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Facility: Campus Cafe
Address: 3600 M St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 8-24-2021: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
8-24-2021 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 3.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Observed ice scoop stored inside ice machine, handle not in 'bracket' slot, handle touching ice. Scoop was immediately removed from the ice bin and relocated to a clean container outside of the ice machine, ice in the front right corner was scooped out and discarded. Corrected during inspection.

Failure to appropriately store in-use utensils between uses in such a way as to prevent contamination.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
8-24-2021 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. Observed chlorine sanitizer levels for the in-use dish machine measuring at approximately 10 PPM, chlorine bucket about 2/3 full, pump appears to not be working. Ecolab immediately called to come out to repair.

Manual sanitizing set up at the two compartment sink with 200 PPM quat sanitizer solution, 60 second contact time required per batch. Manually re-sanitize ALL food contact surfaces / items washed in the dish machine today, and continue to do manual sanitizing at the required strength / time (200 PPM for 60 seconds for quat, or 100 PPM for 30 seconds for chlorine) until dish machine is properly repaired.

Do not use the dish machine for sanitizing purposes until it has been properly repaired and is consistently dispensing sanitizer at the required strength.

Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment that is used in accordance with the manufacturers specifications and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following solutions:
(1) Contact with a solution of 50 ppm available chlorine for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the following:
(A) The sanitizer manufacturers use directions as specified on the product label.
(B) The machine manufacturers specifications as provided in the manufacturers operation instructions.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
8-24-2021 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 significant calcium / hard water buildup beneath the dish machine area that is significant enough to cause the surface of the quarry tiles to be rough in texture, no longer smooth and easily cleanable. Increase cleaning frequency and efficacy in this area such that floors are able to be maintained in a smooth condition so they are easier to appropriately and effectively clean. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
8-24-2021 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 0.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
[7][1] Failure to appropriately store in-use utensils between uses in such a way as to prevent contamination. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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) 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 some ice buildup in the walk in freezer light cover. Investigate and repair the source of the moisture leak. Ensure lights are functioning in a safe manner.

(2) Observed minor powder residue buildup in the coffee condiment dispensing machine. Increase the cleaning frequency and efficacy so as to prevent the visible buildup of residue and possible unintended vermin attraction.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 2-27-2020: Good (Total Points: 1.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-27-2020 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) 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.
Observed the cutting boards are starting to be grooved where it is becoming difficult to clean. Kitchen manager explains boards are new and that grooves are made since the last inspection. Maintain boards to reduce grooving, repair at a frequency to prevent or remove deep grooves where it is hard to clean, or replace when there is excessive grooving. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
2-27-2020 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 the accumulation of syrup on the dispenser heads of the soda machine. Improve cleaning under the dispensing heads.

Observed the accumulation of coffee powder in the coffee dispensing machines. Spot cleaning daily and conduct a daily clean of the lines and spigots.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS