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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greotrless grows her,. Timeln: 1-00pm <br /> Time Out: 2:11 om <br /> Food Program Official Inspection Report <br /> Name of Facility: FAGUNDES BROS CUSTOM MEATS Date: 08/21/2019 <br /> Address: 142 JASON ST, MANTECA 95336 <br /> Owner/Operator: FAGUNDES BROS MEATS INC Telephone: (209)239-4184 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <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 tri tip at the deli steamer were 115F for the top slices,while the bottom slices were 160F. Manager <br /> says that they rotate the slices about every 10 minutes. Ensure all meat is at least 135F when under hot hold. Correct today. <br /> The tri tip in the ice chest were 125F- 145F. Employees stated that these are sold frequently and are gone by closing <br /> (5:30pm).The portions that are not sold are put into the walk in cooler for the next day's deli meats. Maintain meat <br /> temperature at 135F or above. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Some recent deliveries are stored on the floor of the walk in cooler. Maintain all foods at least 6 inches <br /> off the floor. Correct today. <br /> Some foods in the walk in cooler are uncovered. Cover all foods with a snug-fitting lid or cling wrap. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust hood has grease and dust build up. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> FA0000929 PRO161236 SCO01 08/21/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />