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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows her,. Timeln: 11-13am <br /> Time Out: 12:47 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: FRANK'S DOWNTOWN CAFE Date: 10/30/2018 <br /> Address: 162 N MAPLE AVE, MANTECA 95336 <br /> Owner/Operator: CARRERA, FRANCISCO Telephone: (209)647-4733 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/13/2018 <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 MAJOR <br /> OBSERVATIONS:The linguica in the 2 dr prep table was at 59F.These were voluntarily discarded. Maintain all potentially <br /> hazardous foods in cold hold at 41 F or below. Correct today. <br /> Several foods(listed in the Measured Observations section)in both of the prep table coolers at the cook line were above <br /> 41 F. Maintain 41 F or below. Correct today. <br /> The 1 dr Hisense Pepsi cooler(back)was at 48F.The sliced cheese inside was at 45F. Maintain 41 F or below. Correct <br /> today. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:The whole sausage links at the top of the 2 dr prep table was 67F. Cook said they were cooked around 4 <br /> hours ago. These were moved to the underneath compartment to cool more rapidly. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:In the walk in cooler, some uncovered foods are underneath raw eggs and bacon. Place raw meats and <br /> eggs underneath raw produce and uncovered items. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0013851 PR0518346 SCO01 10/30/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />