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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows Mere, Time In: 9.39 am <br /> Time Out: 10:08 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DER WIENERSCHNITZEL Date: 09/21/2018 <br /> Address: 1200 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: MAJDUB, NABIL A Telephone: (209)823-9777 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <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 temperature of the sliced cheese(ice bath)at the grill is 60F. MOD stated that cheese is usually <br /> used within 4 hours; however,there are no logs or time stamps being used. Discard unused cheese at 4 hours of being out <br /> of temperature. <br /> *Use logs and/or time stamps/stickers showing when to discard unused cheese* <br /> *Manager posted time/temperature sticker at cheese* <br /> The temperature of the 2 dr True prep table was 47F. The tomatoes and shredded cheese in the prep table were above <br /> 41 F. Maintain 41 F 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 /> 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 /> hand sink--drive thru- 100.00°F tomatoes--2 dr True prep--46.00°F <br /> sliced cheese- at the grill--60.00°F 2 dr True prep--47.00°F <br /> sliced cheese- 2 dr True prep--57.00°F shredded cheese--2 dr True prep--47.00°F <br /> NOTES <br /> This is a reinspection of the routine performed on 8-14-18. <br /> Most violations have been corrected. <br /> FA0000852 PRO161443 SC333 09/21/2018 <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 />