure.** [Minimum required corrections for effective handwashing verified, authorized to resume open food prep and sales as of 8 AM on 1/20/22. Additional recheck for other violation corrections still required / pending]
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2022 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.
(1) Observed soda residue buildup on the bottom of at least some of the dispenser heads. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and to reduce potential vermin attraction.

(2) Observed debris accumulation inside microwave. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue and to reduce potential vermin attraction.

(3) Observed cardboard covered shelves being used for storage surfaces inside cooler and in dry storage areas. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface, and may contribute to vermin attraction and harborage. 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.

(4) Observed plexiglass type shield on lower section of display cooler has been replaced with taped in cardboard. Remove cardboard. Properly repair. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface, and may contribute to vermin attraction and harborage. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 2-19-2021: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-19-2021 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 noted for this section. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-19-2021 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 temperature of the nacho cheese and the chili was measured at 125 degrees F. Keep PHF at or above 135 degrees F. Observed the reading of the heater was at 142 degrees F. Observed the door of the heater does not properly latch. 0110 RETAIL MARKET<2000 SQ FT (HM3)
2-19-2021 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) 3.00 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 the accumulation of slime on the corners of the chute of the soda ice dispenser. Improve cleaning. 0110 RETAIL MARKET<2000 SQ FT (HM3)