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Facility:
Yosemite Chevron
Address:
3584 G St., Merced, 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 12-20-2023: Good (Total Points: 0.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
12-20-2023
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 during the inspection.
0110 RETAIL MARKET<2000 SQ FT (HM3)
Rating on date 4-20-2023: Good (Total Points: 0.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
4-20-2023
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 10-25-2022: Unsatisfactory - reinspection required (Total Points: 14.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
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))
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 sandwiches 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. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.
0110 RETAIL MARKET<2000 SQ FT (HM3)
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 cappuccino machine nozzles have buildup and debris. Facility corrected same day.
0110 RETAIL MARKET<2000 SQ FT (HM3)
Rating on date 3-03-2021: Good (Total Points: 1.00)
Date
Violation
Points
Correction
Inspector Comments
Facility Area
3-03-2021
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)
1.00
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.
Observed labels on the prepackaged ice lack some of the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items.
0110 RETAIL MARKET<2000 SQ FT (HM3)