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Facility:
Circle K Store #2705018
Address:
1021 Shaffer Rd, Atwater, 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 1-12-2024: Good (Total Points: 0.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
1-12-2024
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)
1-12-2024
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.
0111 RETAIL MARKET 2001-6000 SQFT
Rating on date 10-25-2022: Satisfactory (Total Points: 10.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
10-25-2022
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
7.00
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
[3][7] The permit holder of the permanent food facility shall demonstrate to the enforcement agency that adequate methods are in place to properly clean and sanitize the beverage dispensing equipment. The ice dispenser and coffee brewing nozzles have build up.
Observed lack of sanitizer at the facility. Instructed employee to obtain and maintain sanitizer on-site. Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location.
0111 RETAIL MARKET 2001-6000 SQFT
10-25-2022
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
3.00
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 milk was measured at 49 °F. Keep all cold potentially hazardous foods at or below 41°F. 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 the back of the fridge where the temperature was 41F. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.
Observed the temperature of the hot sandwhiches was measured at 120°F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to the bottom of the oven 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. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.
0111 RETAIL MARKET 2001-6000 SQFT