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Facility: Petro Stopping Centers/Santa Nella Petro (Food)
Address: 28991 W. Gonzaga Road, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-26-2023: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-26-2023 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. no violations observed 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-26-2023 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. no violations observed 0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 3-08-2021: Satisfactory (Total Points: 10.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-08-2021 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) DISHWASHING ROOM: There were several pieces of loose flooring surrounding the floor sink underneath the dishwashing sink. The black rubber topset (no longer allowed for new installation) used for coving along the floor/wall juncture near this area had peeled off the wall. Repair/replace the loose flooring materials. Ok to replace the small affected sections with the same materials. If you plan to replace the whole floor in this room, please submit flooring samples/information to our office for review and approval prior to installation. Our office will require you to remove unapproved flooring that has been installed without pre-approval. Flooring material shall be smooth, easily cleanable, nonabsorbent, and durable in this room.

2) FLOOR UNDERNEATH THE TALL 3-DOOR REFRIGERATOR/FREEZER IN THE DISHWASHING ROOM: Debris accumulation on the floor underneath the refrigeration units. Clean. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-08-2021 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. STEAM TABLE: The covered meat sauce was measured at approximately 116 F even after stirring the food. The problem could be due to two-thirds of the steam compartment being left opened causing the heat and steam to escape into the air. The manager voluntarily discarded the food item during the inspection. Keep potentially hazardous hot food at or above 135 F at all times. The other hot food items at this area measured above 135 F. CORRECTED DURING INSPECTION 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-08-2021 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) WOMEN'S REFRIGERATOR: Dust accumulation on the square ventilation cover in the ceiling. Clean.

2) MEN'S REFRIGERATOR: Dust accumulation on the square ventilation cover in the ceiling. Clean.
 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-08-2021 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) 2-DOOR M3 TURBO AIR PREP REFRIGERATOR IN THE DELI AREA: Replace the broken left side door gasket. (Do not repair with tape or glue)

2) STORAGE CABINETS IN THE DELI AREA: Dust/residue accumulation inside some cabinets. Clean.

3) TALL 3-DOOR M3 TURBO AIR REFRIGERATOR IN THE DISHWASHING ROOM: Replace the broken left side door gasket. (Do not repair with tape or glue)

 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-08-2021 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) 0.00 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) WALK-IN REFRIGERATOR: Debris accumulation on the floor underneath some shelving units. Clean.

2) STORAGE CABINETS AT THE SELF-SERVE COFFEE AREA: Dust/residue accumulation inside some cabinets. Clean. 		0110 RETAIL MARKET<2000 SQ FT (HM3)


Rating on date 5-08-2019: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-08-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All violations from the previous inspection in the RETAIL MARKET <2000 SQ FT (HM3) area of the facility have been corrected. No violations noted during this inspection for the RETAIL MARKET <2000 SQ FT (HM3) area of the facility. 0110 RETAIL MARKET<2000 SQ FT (HM3)
5-08-2019 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

 Observed popcorn scoop had been left completely inside the popcorn bin area of the popcorn machine. Cease this practice. Ensure in-use utensils are stored between uses in such a way so as to preclude the handle part of the utensils from contacting ready to eat food items. Failure to appropriately store in-use utensils between uses in such a way as to prevent contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-08-2019 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. (1) Observed the temperature of the carnitas on the steam table were initially measured at 105 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items had been put on the steam table less than 30 minutes ago, relocated to microwave and were reheated to an internal temperature of at least 165ºF for at least 15 seconds and then held at a temperature of at least 135°F. Corrected during inspection.

(2) Observed the temperature of the items in the Fresh on the Go cooler (triangle sandwiches, clam shell salads, pudding cups, etc) were measured at 45-49 °F. Keep all cold potentially hazardous foods at or below 41°F. Clean, adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to other cooler locations. Verify temperature in this unit is holding consistently before using this unit for PHF items again. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)