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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greotrless grows her,. Time In: 9.46 am <br /> Time Out: 11:02 am <br /> Food Program Official Inspection Report <br /> Name of Facility: KAISER PERMENANTE MANTECA Date: 02/06/2020 <br /> Address: 1777 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: MORRISON MGMT SPECIALISTS Telephone: (954)459-1449 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Tomatoes, pulled from walk in cooler 41 F, cut and placed on ice bath(cold hold)at the front counter, <br /> within the 4 hours time control, have temp at 54F. The container is not totally merged in ice. Return the sliced tomatoes to <br /> walk in cooler to get to 41 F or below and prepare new ones and merge container in ice bath to provide 41 F or below at all <br /> times. Corrected 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:2 comp prep sink and 3 comp sink have temp at 116F and 117F respectively. Provide 120F or above <br /> today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:thermo label stickers for high temp dish washer is not available. Provide thermo labels in 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Elizabeth Tafoya Expiration Date: May 30,2022 <br /> Warewash Chlorine(Cl): ppm Heat: 180°F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 IF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0015780 PRO162945 SCO01 02/06/2020 <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 />