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Facility: Rally's
Address: 1330 Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-24-2023: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-24-2023 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 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 10-16-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-16-2019 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. FOOD SAFETY MANAGER CERTIFICATE: Print a copy of the certificate and keep it on site for review upon request by the inspector. A copy of the certificate was provided on an employee's phone. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2019 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) ICE MACHINE: Dark mold accumulation inside the floor sink/drain. Clean.

2) SLUSHIE MACHINE: Repair the 2 drain pipes to be located a minimum of 1 inch above the rim of the floor sink.

3) 2-COMPARTMENT FOOD PREP SINK: Repair the leaking left compartment drain pipe. There is evidence of liquid and food debris running alongside the drain pipe.

4) 2-COMPARTMENT FOOD PREP SINK: Remove the gray duct tape on the right drain pipe to provide smooth and easily cleanable surfaces.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2019 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) KITCHEN CEILING: Yellow stains/gray dust accumulation on the ceiling panels near the exhaust hoods and the corner above the soft serve machine. Clean.

2) SQUARE VENTS IN THE CEILING NEAR THE WALK-IN REFRIGERATOR: Dark dust accumulation inside the vents. Deep cleaning required.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2019 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) 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) 2-DOOR TRUE FREEZER NEXT TO THE FRY STATION: Repair or replace the rusty white rack inside the unit.

2) 2-DOOR TRUE FREEZER NEXT TO THE GRIDDLE: Repair or replace the rusty white rack inside the unit.

3) (2) WHITE RECTANGLE CUTTING BOARDS AT THE HAMBURGER PREP STATION: Both cutting boards are heavily grooved with visible stains inside the grooves. Replace the cutting boards to provide smooth and easily cleanable food contact surfaces. REPEAT VIOLATION

4) COUNTER ABOVE THE MINI FRUIT PIES HOLDING AREA: Remove the black duct tape on the underside of the counter. The duct tape is trapping food debris inside the sticky surfaces.

5) GRIDDLE: Return the missing front panel back to its original location. The components in this area are exposed.

6) WALK-IN REFRIGERATOR: Minor mold accumulation on the green shelf closest to the door. Clean.

7) WALK-IN REFRIGERATOR: Food debris accumulation on the floor underneath shelves (hard to reach areas). Clean.

8) WALK-IN REFRIGERATOR: Secure the loose light fixture above the door. Provide a proper cover over the exposed wires.

9) WALK-IN FREEZER: Provide a proper cover over the exposed wires.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2019 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) CEILING ABOVE THE HAMBURGER BUN RACKS: Replace the non-functioning light tubes.

2) CEILING IN THE BACK STORAGE AREA: Replace the non-functioning light tubes.

3) CEILING IN THE BACK STORAGE AREA: Replace the 2 cracked light covers.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-16-2019 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) 2.00 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.
RESTROOM: Clean the dusty ventilation fan cover. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)