Laserfiche WebLink
ll � � oA f� I N Environmental Health Department <br /> Irl �J <br /> • I' e U hl T Y Time In: 12-37 prn <br /> Time Out: 1:27 om <br /> ` Greorness grows here. <br /> .- <br /> Food Program Service Request Inspection Report <br /> Name of Facility: THE LOCAL STEAKHOUSE AND LOUNGE Date: 02/03/2021 <br /> Address: 1124 W YOSEMITE AVE , MANTECA 95337 <br /> Requestor: CHARLES HEWITT, CTH ENTERPRISES LLC. DBA THE LOCAL STEAKH Telephone: (209)505-5186 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0083228 <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 food manager certificate within 60 days and all staff food handler cards within 30 days from the <br /> date of hiring. <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:Bar 3 D cooler has temp at 46F. Provide 41 F or below before operating. <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:Chemicals containers are not connected to bar dish washer and back of house dish washer has chlorine <br /> between 10 ppm and 50 ppm. Provide 50 ppm chlorine for both dish washers before operating. <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 /> FA0019536 SR0083228 SC061 02/03/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />