Laserfiche WebLink
r I Environmental Health Department <br /> SANJOAQU <br /> CUfT <br /> Gr$Ctness grows here Time In: 9.48 am <br /> Time Out: 10:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: FAGUNDES BROS CUSTOM MEATS Date: 08/18/2020 <br /> Address: 142 JASON ST, MANTECA 95336 <br /> Owner/Operator: FAGUNDES BROS MEATS INC Telephone: (209)239-4184 <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;113700.All <br /> violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Meat prep area hand sink is lacking paper towels. Provide paper towels from dispenser today. <br /> Corrected on site. <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 <br /> OBSERVATIONS:BBQ meat, prepared 2 hours ago, is kept in igloo ice chest as insulator to keep it hot. Temp taken <br /> varies between 115F and 130F. Provide temp 135F and above for all potentially hazardous food at all times and stop using <br /> igloo ice chest as hot hold. Start using the 1 D warner in the back kitchen. I observe the manager turning on the warmer on <br /> high to be used as hot hold. <br /> 4 drawers reach in cooler at the Deli Department has temp at 44F.Provide 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:QUAT sanitizer bucket is not set up in the meat prep area. Set up bucket with QUAT 200ppm or more <br /> today. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:QUAT test strips are not available at the meat prep area. Provide 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 /> FA0000929 PRO161236 SCO01 08/18/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />