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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Time In: 240 pm <br /> ^'•ti7FOpt�% Greotness grows here. <br /> Time Out: 3:05 am <br /> Food Program Official Inspection Report <br /> Name of Facility: OASIS MARKET&PRODUCE Date: 03/26/2019 <br /> Address: 9542 S AIRPORT WAY, MANTECA 95336 <br /> Owner/Operator: KHANSHALI, YASIR Telephone: (209)234-7555 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 rice and shrimp in the hot case were below 135F. Increase to minimum 135F. Correct 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken tenders--hot cabinet--145.00°F beef--hot case--145.00°F <br /> shrimp--hot case--120.00°F pork--hot case--143.00°F <br /> rice--hot case--117.00°F chicken--hot case--135.00°F <br /> wings--hot cabinet--140.00°F <br /> NOTES <br /> This is a re-inspection of the routine performed on 3-8-19. <br /> Most of the violations have been corrected. <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 /> Received by: Name and Title: abrahim nagi, comanager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0001410 PRO161367 SC333 03/26/2019 <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 />