Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Winganomics Inc (d.b.a. Wingstop Merced)
Address: 779 E. Yosemite Ave. Ste D, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 3.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-10-2025: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-10-2025 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) 1.00 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. 		Observed grease build up inside the hood. Please increase cleaning frequency. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-10-2025 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 high temperature of the refrigerator near by hand washing sink. The manager stated that they have one box of the chicken at a time and the food has been time- controlled. Please repair/ replace the refrigerator. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-10-2025 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 1.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health. 		Observed the facility has expired permit on the wall. Please post the valid permit in the facility. Corrected during the inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-13-2023: Good (Total Points: 5.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-13-2023 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 3.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees 		Observed no hot water at the hand washing sink near by small freezer. Please repair/ replace. Corrected during the inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-13-2023 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. 1- Observed grease build up in the hood system. Please clean the grease to prevent the fire.

2- Observed dirt, grime and /or food particle build up on the handles of the big freezer. Improve cleaning frequency and methods to ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-07-2021: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-07-2021 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. (1) SECOND REPEAT: Observed dirt, grime, and / or food particle buildup still present on the handles of the keg cooler, extremely sticky especially on the lower surface of the handle. 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.

(3) SECOND REPEAT: Observed multiple locations throughout the store, especially near handles or knobs on multiple different pieces of equipment or other surfaces such as doors where surfaces are still tacky to the touch, minor debris accumulation is visible, and surfaces do not appear to be cleaned at a sufficient frequency to prevent the accumulation of residue. Improve cleaning frequency and efficacy of high touch surfaces throughout facility so as to prevent residue buildup and to prevent potential cross contamination, particularly since this facility handles large amounts of raw chicken products. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2021 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. 		SECOND REPEAT: Observed visible buildup of residue on the potato cutting unit is still present, especially near the hinge / connection pivot points, creating the possibility of cross contamination. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue. Ensure all food contact surfaces are effectively sanitized. Failure to keep utensils, equipment, and facilities clean.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-07-2021 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. SECOND REPEAT: Observed there is still a lack of any hot water to the right side faucet for the three compartment sink. Left side faucet does not reach rightmost compartment. Provide hot and cold water to all faucet fixtures, and ensure hot water of not less than 120 degrees is available to each sink compartment for proper wash, rinse, and sanitize procedures to be conducted correctly. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-17-2021: Unsatisfactory - reinspection required (Total Points: 22.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-17-2021 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 2 door True flip top cooler used for carrots, celery, corn, and ranch / blue cheese / honey mustard dressing cups is measuring 48-58 degrees in various parts of the unit. Per staff, unit was checked / in temperature this morning. Relocate all items to other cooler units. Do not use this unit for the storage or display of any PHF (potentially hazardous food) items until it has been shown to consistently hold temperature at 41 degrees or colder in all parts of the unit, including the upper bins. Staff relocated all food items to other cooler units. Properly repair or replace this unit. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7) 2.00 Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. REPEAT: Observed surface of sidewalk outside back door of facility still appears stained possibly by grease / liquid residues over time. Some trash is accumulated outside the back door area prior to being taken to dumpsters on far side of the parking lot. Trash area on far side of parking lot has an open area dumpster and two grease receptacles that are shared by multiple facilities. Grease receptacles in particular in this area have a significant amount of buildup and residue that is acting as a vermin attraction and creating objectionable odors. Increase the cleaning frequency and efficacy of any garbage or waste handling areas so as to prevent the accumulation of visible residue, formation of objectionable odors, and potential attraction of vermin. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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. REPEAT: Observed there is still a lack of any hot water to the right side faucet for the three compartment sink. Left side faucet does not reach rightmost compartment. Provide hot and cold water to all faucet fixtures, and ensure hot water of not less than 120 degrees is available to each sink compartment for proper wash, rinse, and sanitize procedures to be conducted correctly. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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. 		(1) REPEAT: Observed visible buildup of residue on the potato cutting unit is still present, especially near the hinge / connection pivot points. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue. Ensure all food contact surfaces are effectively sanitized. Failure to keep utensils, equipment, and facilities clean.

(2) Observed the 2 door True flip top cooler used for carrots, celery, corn, and ranch / blue cheese / honey mustard dressing cups that was out of temperature also still has an accumulation of scotch tape residue on the upper lid and front edge, which do not constitute smooth and easily cleanable surfaces. Remove tape. Also, right side door handle 'liner' is broken / partially missing, and no longer constitutes a smooth and easily cleanable surface. Repair or replace to meet a smooth and easily cleanable commercial grade standard. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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. (1) REPEAT: Observed dirt, grime, and / or food particle buildup still present on the back and under portions of the sliding glass 2 door beverage cooler. 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 cleaning is performed on a regular basis to prevent potential vermin attraction.

(2) REPEAT: Observed dirt, grime, and / or food particle buildup still present on the handles of the keg cooler. 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.

(3) REPEAT: Observed multiple locations throughout the store, especially near handles or knobs on multiple different pieces of equipment or other surfaces such as doors where surfaces are tacky to the touch and do not appear to be cleaned at a sufficient frequency to prevent the accumulation of residue. Improve cleaning frequency and efficacy of high touch surfaces throughout facility so as to prevent residue buildup and to prevent potential cross contamination. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)