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Facility: Circle K Site #2706068
Address: 410 N. Mercy Springs Road, 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 11-04-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-04-2019 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) 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.
1) TRASH CABINETS LOCATED UNDERNEATH THE COFFEE/CAPPUCCINO MACHINES: Heavy food debris accumulation. Clean.

2) CABINETS LOCATED UNDERNEATH THE SODA AND FROSTER MACHINES: Sticky residue accumulation. Clean.

3) BEER WALK-IN REFRIGERATOR: Mold accumulation on the "glides"/plastic beverage holders and on the black racks. Clean.

4) BEER WALK-IN REFRIGERATOR: Sticky residue accumulation on the floor underneath the shelves. Clean.

5) MILK WALK-IN REFRIGERATOR: Sticky residue/debris accumulation on the floor near the glass doors. Clean.

6) TALL REFRIGERATOR NEAR THE OFFICE: Rusty shelves/racks. Repair or replace.
0111 RETAIL MARKET 2001-6000 SQFT
11-04-2019 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) 1.00 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) SYRUP BIB/RACK ROOM: Mold accumulation inside the floor sink/drain. Clean.

2) SYRUP BIB/RACK ROOM: Plastic, white drain tube going directly into the floor sink/drain. Tube was located below the rim of the floor sink. Repair/raise to achieve minimum 1 inch air gap.

3) COFFEE/CAPPUCCINO AREA: Mold accumulation inside the floor sink/drain. Clean.

4) COFFEE/CAPPUCCINO AREA: Raise/repair the white drain pipe to achieve the minimum 1 inch air gap.

5) SODA MACHINE AREA: Mold accumulation inside the floor sink/drain. Clean.

6) MOP SINK: Repair/replace the leaking center vacuum breaker on the faucet.
0111 RETAIL MARKET 2001-6000 SQFT
11-04-2019 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) 1.00 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) WOMEN'S RESTROOM: White sealant used to fill in the grout cracks between the floor/wall and wall/wall tiles had a very rough/bumpy finish. Remove the seal and provide a proper smooth grout finish.

2) SODA BIB/RACK ROOM: Dark residue on the ceiling tiles directly above the syrup boxes. Clean.

3) SODA BIB/RACK ROOM: Dark sticky residue and plastic cap accumulation on the floor underneath the syrup boxes. Clean.
0111 RETAIL MARKET 2001-6000 SQFT
11-04-2019 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. LUNCHABLES REACH-IN/GRAB AND GO REFRIGERATOR: Food temperatures were reading 44 F - 60 F and the thermometer on the unit was reading from 28 F - 42 F. Employee agreed to voluntarily remove all out of temperature food from this unit until it is repaired to function properly. A repair man was on site during the inspection. Keep all cold potentially hazardous food (phf) at or below 41 F at all times. 0111 RETAIL MARKET 2001-6000 SQFT
11-04-2019 Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5) 3.00 Live animals are not allowed in a food facility, except as specified in section 114259.5.

A food facility shall immediately cease operation when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until:
(a) there is no longer evidence of a vermin infestation.
(b) all contaminated surfaces have been cleaned and sanitized.
(c) contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

All contributing factors must be resolved as quickly as possible. If there is a vermin infestation that warrants a major violation, then the permit to operate may be suspended. Professional pest control may also be required as frequently as needed to prevent the infestation from recurring.
FLIES IN THE FACILITY: Live flies in the women's restroom and in the sales floor areas. Front entrance air curtain was on. One of the front doors would not fully shut and had a small gap every time it was used by customers. Employee stated repair part has been ordered to fix the door to fully shut. 0111 RETAIL MARKET 2001-6000 SQFT


Rating on date 8-07-2018: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-07-2018 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.
Observed the employee hand washing sink near the coffee had dirt/debris build-up. Increase frequency of cleaning. 0111 RETAIL MARKET 2001-6000 SQFT
8-07-2018 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.
Observed the lack of paper towels in the Mens/Womens restrooms. Refill paper towels in the Mens/Womens restrooms. 0111 RETAIL MARKET 2001-6000 SQFT
8-07-2018 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.
Dirt/debris accumulation was observed on top of the coffee machines. Increase frequency of cleaning.



0111 RETAIL MARKET 2001-6000 SQFT
8-07-2018 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. The floor drains were observed with mold/debris build-up under the froster machine, coffee area and soda syrup room. Increase frequency of cleaning.

The sink next to the 3-comp sink was leaking from the pipe below the sink. Repair piping under sink to stop leak.
0111 RETAIL MARKET 2001-6000 SQFT
8-07-2018 Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377) 2.00 Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.

The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.

Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
Except for salad bar and buffet-type food service, unpackaged food displayed in bulk for customer self-service must be labeled. Display the label conspicuously in plain view of the customer, on or near each self-service container. The label shall contain the following information:
(1) The manufacturers or processors label that was provided with the food.
(2) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(3) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of any artificial color or flavor and chemical preservatives contained in the food.
(4) Except as exempted, Nutrition Labeling.
0111 RETAIL MARKET 2001-6000 SQFT