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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows her,. Time In: 1:27 pm <br /> Time Out: 1:48 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MAIN STREET ARCO AM PM* Date: 03/11/2020 <br /> Address: 1100 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: JSKS ENTERPRISES INC Telephone: (209)609-6784 <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:2 D cooler, under the condiments stand, and the sliced tomatoes on top of it, have temp at 46F. Provide <br /> 41 F or below 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Ice maker deflector plate has some mold. Clean today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kuldeep Sharma Expiration Date:July 25,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 138°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 131 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Open case cooler/Dairies and Burritos--41.00°F Sandwiches warmer--138.00°F <br /> Hand sink--Rest room Rt--100.00°F Hand sink--Rest room Lt--100.00°F <br /> 2 D True cooler--Back--41.00°F Walk in cooler--39.00°F <br /> 2 D cooler/under condiments stand--46.00°F Mop sink--138.00°F <br /> Sliced tomatoes--condiments stand--46.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Facility is using 3 hours time control for all hot potentially hazardous food placed on the hot hold. <br /> FA0007464 PR0507360 SCO01 03/11/2020 <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 />