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Environmental Health Department <br />Time In: <br /> 3:29 pm <br /> 2:31 pm <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 239-4184 Owner/Operator: FAGUNDES BROS MEATS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 142 JASON ST, MANTECA 95336 <br />Date: 07/19/2018Name of Facility: FAGUNDES BROS CUSTOM MEATS <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: The soap dispenser in the meat room was empty. Refill soap or provide pump-style soap immediately. <br />*Corrected on site* <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The tri tip in the ice chest was 130F. Maintain hot hold foods at 135F or above. Correct today. <br />The beans at the steam table in the deli was 130F. Maintain hot hold foods at 135F or above. Correct today. <br />The walk in catering cold hold was 47F. Maintain 41F or below. Correct today. <br />Chili beans and twice baked potato in the walk in were above 41F. Maintain 41F or below. 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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: One wiping cloth bucket at 50ppm chlorine. Increase to 100ppm chlorine minimum. <br />*Corrected on site* <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />Joseph Guinta June 12, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000929 PR0161236 SC001 07/19/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com