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Facility: Central Gas Winton
Address: 6756 N Winton Way, Winton, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 10.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 9-21-2020: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-21-2020 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) 1.00 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.
(1) Observed lack of a self closing door to the restroom. Provide. Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door.

(2) Observed lack of a vent fan or openable screened window to the outside for the restroom ventilation requirement. Correct. Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.

(3) Observed 'patchwork' of finishes on walls in restroom, especially where toilet paper dispenser is located, not smooth and easily cleanable.

(4) Observed broken / missing "louver" type window over old restroom door has been 'patched' over with a thin piece of material, not properly repaired / not smooth and easily cleanable.

(5) Soap and paper towel dispensers are not present in the restroom. Provide.

(6) Handwashing reminder sign not present in the restroom. Provide.

(7) Hand sink and toilet fixtures have been relocated within the restroom, but toilet paper dispenser was not / is no longer easily reachable from the toilet.
0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 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) Observed numerous walls and surfaces within the food facility that do not meet the the smooth and easily cleanable standard. Numerous conduit type materials are mounted on walls, near floors, and around the back hallway portion of the facility, that are neither sealed to the surfaces they are mounted to, nor do they allow sufficient clearance (less than 1") for cleaning, creating numerous potential debris accumulation points. Conduits appear to be both electrical and plumbing/ piping in nature, in various locations.

(2) Ceiling in back part of store, especially in the space above three compartment sink are also unfinished / studs are exposed. Unfinished wood has been used in the shelf supports above and wall areas next to the three compartment sink, and below the three compartment sink directly adjacent to the sub-tile floor sink.

(3) Finishes in "new" back hallway are inconsistent and not smooth / easily cleanable (floors walls and ceilings, back hallway encompasses "janitorial" space also).

(4) Wall finishes applied, such as FRP, have been done in a way that does not include the sealing pieces between the sheets, nor the edge finishing pieces. This was observed particularly near the three compartment sink, janitorial sink, and in the restroom area. Numerous FRP sheets have been mounted with (a combination of) hex head bolts, screws, nails, adhesive, and duct tape. Some sheets are already popping loose. Protruding screw / bolt / nail heads also create debris accumulation points, and do not render the surfaces smooth and easily cleanable.

(5) No coving present in restroom.

(6) FRP type finish added near new janitorial sink, no splashguards. Sink is immediately adjacent to (less than 1") from an existing electrical outlet, which does not appear to be GFI in nature. Potential electrical hazard. Also no coving installed in the vicinity of the janitorial sink or back hallway area.

(7) Wall finish materials have also been applied around existing electrical / control panel units (such as pre existing outlet boxes, Veeder-root control panel, and similar) and other existing outlets and fixtures such that significant gaps (1/2"-1" or more) have been left which can create significant debris accumulation points.

(8) New flooring has been installed, and retained existing flooring materials have been patched. Unknown if the flooring selected meets the required commercial grade standard. Asked for sample, none available during inspection. Patching material used in the back hall concrete floor is incomplete, rough, and unsealed.

(9) Threshold transitions are lacking and therefore create significant debris accumulation points between the old existing VCT in the walk in cooler and the new customer area tile, between the customer area tile and the back 'hallway' near the three compartment sink, and between the back hallway and the tile installed in the restroom.

(10) No coving has been installed anywhere throughout the facility. Floor tiles were laid around existing floor sinks, but not sealed, and floor sink grates are now 1" or more below the finished surface of the rest of the floor, creating a liquid / debris accumulation issue. Please note, rubber topset coving is NOT approved for use in or adjacent to any areas where sinks or water-bearing use areas exist.

(11) Comparison of prior photos at this site to current photos seems to indicate an interior wall has been removed / relocated (prior, was the wall behind which the soda syrup rack and CO2 tanks were located). Electrical "PG&E" meter, fuse panel, Veeder-root unit, and other items previously in the 'back' room are now clearly visible directly beside / behind the register counter area. Unknown if the removed wall was load-bearing or of other structural significance.

(12) Comparison of prior photos and current photos seem to indicate an additional wall has been added outside / around the north end of the building to create the 'new' back hallway from what was once the sidewalk on the outside of the building, next to the old carwash bays. The 'new' back hallway now allows access to the restroom without going outside the building, effectively increasing the overall square footage of this building. Also the prior area outside and to the left of the main entrance was also 'squared' up with a new wall, creating the new space where the janitorial sink is now located. No plans were submitted or approved prior to this work being completed. Finishes not reviewed or approved for the janitorial space.

0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 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) Faucet unit changed on three compartment sink to include a 'gooseneck' and sprayer hose combination unit. Unknown if the unit is NSF certified or not / if it meets the required commercial grade and potable water standards.

(2) Hand sink added in the front part of the store, appears to be commercial in nature. Installed in a directly-plumbed fashion, immediately over an existing floor sink. Plumbing is neither appropriately sealed to the wall surfaces, nor does it have sufficient clearance (<1") for adequate cleaning.

(3) Existing floor sinks both under the front area hand sink and below the three compartment sink are currently sub-level to the current floor tiles installed by roughly 1", not sealed, not flush, present both debris accumulation and water leaking / seeping hazards.

(4) Both toilet and sink fixtures relocated in restroom without prior plan submittal or approval. Unknown if done in compliance with building codes.

(5) A janitorial sink has been added without prior plan submittal or approval. Unknown if done in compliance with building codes.
0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed lack of clean condition of the door and doorway nearest the three compartment sink that goes into the back hallway area. Paint is peeling, materials splitting, no doorknob, no latching mechanism, in poor repair. Proximity of door to the three compartment sink may lead to door being a potential source of adulteration or contamination if any utensil washing or other washing or sanitizing activities are taking place at the three compartment sink location. Repair / replace. 0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 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))
1.00 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.

Observed lack of a handwashing reminder sign in the restroom. Provide. Failure to post a handwashing sign in each toilet room.

Ensure a notice is visibly posted 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).

Ensure a 'no smoking' sign is visibly posted in any food storage / preparation / utensil washing areas of the facility.
0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 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) 3.00 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.
(1) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to either hand washing sink location (in the restroom and in the front area of the store). Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.

(2) Observed lack of soap in a permanently mounted approved dispensesr at both handwashing sink locations (restroom and front of store areas). Keep an approved soap dispenser filled and functional at all times for handwashing purposes.
0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 1.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Significant remodeling and structural alterations (beyond the mentioned air conditioner repairs) within a food facility were observed without plans approved by the Merced County Division of Environmental Health (MCDEH) for this location.

Submit plans electronically to the Merced County Building & Safety Division (https://www.countyofmerced.com/639/Building-Safety), along with an application for a Food Facility Plan review and separate fee to MCDEH (we will be able to see and review the same set of electronic plans submitted to the Merced County Building & Safety Division). You may obtain the Plan Review Application & Questionnaire from MCDEH's website (https://www.co.merced.ca.us/1877/Food-Facility-Plan-Review). Plan review and approval is required PRIOR to any construction, remodeling, or expansion of food handling activities at any permitted food facility in Merced County. No further work should be undertaken at this site until such time as plans have been submitted, and written approval of the submitted plans has been issued.

Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes. Any construction, alteration, or remodeling done without prior approval or authorization may be required to be reconstructed in compliance with all applicable regulations and codes.
0110 RETAIL MARKET<2000 SQ FT (HM3)
9-21-2020 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 1.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. (1) Observed lack of a probe thermometer at this location. Obtain and keep a probe thermometer accurate within 2ºF at this location (to verify water temperatures and walk in cooler / freezer temperatures where any Potentially Hazardous Food items are stored and sold from).

(2) Keep at least one commercial grade thermometer in each cold holding unit where Potentially Hazardous Foods are stored or displayed, and routinely check to ensure the thermometers in these units are accurate within 2ºF, such as by comparing the in-unit thermometers with a properly calibrated probe thermometer.
0110 RETAIL MARKET<2000 SQ FT (HM3)