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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' GreornesS grows here, Time In: 1.14 pm <br /> Time Out: 2:07 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TOGOS EATERY Date: 03/10/2020 <br /> Address: 1115 S MAIN ST, MANTECA 95336 <br /> Owner/Operator: DHANJU, SIMRANJIT Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/24/2020 <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:Back hand sink is not in use,totally blocked by rolling table, personal items are placed in the sink <br /> compartment, lacking soap, soap dispenser is broken and paper towels dispenser is empty. Remove all items for full <br /> accessibility of the hand wash station and provide soap from dispenser mounted to the wall and paper towels from <br /> dispenser today. <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(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Broccoli cheddar soup is at 122F on hot hold, 1 D True reach in cooler and all the food items on it are at <br /> 46F, sliced tomatoes on the right and left stands are at 73F and 65F respectively. Provide 41 F or below for the cold hold unit <br /> and the food on it and 135F and above for all food on hot hold today and for the sliced tomatoes provide ice bath to keep it <br /> at 41 F or below or use 4 hours time control log 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: I couldn't verify the food manager certificate and food handler cards on site. Provide certificate and <br /> handler cards to gfahmy@sjgov.org in 1 week and if any handler card is expired, renew within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0004134 PRO163440 SCO01 03/10/2020 <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 />