Merced County - Environmental Health - Food Inspections

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Facility: Walmart #2117
Address: 1575 W Pacheco Blvd, Los Banos, 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 1-03-2023: Good (Total Points: 3.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
1-03-2023	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 visibly posted notice 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).	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-03-2023	All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)	1.00	Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.	Observed food waste on the ground under the waste containers in the outdoor organics waste storage area	0113 RETAIL MARKET 15,001-30,000 SQFT
1-03-2023	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 visibly posted notice 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).	0125 BAKERY

Rating on date 7-11-2019: Satisfactory (Total Points: 12.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
7-11-2019	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)	4.00	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	SECOND REPEAT: Observed multiple locations in this facility where handwashing faucets are 'auto on' and non adjustable at the faucet for temperature. All automatic on faucets still fail to stay on for the required 15 seconds (average between 2-3 seconds per faucet), and several still do not have water temperatures that meet the required temperature range of 100-108ºF: - Family restroom handwash sink auto on for ~ 2 seconds, max temp 91ºF (too cold) - Womens front restroom handwash sinks auto on for ~2-3 seconds, max temp 92ºF (too cold) - Womens back restroom handwash sinks auto on for ~2-3 seconds, max temp 93ºF (too cold) - Mens front restroom handwash sinks auto on for ~2 seconds, max temp 92ºF (too cold) - Mens back restroom handwash sinks auto on for ~2 seconds, max temp 92ºF (too cold) (For the above sinks, install combination faucet or adjust the premixing faucet so that it supplies warm water for a minimum of 15 seconds while both hands are free for washing.) - handwash sink by left side of rotisserie (single knee lever activated), max temp initially 96ºF, immediately adjusted to 102ºF [CDI] - handwash sink by front of deli (single knee lever activated), max temp initially 87ºF, immediately adjusted to 108ºF [CDI] - handwash sink by back of deli (single knee lever activated), max temp initially 78ºF, immediately adjusted to 100ºF [CDI] - handwash sink by deli three comp sink (single knee lever activated), max temp initially 109ºF (too hot), immediately adjusted to 108ºF [CDI] - handwash sink inside donut room (single knee lever activated), max temp initially 109ºF (too hot), immediately adjusted to 108ºF [CDI] - handwash sink by meat area three compartment sink (single knee lever activated), max temp 72ºF (too cold) Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-11-2019	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)	4.00	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.	REPEAT: Observed some cracking, pitting, small chunks of damaged floor still missing in the entry area of the bakery walk in freezer. Similar damage still observed at the entryway to the 'cooked items' walk in freezer in the deli area also. 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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.	0125 BAKERY
7-11-2019	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)	4.00	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.	REPEAT: Observed the 'bell' on the anti siphon faucet of the maintenance area sink is still missing, leaks water when faucet is turned on. Replace or repair damaged faucet.	0113 RETAIL MARKET 15,001-30,000 SQFT

Rating on date 6-11-2019: Unsatisfactory - reinspection required (Total Points: 23.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
6-11-2019	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.	Observed the temperature of the section of produce area PHF juices and probiotic beverages was measured at 33-66°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 walk in cooler. Items out of temperature by more than 10°F were voluntarily discarded. Corrected during inspection.	0113 RETAIL MARKET 15,001-30,000 SQFT
6-11-2019	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)	2.00	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.	Observed the 'bell' on the anti siphon faucet of the maintenance area sink is missing, leaks water when faucet is turned on. Replace or repair damaged faucet.	0113 RETAIL MARKET 15,001-30,000 SQFT
6-11-2019	Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377)	2.00	Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food. The label shall contain the following information: (1) The common name of the food. (2) A list of ingredients in descending order of predominance by weight. (3) The weight, count, or volume. (4) The name and place of business of the manufacturer, packer, or distributor. Nutrition labeling may also be required, and must be included when it is available from the manufacturer. Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.	REPEAT: Observed some produce items, particularly in 'special' or endcap areas that lack a label with the common english name of the items (corn, broccoli crowns, white onions, etc). Provide a legible label with the common name of all produce items in at least english.	0113 RETAIL MARKET 15,001-30,000 SQFT
6-11-2019	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)	2.00	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 condensate from a cooler unit in the dairy walk in that is dripping directly onto cases of yogurt. Relocate food items away from the leak to prevent potential contamination. Investigate / repair leak. Do not store food items where they may be subject to splash or drip leakage. Employee immediately instructed to relocate food items, work order to be submitted.	0113 RETAIL MARKET 15,001-30,000 SQFT
6-11-2019	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)	2.00	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.	Observed some cracking, pitting, small chunks of damaged floor missing in the entry area of the bakery walk in freezer. Similar damage also observed at the entryway to the 'cooked items' walk in freezer in the deli area. Some damage also observed / ice buildup residue near the doorway in the large back grocery area walk in freezer (manager reports leak was recently repaired, not all residual ice yet removed). 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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.	0125 BAKERY
6-11-2019	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)	4.00	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	REPEAT: Observed multiple locations in this facility where handwashing faucets are 'auto on' and non adjustable at the faucet for temperature. All automatic on faucets fail to stay on for the required 15 seconds (average between 2-3 seconds per faucet), and several do not have water temperatures that meet the required temperature range of 100-108ºF: - Family restroom handwash sink auto on for ~ 2 seconds, max temp 89ºF (too cold) - Womens front restroom handwash sinks auto on for ~2-3 seconds, max temp 88ºF (too cold) - Womens back restroom handwash sinks auto on for ~2-3 seconds, max temp 95ºF (too cold) - Mens front restroom handwash sinks auto on for ~2 seconds, max temp 89ºF (too cold) - Mens back restroom handwash sinks auto on for ~2 seconds, max temp 91ºF (too cold) (For the above sinks, install combination faucet or adjust the premixing faucet so that it supplies warm water for a minimum of 15 seconds while both hands are free for washing.) - handwash sink by right side of rotisserie (single knee lever activated), max temp 135ºF (too hot) - handwash sink by left side of rotisserie (single knee lever activated), max temp 122ºF (too hot) - handwash sink by front of deli (single knee lever activated), max temp 122ºF (too hot) - handwash sink by back of deli (single knee lever activated), max temp 120ºF (too hot) - handwash sink by deli three comp sink (single knee lever activated), max temp 120ºF (too hot) - handwash sink by fryers (single knee lever activated), max temp 122ºF (too hot) - handwash sink in cake decorating area (single knee lever activated), max temp 127ºF (too hot) - handwash sink outside donut room (single knee lever activated), max temp 120ºF (too hot) - handwash sink inside donut room (single knee lever activated), max temp 128ºF (too hot) - handwash sink behind the rotisseries (single knee lever activated), max temp 123ºF (too hot) - handwash sink in the bakery dish machine room (single knee lever activated), max temp 141ºF (too hot) - handwash sink outside bakery dish room (single knee lever activated), max temp 130ºF (too hot) - handwash sink in produce area (single knee lever activated), max temp 138ºF (too hot) - handwash sink by meat area three compartment sink (single knee lever activated), max temp 134ºF (too hot) Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019	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)	2.00	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.	Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the area next to the deli three compartment sink. 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. Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the produce area. 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.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-11-2019	All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)	2.00	Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.	Observed minor build up of dust debris on fan blade guards on cooler unit in walk-in refrigerators and/or freezers in various locations around the facility. Improve cleaning frequency so as to prevent a visible buildup of dust debris.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)