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Facility: Zoomys Santa Nella
Address: 12845 Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-28-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-28-2019 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) 2.00 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 maximum water temperature for any sink in this facility is currently 114 degrees. Adjust or repair so as to provide water at the required temperature. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water (100-108 degrees) may be substituted for hot and cold water at handwashing sinks. 0110 RETAIL MARKET<2000 SQ FT (HM3)
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 dirt, grime, and / or food particle buildup on the shelf surface in the cupboard under the soda fountain area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(2) Observed minor build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(3) Observed accumulation of some beverage items / extra drinks underneath display racks of walk in cooler. Ensure any food items are stored at least six inches off the ground, and a six inch clearance is maintained under display shelving units to promote ease of floor cleaning.
0110 RETAIL MARKET<2000 SQ FT (HM3)
2-28-2019 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
2.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

(1) Observed lack of a visibly posted notice to inform patrons that the facility is inspected by the local health department. Maintain a sign in a conspicuous location to inform patrons that the facility is inspected. (A copy of the required notice is available on the Merced County Environmental Health website). Copy provided to employee, immediately posted. Corrected during inspection.

(2) Observed lack of the required sign in the restroom to remind employees to wash hands before returning to work. Post the required sign in all restrooms.

(3) Observed lack of knowledge of the location of the last inspection report copy. New copy being provided today. Information provided about inspection copies also being available on the Environmental Health website. Ensure all employees are aware / able to provide information to any requesting customers.
0110 RETAIL MARKET<2000 SQ FT (HM3)
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.
(1) Observed cardboard being used to line at least one display shelf in the walk in cooler. Ensure a six inch clearance is maintained under display shelving units to promote ease of floor cleaning, and ensure all storage surfaces are smooth, easily cleanable, and non porous to promote proper sanitizing.

(2) Observed one loose, and one missing handle on the cupboard doors below the drink / food counter areas. Properly repair / replace as appropriate.
0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 1-22-2018: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-22-2018 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
REPEAT: Observed maximum water temperature for two compartment sink was initially measured at 58ºF. Per staff and visual verification, hot water heater is in pieces, repairman was out yesterday evening, had to order parts, is picking them up in Modesto this morning and is supposed to be to the facility before lunch to complete the hot water heater repair today. Adjust / repair hot water heater to supply water at not less than 120ºF. Voluntary suspension of any additional open food prep related activities at approximately 10:30 AM, at least until after hot water heater repair is completed and potable water at not less than 120º is available at the two compartment sink to properly wash / rinse / sanitize utensils and other food contact surfaces.

An adequate, protected, pressurized, potable supply of hot water, at least 120ºF, and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. A food facility may provide only warm water if the water supply is used only for handwashing, as required in Section 113953.

Recheck of facility after lunch (approximately 12:30 PM) shows hot water heater repair in active progress, plumber estimates completion within the next couple of hours. Second recheck of facility at 2:50 PM shows hot water heater repair just completed within the last 15-20 minutes, hot water heater still heating up, measuring 103ºF. Recheck of temperature at 3:10 PM shows water temperature now at 121ºF. Ok'd to resume normal food related activities as of approximately 3:15 PM.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-22-2018 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) 4.00 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.
REPEAT: Observed flooring in back area near two compartment sink has been partially covered with "glued on" tiles that are not sealed ot the floor, already cracking, breaking, and lifting, overall flooring in entire back room is still in a state of disrepair. Flooring previously noted as worn, three different types of flooring materials now present in the back room. A repair to the flooring was previously attempted by overlaying what appears to be an epoxy type material in front of the sinks. The epoxy repaired area was then more recently partially covered with the "glue on" tiles, flooring incompletely replaced again (no repairs under racks, desks, or other items in storage area), appropriate coving not provided at any of the wall / floor junctures, especially near janitorial sink area. Walls under the sink and immediately adjacent to the janitorial sink also appear to have been damaged, also incompletely patched / repaired or sealed.

Remove all types of existing flooring and rubber topset coving throughout the entire back room, including under and behind all equipment, furniture, and fixtures. Replace with approved flooring that is smooth, easily cleanable, non porous, meets a commercial grade standard, and coves up all wall / floor juncture surfaces with a minimum 3/8" radius cove for a minimum of four inches. Have a sample of replacement flooring material approved by MCDEH prior to installation. Please note, if this pre approval step is skipped and unapproved flooring is installed, this office may require the unapproved flooring to be removed and replaced with approved material, and may bill the responsible party at the hourly rate (currently $118 per hour) for all time spent to gain / confirm compliance.

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, easily cleanable, non porous, meet a commercial grade standard, and cove up all wall / floor juncture surfaces with a minimum 3/8" radius cove for a minimum of four inches.

Repair / refinish the damaged / replaced sections of wall near the janitorial sink and two compartment sink that do not currently meet a smooth, easily cleanable, non porous, and commercial grade standard, to promote ease of cleaning.

The walls and ceilings of all rooms (except bar areas, dressing rooms, dressing areas, locker areas, offices and store rooms where food is only stored in unopened shipping containers) shall be durable, smooth, nonabsorbent, and easily cleanable. Examples of acceptable surfaces include gloss or semi-gloss enamel paint over smooth gypsum board, FRP (Fiberglass Reinforced Plastic paneling), and stainless steel. Materials such as exposed brick, concrete block, rough concrete, rough plaster, and textured gypsum board are not acceptable. Vinyl coated acoustical ceiling tile may be used. The area immediately adjacent to a bar sink or a food preparation area in bar is not exempt from these requirements.
0110 RETAIL MARKET<2000 SQ FT (HM3)
1-22-2018 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. Observed edges on cabinets below drink area that previously appeared cracked and partially damaged have been repaired with a plaster type patching material with a slightly rough texture, cracks still present in areas where original plastic edging material was less broken. Repair or replace the cracked edges and rough patching material such that the surfaces on the edges of the cabinets and cabinet doors are smooth, easily cleanable, non porous, and meet a commercial grade standard. 0110 RETAIL MARKET<2000 SQ FT (HM3)