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S A N _J OAQ I I I N Environmental Health Department <br /> CC)L)NT Y IV Time In: 9:30 am <br /> Time Out: 10:10 am <br /> `��,F❑ Greotness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: THE HOB NOB Date: 07/28/2020 <br /> Address: 1315 N MAIN ST , MANTECA 95336 <br /> Requestor: PATRICIA CORTEZ, HOB NOB HOT DOG Telephone: (209)825-2657 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082342 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide one food manager certificate within 60 days and food handler cards 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:As per new operator,they will be using QUAT as sanitizer but wrong chlorine test strips are provided. <br /> Provide QUAT test strips in 3 days. <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: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Employee rest room--105.00°F 1 D Nord cooler--41.00°F <br /> 1 D Nord reach in cooler--40.00°F <br /> NOTES <br /> Change of ownership inspection. <br /> Setting bucket with QUAT requires 200 ppm or more concentration. <br /> They use sanitizer spray with QUAT 300 ppm to sanitize surface area around customers service windows. <br /> Okay to operate. Obtain permit as soon as possible. <br /> PE1612 $350 to be paid for the new permit under the new ownership. <br /> 5021 form to be updated. <br /> FA0000880 SR0082342 SC061 07/28/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />