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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10:10 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: BASS PRO SHOPS OUTDOOR WORLD LLC Date: 03/05/2019 <br /> Address: 1356 BASS PRO DR, MANTECA 95337 <br /> Owner/Operator: BASS PRO SHOPS OUTDOOR WORLD L Telephone: (417)873-5000 <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The top of the nacho cheese was 105F. Employee said that the warmer was turned on about 30 minutes <br /> ago. She added more water to the hot water bath to reach the top sides of the cheese. Recommend mixing the nacho <br /> cheese regularly to heat the all areas to 135F or higher. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: John Loduca Expiration Date:June 12,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 129°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 dr True reach in--by mixers--41.00°F 2 dr True--40.00°F <br /> nacho cheese-bottom of pot--warmer--140.00°F nacho cheese-top of pot--warmer--105.00°F <br /> 1 dr True--by popcorn--41.00°F hand sink--men's rr--108.00°F <br /> NOTES <br /> Chlorine and test strips available. <br /> Sanitizer bucket at 100ppm chlorine. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> 4� <br /> Received by: Name and Title: John Loduca,AGM <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0019333 PR0528857 SCO01 03/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />