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Facility: New Day Cafe
Address: 3115 Stratofortress Dr., Atwater, 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 3-25-2019: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-25-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 4.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
(REPEAT VIOLATION)(CDI) Observed the hot water temperature measured at 110F during inspection. Owner states hot water heater was replaced however it was not a commercial grade unit. Repair/replace with a commercial grade unit so hot water temperature is at 120F and able to supply enough hot water for proper hand washing, and ware washing. Hot water rose to 120F during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-25-2019 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. Observed the temperature of various salad bar items that measured above 51F. All food items must be discarded if they are more than 10 degrees out of range. Keep all potentially hazardous food items at 45F and lower in the salad bar self serve area. Remove bowls that are used to prop the food items up and allow the food to sit at the bottom of the containers where ice makes contact and keeps the food items cold. Bowls were removed during inspection and food items were corrected and temperatures dropped below 41F. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 2-15-2019: Unsatisfactory - reinspection required (Total Points: 25.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-15-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(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 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 the manufacturer's use directions.
Observed multi-use wiping cloths being used and not being stored in sanitizer solution in between uses. Store all wiping cloths in a sanitizer solution of 100PPM of Chlorine or 200PPm of Quaternary ammonia. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-15-2019 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. Observed the temperature of the salad bar items that measured between 45F - 52F. Salad bar items are allowed to be at 45F max if items are discarded at the end of the day following 12 hours. Do not store salad bar items in the unit until it has chilled to proper range. Remove bowls from the containers and allow the food items to make contact with the surfaces that touch the ice. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-15-2019 Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (b-f)). Whenever gloves are worn, they shall be changed as often as handwashing is required. 7.00 The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately. Observed employee handling money and went back to handling food item. Hands must be washed when switching between handling money and handling food items. Employee was instructed to wash hands. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-15-2019 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.
Observed the wooden coving behind the salad bar is deteriorated and no longer smooth and easily cleanable. Repair/replace so it is smooth and easily cleanable. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-15-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 7.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
Observed the lack of hot water at the facility during inspection. Facility must voluntarily closed until hot water is provided. Hot water must reach a minimum of 110 in order to re-open. Hot water shall be at 120F for proper cleaning and sanitation. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-25-2018: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-25-2018 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. Observed hot water at handwash sink flowing at a slow speed. Repair so that hot water can be provided for handwashing at an adequate rate.

Observed a clogged drain line at handwash sink causing slow drainage. Repair/replace so that water can drain properly.

Observed lack of one inch minimum air gap between the drain lines from the ice machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)