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Facility: Travelodge
Address: 349 W. Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-04-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-04-2019 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. Pouring juice from the store container to the plastic pitcher is considered open food handling and requires a food safety manager certificate. Either discontinue transferring the juices or provide a valid food safety manager certificate along with a handwashing sink and dishwashing sink. 0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
10-04-2019 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) 2.00 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.
3-COMPARTMENT DISHWASHING SINK: Facility was originally approved for serving coffee (low risk food item). The 3 bucket method was for washing the coffee pot only. Facility is now serving juice and milk in pitchers, cereal from a dispenser, and bread slices using tongs. Per the 4/27/2017 email, provide a 3-compartment dishwashing sink with hot (at least 120 F) and cold running water and indirectly draining into a floor sink/drain. If you would like to continue serving juice, milk, and cereal from a dispenser and not have to provide a dishwashing sink as noted above, provide the juice, milk, and cereal in the original store containers/packaging (plastic jugs, cartons, boxes, etc.). This method will eliminate the need to wash the juice pitchers and cereal dispensers in a dishwashing sink.

Another option to eliminate the need for a dishwashing sink would be to serve the juices from a juice machine that can be cleaned in place or have disposable juice cartridges and nozzles.
0120 HOTEL / MOTEL CONTINENTAL BREAKFAST
10-04-2019 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.
Facility was originally approved for serving coffee (low risk food item). Facility is now serving juice and milk in pitchers. Per the 4/27/2017 email, provide a handwashing sink with hot (at least 120 F) and cold running water, soap in a dispenser, and paper towels in a dispenser in the serving/food handling area. There shall be no food handling in the laundry room. If there is no open food handling then there is no handwashing requirement. 0120 HOTEL / MOTEL CONTINENTAL BREAKFAST


Rating on date 8-10-2018: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-10-2018 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 observed. 0120 HOTEL / MOTEL CONTINENTAL BREAKFAST