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Facility: Merced Community College District
Address: 3600 M St, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 3.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-19-2024: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-19-2024 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) 3.00 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 		1- Observed hot water temperature at 3-compartment sink in the Coffee Bar at Library was measured maximum 110 F. Please repair/replace. Corrected during inspection.
2- Observed hot water temperature at hand washing sink in the Coffee Bar at Library was measured maximum 73 F. Please repair/replace. Corrected during inspection. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-19-2024 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 during the inspection. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 9-08-2023: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-08-2023 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. 		Men's restroom nearest the COFFEE BAR AT THE DOWNEY RESOURCE CENTER-LIBRARY: Eemax SPEX3208/3.0 kW instant water heater was installed at the first sink closest to the entrance. The facility uses sensor faucets where the temperature cannot be readily adjustable by the users. This first sink faucet did not provide consistent tempered water 100-108 F for at least 15 seconds. The temperature range for 15 seconds varied between 94-106 F. Make adjustments.

*There is only one instant water heater per sink at the first sinks in each restroom. Remember to direct employees working in the coffee bar to use these two first sinks only. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-08-2023 Additional information provided to facility operators 0.00 Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437. 3-COMPARTMENT DISHWASHING SINK IN THE COFFEE BAR AT THE DOWNEY RESOURCE CENTER-LIBARY: Dishwashing sink was installed without plan approval and is conditionally approved for use as long as the largest utensil (Merrychef paddle) used in the operation can be properly washed, rinsed, and sanitized during all hours of operation. If the facility uses equipment that need to be washed, rinsed, and sanitized and do not properly fit inside one of the compartments, our office may require a larger sink. Eemax SPEX95T/9.5kw (60 gph for 65 degree rise) instant water heater was previously approved but Eemax SPEX8208T/8.3kW (60 gph for 57 degree rise) was installed instead is conditionally approved for use as long as minimum 120 F hot water is detected during all hours of operation. If in the future there are issues with inadequate 120 F water supply during all hours of operation, our office will require and upgrade on the water heater. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
9-08-2023 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. COFFEE BAR IN THE DOWNEY RESOURCE CENTER (LIBRARY): Ok to open. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 8-24-2021: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-24-2021 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. 		REMINDER: Previously observed non functional Hobard under counter dishwashing unit issue still pending resolution. Per operator, believe lines to the unit are 'clogged', unit not used much before it stopped functioning correctly. Investigate and repair to function to the originally designed commercial grade standard, or remove from the food facility if no longer needed / used / no intent to repair exists.

Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.

9/22/21 emailed confirmation / repair receipt for repair on dishwasher in classroom. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-24-2021 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) 0.00 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. REMINDER: discussion on eventual planned addition of walk in cooler for classroom / commissary use. Ensure a plan check application, electronic plans and specification sheets, and the appropriate plan review fee are submitted to MCDEH (Merced County Division of Environmental Health) for review and approval PRIOR TO actual beginning of installation process. For additional questions or clarifications, please email our office at FoodProgram@countyofmerced.com, or visit the plan check page of our website at: https://www.co.merced.ca.us/1877/Food-Facility-Plan-Review 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-24-2021 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. Verified hot water now at correct range for this site, ok to add 'commissary' to the active Health Permit to Operate. 0145 COMMISSARY / OPEN FOOD PREP ALLOWED


Rating on date 8-20-2021: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-20-2021 A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390) 0.00 Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.

For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.

Close the facility until a permit is obtained from the Division of Environmental Health. 		Requested assessment of onsite facilities to determine if "commissary" can be added to the Health Permit for the Merced Community College location. Commissary may be added to the permit with a current limit of one (1) mobile food facility (MFF), with the following confirmed amenities available for use at this site by the MFF:

*In the Classroom area*:
[A] True refrigerator = approx. 33.8 cubic feet of refrigerator space, 50 to 100% available to MFF for storage needs
[B] "VOC 142 Refrigerator #2" freezer space = approx 4.78 cubic feet of freezer space, 100% available for MFF storage needs
[C] Dry storage rack, six shelves = approx. 41.1 cubic feet dry storage space, 100% available for MFF storage needs
*in the Cafeteria / Loading Dock area*:
[D] Grease receptacle available next to dumpster for waste grease disposal
[E] Sanitary sewer cap access at the front of the dumpster, usable with a black waste hose from the MFF gate valve to the cleanout location (keep black connector hos in a separate container / compartment away from food / food contact surfaces)
[F] Trash compactor / bin for solid trash in dock area
[G] Water bibb near dock area available to use when cleaning the MFF unit
[H] Three hose bibbs identified near dock that are from city water, will need to 'protect' and sanitize the hose bibb to be used for loading clean water into the MFF's clean potable water tank. Recommend NOT using hot water to fill the potable water tank. 		0145 COMMISSARY / OPEN FOOD PREP ALLOWED
8-20-2021 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) 14.00 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 obtainable water temperature at the three compartment and food prep sink locations is currently 106ºF maximum. Construction going on near college site, water main repair appears to have disrupted water service earlier in the day and may also have impacted the hot water "loop" in some way. Unable to repair the hot water deficiency during the inspection, "voluntarily closed" (class not currently in session). Repair and call for reinspection of the permitted food area prior to resuming food prep or sales related activities.

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 may be substituted for hot and cold water at handwashing sinks. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-20-2021 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 minor buildup of debris in lower guide track on front of 2 stainless steel cupboards at this location. Improve cleaning frequency / methods so as to prevent the accumulation of visible residue. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
8-20-2021 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. 		Observed non functional Hobard under counter dishwashing unit. Per operator, believe lines to the unit are 'clogged', unit not used much before it stopped functioning correctly. Investigate and repair to function to the originally designed commercial grade standard, or remove from the food facility if no longer needed / used / no intent to repair exists.

Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter. 		0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)