Merced County - Environmental Health - Food Inspections

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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: 6.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 7-29-2024: Good (Total Points: 6.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
7-29-2024	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.	Observed facility had a display refrigerator that was out of order underneath the hot holding equipment at the front. Repair or remove this unit.	0110 RETAIL MARKET<2000 SQ FT (HM3)
7-29-2024	Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)	1.00	Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips. Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.	observed open boxes of prepackaged foods stored on the floor. if food is not in its original shipping container (full unwrapped pallet) it shall be stored at last 6in off the floor or held on a pallet or dolly if stored in a working container.	0110 RETAIL MARKET<2000 SQ FT (HM3)
7-29-2024	The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)	1.00	All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.	Upon arrival to facility inspector observed large amount of flies and multiple doors to the outside left open with bungee cords. cease this practice to prevent large amount of flies in facility. Doors closed during inspection CDI	0110 RETAIL MARKET<2000 SQ FT (HM3)
7-29-2024	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 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.	3.00	The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.	1.observed Paper towels dispenser at front line was out of order. repair. 2.observed that paper towel dispenser at 3-comp was not functional repair this unit.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 6-26-2023: Good (Total Points: 0.00)

Date	Violation	Points	Correction	Inspector Comments	Facility 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)

Date	Violation	Points	Correction	Inspector Comments	Facility 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)