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Facility: Love's Travel Stop #441
Address: 29025 Plaza Dr., Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 11.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-28-2019: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-28-2019 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. (1) Observed the temperature of approximately six egg rolls on the hot roller unit were measured at 110-124°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items were voluntarily discarded and denatured. Monitor irregularly shaped items being heated / displayed on the roller units, to ensure even heating is occurring, and that items are being maintained at or above 135°F at all times. Corrected during inspection.

(2) Observed the temperature of the nacho cheese and chili sauces in the heated countertop dispensing unit were measured at 108-119°F. Open bags immediately discarded. Investigation shows staff had placed new bags on top of partially used open bags inside the dispenser approximately 2 hours prior without preheating the new bags, resulting in a significant thermal drop in the hot bags that were already in the unit. Ensure commercially prepackaged PHF (potentially hazardous food) items that are intended to be served hot, are reheated to not less than 135°F within 2 hours, and are then maintained at or above 135°F at all times to prevent bacterial growth. Corrected during inspection.
2-28-2019 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 minor accumulation of debris in the cupboard and floor sink area below the cappuccino machine area. Improve cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(2) Observed accumulation of powder debris from cappuccino mixes around dispenser heads and beneath and between the cartridge units inside the machine. Increase cleaning frequency to reduce the likelihood of unintended vermin attraction.

(3) Observed residue / debris / discolored area in cupboard below soda fountain area, appears condensate or other liquids may be leaking into this area. Investigate / repair. Ensure all equipment is kept fully functional / meeting its commercial grade standard, and surfaces are kept smooth and easily cleanable, and are cleaned at a sufficient frequency so as to prevent the visible accumulation of residue.
2-28-2019 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) 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.
Observed damage to the right hand drawer beneath the coffee urn area nearest the soda fountain, appears ongoing liquid leaks or spilled coffee has damaged the drawer in this location. Relocate items / do not store items in the damaged drawer where they might become damaged or contaminated. Investigate / repair the cause of the leak / damage. Ensure all equipment is operating per its commercial grade standards, and all equipment and surfaces are kept smooth, easily cleanable, and non porous. 0110 RETAIL MARKET<2000 SQ FT (HM3)