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Time In: 1120 am <br /> Time Out: 12:17 pm <br /> �P.Q•u��!. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TOGOS EATERY Date: 04/17/2017 <br /> Address: 1115 S MAIN ST, MANTECA 95336 <br /> Owner/Operator: HODGES,JUDY Telephone: (209)239-8646 <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 from this facility shall obtain the 5 year Food Safety Certificate. Per Manager,the class is <br /> being taken on the 10th of May.When the certificate is received,fax or e-mail to Kadeanne Linhares <br /> (klinhares@sjcehd.com). Provide a copy within 60 days. <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:The 1 door True sandwich prep air temperature is 49F(ham, avocado and turkey are 47F and sliced <br /> cheese is 48F)and the air temperature of the walk-in cooler is 45F. Reduce the temperature of these units to 41 F or below. <br /> Correct today. <br /> Service person is currently on site. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bacon--hot hold--137.00°F avocado--prep--47.00°F <br /> 1 door True prep--right side unit-air temp--49.00°F sliced tomatoes--time as a temp control--63.00°F <br /> 1 door True salad prep--37.00°F shredded cheese--40.00°F <br /> walk-in cooler--45.00°F soup--hot hold--191.00°F <br /> sliced cheese--prep--48.00°F chicken--39.00°F <br /> ham--prep--47.00°F turkey--prep--47.00°F <br /> pastrami--hot hold--147.00°F meatballs--hot hold--176.00°F <br /> FA0004134 PRO163440 SCO01 04/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />