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Facility: McDonald's
Address: 1500 W. Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-03-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-03-2019 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
Observed the fly curtain at the front door is not functioning properly. Have the unit evaluated and repaired as necessary so it is functioning properly to prevent flies from entering the facility. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-03-2019 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. RESTROOMS: Initially, hot water for both restrooms measured between 68-80 degrees Fahrenheit even with the water running for more than 10 minutes. More than an hour later, the water temperature did not increase. As these restrooms are shared between both facilities, an employee from Arco AMPM was contacted and after 15 minutes of trying to figure out why there was no hot water delivery when the water heater was working fine and delivering at least 130 degrees Fahrenheit water to the handwashing sink in the Arco kitchen, it was discovered that when a coffee machine was on, there would be no hot water in the restrooms. When the coffee machine was turned off, at least 120 degrees Fahrenheit water was detected in both restrooms. Evaluate what is causing this unusual problem and repair as necessary. Both facilities have been notified of this problem. Suzzane Rolande 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-03-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 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 coffee fridge unit under the blender was measured at 50F during inspection. Manager stated that employee had the unit off while cleaning. For future cleanings do not use unit after cleaning until it is at proper holding temperature of 41F. All potentially hazardous food items were moved to another unit during inspection. Work order was placed during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-03-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 7.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
(CDI) Observed a container of cheese slices sitting out at room temperature not under temperature control without a time control label. Cheese was measured at 61F during inspection. Cheese was voluntarily discarded during inspection. If food is not under temperature control make sure to attach proper time control labels to all food items. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS