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Facility: Winganomics Inc (d.b.a. Wingstop Merced)
Address: 779 E. Yosemite Ave. Ste D, Merced, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 22.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 11-17-2021: Unsatisfactory - reinspection required (Total Points: 22.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-17-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 14.00 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. REPEAT: Observed the 2 door True flip top cooler used for carrots, celery, corn, and ranch / blue cheese / honey mustard dressing cups is measuring 48-58 degrees in various parts of the unit. Per staff, unit was checked / in temperature this morning. Relocate all items to other cooler units. Do not use this unit for the storage or display of any PHF (potentially hazardous food) items until it has been shown to consistently hold temperature at 41 degrees or colder in all parts of the unit, including the upper bins. Staff relocated all food items to other cooler units. Properly repair or replace this unit. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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) 2.00 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. REPEAT: Observed surface of sidewalk outside back door of facility still appears stained possibly by grease / liquid residues over time. Some trash is accumulated outside the back door area prior to being taken to dumpsters on far side of the parking lot. Trash area on far side of parking lot has an open area dumpster and two grease receptacles that are shared by multiple facilities. Grease receptacles in particular in this area have a significant amount of buildup and residue that is acting as a vermin attraction and creating objectionable odors. Increase the cleaning frequency and efficacy of any garbage or waste handling areas so as to prevent the accumulation of visible residue, formation of objectionable odors, and potential attraction of vermin. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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. REPEAT: Observed there is still a lack of any hot water to the right side faucet for the three compartment sink. Left side faucet does not reach rightmost compartment. Provide hot and cold water to all faucet fixtures, and ensure hot water of not less than 120 degrees is available to each sink compartment for proper wash, rinse, and sanitize procedures to be conducted correctly. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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) 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.
(1) REPEAT: Observed visible buildup of residue on the potato cutting unit is still present, especially near the hinge / connection pivot points. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue. Ensure all food contact surfaces are effectively sanitized. Failure to keep utensils, equipment, and facilities clean.

(2) Observed the 2 door True flip top cooler used for carrots, celery, corn, and ranch / blue cheese / honey mustard dressing cups that was out of temperature also still has an accumulation of scotch tape residue on the upper lid and front edge, which do not constitute smooth and easily cleanable surfaces. Remove tape. Also, right side door handle 'liner' is broken / partially missing, and no longer constitutes a smooth and easily cleanable surface. Repair or replace to meet a smooth and easily cleanable commercial grade standard.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-17-2021 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. (1) REPEAT: Observed dirt, grime, and / or food particle buildup still present on the back and under portions of the sliding glass 2 door beverage cooler. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and cleaning is performed on a regular basis to prevent potential vermin attraction.

(2) REPEAT: Observed dirt, grime, and / or food particle buildup still present on the handles of the keg cooler. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(3) REPEAT: Observed multiple locations throughout the store, especially near handles or knobs on multiple different pieces of equipment or other surfaces such as doors where surfaces are tacky to the touch and do not appear to be cleaned at a sufficient frequency to prevent the accumulation of residue. Improve cleaning frequency and efficacy of high touch surfaces throughout facility so as to prevent residue buildup and to prevent potential cross contamination.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 10-14-2021: Unsatisfactory - reinspection required (Total Points: 25.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-14-2021 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 2 door True flip top cooler used for carrots, celery, corn, and ranch / blue cheese / honey mustard dressing cups is measuring 38-53 degrees in various parts of the unit. Relocate all PHF items to other cooler units. Do not use this unit for the storage or display of any PHF (potentially hazardous food) items until it has been shown to consistently hold temperature at 41 degrees or colder in all parts of the unit, including the upper bins. Staff relocated trays of dressing cups to other cooler units. The use of ice under the carrot, celery, and corn pieces in the upper portion of the unit is allowed on a TEMPORARY basis while this unit is repaired or replaced. All PHF items all relocated to other cooler units. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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.
Observed containers of spice blends where lids are loose or only partially on. Lids immediately fully closed on all spice blend containers. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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 'splash' residue and food particle buildup on the upper portion of the flip top prep cooler, edges of cutting board area, and nearby wall surfaces. Posted paper guidance documents on lid of flip top cooler also stained with dried food residue, and may act as a source of cross contamination. Cease this practice. Remove / relocate paper posters away from the immediate food prep surface areas. Ensure all food prep surfaces are smooth and easily cleanable, and are cleaned and sanitized on a regular basis. Do not cover or otherwise render food prep surfaces and adjacent areas difficult to properly clean and sanitize. Staff removing paper posters from lid area and cleaning splash residue / sanitizing with quat sanitizer. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 1.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
Observed broken under counter 2 door cooler unit that is not currently in use, does not function. Repair or remove from the facility. 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)
10-14-2021 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 visible buildup of residue on the potato cutting unit, especially near the hinge / connection pivot points. Increase cleaning frequency and efficacy to prevent the accumulation of visible residue. Ensure all food contact surfaces are effectively sanitized. Failure to keep utensils, equipment, and facilities clean.

(2) Observed sticky buildup on the edge of the ice machine door and minor mold type buildup on the interior deflector plate for the ice machine. Increase cleaning frequency and efficacy so as to prevent the accumulation of visible residue. Ensure all potential food contact surfaces are effectively sanitized on a regular basis.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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.
Observed lack of paper towels dispensing from the restroom paper towel dispenser, partial roll on top of unit. Cease this practice. Provide a sanitary hand drying method at each hand sink location, such as an enclosed paper towel dispenser that only allows the portion being used to be touched, or hot air blower unit. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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. (1) Observed dirt, grime, and / or food particle buildup on exterior of Cadco roll baking oven, foil also being used to fix gap caused by broken seal. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. Keep equipment in good repair such that it functions as designed to its original commercial grade standard. Staff does report an intent to replace this machine.

(2) Observed dirt, grime, and / or food particle buildup on the back and under portions of the sliding glass 2 door beverage cooler. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and cleaning is performed on a regular basis to prevent potential vermin attraction.

(3) Observed dirt, grime, and / or food particle buildup on the handles of the keg cooler. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(4) Observed multiple locations throughout the store, especially near handles or knobs on multiple different pieces of equipment or other surfaces such as doors where surfaces are tacky to the touch and do not appear to be cleaned at a sufficient frequency to prevent the accumulation of residue. Improve cleaning frequency and efficacy of high touch surfaces throughout facility so as to prevent residue buildup and to prevent potential cross contamination.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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) 1.00 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 lack of any hot water to the right side faucet for the three compartment sink. Left side faucet does not reach rightmost compartment. Provide hot and cold water to all faucet fixtures, and ensure hot water of not less than 120 degrees is available to each sink compartment for proper wash, rinse, and sanitize procedures to be conducted correctly. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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 residue / waste liquid outside back door of facility, surface of sidewalk appears stained possibly by grease / liquid residues over time. Some trash is accumulated outside the back door area prior to being taken to dumpsters on far side of the parking lot. Trash area on far side of parking lot has an open area dumpster and two grease receptacles that are shared by multiple facilities. Grease receptacles in particular in this area have a significant amount of buildup and residue that is acting as a vermin attraction. Increase the cleaning frequency and efficacy of any garbage or waste handling areas so as to prevent the accumulation of visible residue, formation of objectionable odors, and potential attraction of vermin. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-14-2021 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)
10-14-2021 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) 1.00 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.
Observed lack of the current health permit being posted within the facility. Ensure that the current valid health permit is posted within the facility. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-04-2020: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-04-2020 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. All prior violations were corrected. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 2-28-2020: Unsatisfactory - reinspection required (Total Points: 24.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-28-2020 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) 6.00 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.
Repeat: Observed the rear hand wash sink was block by a delivery of sauces. Keep hand washing stations clear to allow ease of access. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-28-2020 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 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.
Repeat: Observed parcooked fries cooling without proper cover. Keep cover to prevent contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-28-2020 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 14.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Repeat: Observed raw chicken wings stored on a staging area without time nor temperature control. Keep chicken under time control when there is no temperature control. Time control shall include the time 4 hours after the food has been taken out of temperature control and must be discard after a cumulative of 4 hours out of temperature control. A time label was provided. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-28-2020 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) 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.
Repeat: Observed the use of cardboard and tape to cover the ice machine where the front cover is missing. Repair or remove cardboard. Cardboard is not a smooth and easily cleanable surface. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-28-2020: Unsatisfactory - reinspection required (Total Points: 34.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-28-2020 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.
Observed the use of cardboard to line a prep surface. Cease the practice. Cardboard is not a smooth sanitary surface. Clean and sanitize all equipment set on the cardboard.

Observed the use of card board and tape to cover ice machine where the front cover is missing. Remove cardboard and tape.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 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.
Observed parcooked fries cooling with no proper covering to prevent contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 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 the debris under the soda racks. Improve cleaning. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 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) 7.00 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 after the carrots and celery were wrapped for customer, excess water was drained back into the container of bulk carrots and celery. Cease this practice. Do not contaminate bulk food. Carrots and celery were voluntarily discarded. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 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 nacho cheese was measured at 118 degrees F. Observed the dispensing unit is left open to dispense nacho. Repair equipment so it functions properly. Nacho cheese was voluntarily discarded. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 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 improper washing and sanitizing of utensil. Observed wash with sprayer on hose, wash with sanitizer, wash with soap, then soak in sanitizer. Proper washing of utensil is wash with soap, rinse with water, then sanitize. Do not use sprayer with hose. Set up is not an approved equipment used to wash utensils intended for food service. Use sprayer with hose only for not food contact surfaces. Sanitization should be done as the last step with clean utensils to prevent contamination of the sanitizer.

Observed the concentration of the sanitizer measured 0ppm. Observed the automatic sanitizer mixer dispense sanitizer less than 100ppm. Repair automatic mixer. Manually add sanitizer to reach 200ppm quat.

Observed the accumulation of syrup on the dispensing nozzle for the soda dispenser. Improve cleaning. Clean daily.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 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.
Observed the handwashing station in the rear of the kitchen is block by a rack of parcooked fries. Keep hand washing station clear. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-28-2020 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 7.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Observed the lack of time or temperature control for chicken set aside on a tray prior to cooking. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)