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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 11:05 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL FORASTERO MEXICAN FOOD Date: 03/17/2020 <br /> Address: 306 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: DOMINGUEZ, SONIA Telephone: (209)239-5508 <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Container of chili sauce 150F, on prep table, is left without finishing the prep process. Finish the prep <br /> process of the cooked food to be rapidly cooled to 41 F or below by dividing it in small containers and store them in the walk <br /> in cooler or use other cooling methods listed in the paragraph below. Corrected on site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Beans and rice containers are lacking labels. Provide labels 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jose Manuel Davila Expiration Date:October 14,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D 6 drawers reach in cooler/under prep table--By griddle 2 D True reach in cooler/under prep table--Cook line--34.00°F <br /> 41.00°F <br /> Mop sink--120.00°F 2 sliding D True cooler--Front counter--41.00°F <br /> Fried beans--Hot hold--172.00°F Prep sink--126.00°F <br /> Cooked shredded chicken--Hot hold--144.00°F Salsa Bar Turbo Air cooler--Dining--41.00°F <br /> Walk in cooler--41.00°F Cooked beef--Hot hold--147.00°F <br /> Beef in sauce--Hot hold--165.00°F Hand sink--rest room--100.00°F <br /> Ground beef--Hot hold--155.00°F <br /> FA0001131 PRO161420 SCO01 03/17/2020 <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 />