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tt9.4Wy. <br />)9- <br />Time In: 11:30 am <br />Time Out: 12:05 pm <br />San Joaquin County <br />Environmental Health Department <br />1868 East HazeIton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Mobile Food Facility Official Inspection Report <br />Name of Facility: PANADERIA LA TRIGUENA #IJJ2766 Date: 12/31/2015 <br />Address: 161 E YOSEMITE AVE, MANTECA 95336 <br />Owner/Operator: RAMIREZ, JUAN Telephone: (209) 856-4281 <br />Program Element: 1633 - FOOD VEHICLE/CART (LTD 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 foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br />#1 Demonstration of Knowledge <br />OBSERVATIONS: Two of the employees for the cart lack their Food Handler Card. All food handling employees must <br />obtain the Food Handler Card within 30 days. Informational sheet provided. <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 />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The watermelon is 42F and the mango is 44F. Maintain cut fruit at 41F or below. Correct today. <br />***As the weather gets warmer, make sure to have a plentiful supply of ice to maintain fruit cold at 41F or below. <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: <br /> <br />Expiration Date: <br /> <br />Warewash Chlorine (Cl): ppm Heat: ° F Water/Hot Water Ware Sink Temp: ° F <br />Quaternary Ammonia (QA): PPm <br /> Hand Sink Temp: 128 ° F <br />FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS <br />mango -- 44.00° F watermelon -- 42.00° F <br />1 door Blue Air-- 41.00° F <br />NOTES <br />FA0021765 PR0537752 SC001 12/31/2015 <br />EHD 16-23 Rev 06/30/15 Page 1 of 2 Mobile Food Facility OIR