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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> Greotr�ess grows he,,. Time In: 12.33 pm <br /> Time Out: 1:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: DELI DELICIOUS Date: 05/18/2018 <br /> Address: 127 SPRECKELS AVE, MANTECA 95336 <br /> Owner/Operator: JDP FOODS LLC Telephone: (510)714-8875 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate. Provide a copy to ssangalang@sjcehd.com <br /> within 60 days. Maintain a copy at the facility. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Meats, cheeses, and tomatoes in the 3 dr True prep table(grill side)were 42F-47F. Maintain <br /> temperature of 41 F or below. Correct today. <br /> The 3 dr True prep(grill side)had an air temp of 46F. Maintain temperature of 41 F or below. Correct today. <br /> The roast beef at the cutting table(being prepped)was 59F. Maintain temperature of 41 F or below. <br /> *Employee stated that meat was out for less than 30 minutes' <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Open bag of open fries in 1 dr True freezer. Roll up open bags or put into container with snug-fitting lid. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0014851 PR0521864 SCO01 05/18/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />