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Facility: Kemp BBQ
Address: 374 Fifth St., Gustine, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-09-2020: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-09-2020 No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286) 0.00 A private home shall not be used for the purpose of giving away, selling, or handling food at retail (except for non-perishable prepackaged food within shelf life).

No sleeping accommodations shall be allowed, maintained or kept in any room where food is prepared, stored, or sold. Living or sleeping quarters located on the premises of a food facility shall be separated from rooms and areas used for food facility operations by complete partitioning.
NOTE: Employee lounge area is separated from the main seating / prep areas by a wall / pony wall materials. No mattress or other "living in" evidence observed. Second (right) restroom being used for storage only. Conversation with the operator during the inspection indicates the operator is aware that sleeping / living quarters are not allowed inside of a permitted retail food facility, and that he will maintain the space as an employee lounge area only. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2020 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.
Observed addition of a half wall / "pony" wall that is approximately six feet high that has been added on the rear left portion of the facility to partition the hallway to the bathroom off from the employee lounge / food station areas. Wall is unfinished / unsealed wood. Seal, repair, or replace surfaces such that they are smooth, easily cleanable, non porous, and meet a commercial grade standard, such as by sealing and leveling joints / screw holes and painting with high gloss paint. Ensure surfaces are smooth and level when finished, and are able to repel liquids / "bead" water for ease of cleaning. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2020 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) Observed the Faberware toaster oven in the front counter area that is rated for household use / not marked as rated for commercial use. Remove or replace all non commercially rated equipment. Have all new or replacement equipment approved by MCDEH in writing **prior** to installation or use. Oven removed / corrected during inspection.

(2) Observed the flat griddle under the hood area that is rated for household use / not marked as rated for commercial use. Remove or replace all non commercially rated equipment. Have all new or replacement equipment approved by MCDEH in writing **prior** to installation or use. Griddle removed / corrected during inspection.

(3) Observed a styrofoam 'box' in the front counter area used for holding sandwich rolls / bread that is not marked as rated for commercial use. Remove or replace all non commercially rated equipment. Have all new or replacement equipment approved by MCDEH in writing **prior** to installation or use. Styrofoam box removed / corrected during inspection.

(4) Observed a partially sealed / varnished wood plank being used as a counter extension near the hood area that is not approved as a commercial grade surface. Remove or replace all non commercially rated equipment / surfaces. Have all new or replacement counter / prep surface items approved by MCDEH in writing **prior** to installation or use. Wood plank removed / corrected during inspection.

(5) Observed the turkey roaster used to hold meat on the small Pepsi branded refrigerator that is rated for household use / not marked as rated for commercial use. Remove or replace all non commercially rated equipment. Have all new or replacement equipment approved by MCDEH in writing **prior** to installation or use. Turkey roaster removed / corrected during inspection.

All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / otherwise approved for commercial use by the enforcing agency (MCDEH).

NOTE: if approval for a heating / cooking / rethermalizing unit is obtained from MCDEH for a unit whose maximum temperature setting is 270ºF or higher, please also provide an Air Balance Report for the hood to MCDEH that is not more than five years old.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2020 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 6.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. REPEAT: Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, submit proof of class enrollment within 30 days, and submit a copy of the Food Manager Certificate itself ASAP (60 days max). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-09-2020 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 noted in the OPEN AIR BBQ portion of the facility during this inspection. 0148 OPEN-AIR BBQ