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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 12.40 tL <br /> Time Out: 2:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL JARDIN RESTAURANT Date: 12/04/2020 <br /> Address: 1119 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: BLUETT, CHRISTOPHER Telephone: (209)825-8552 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/18/2020 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Dish washer chlorine is zero ppm. Provide 50 ppm chlorine today. Meanwhile use the 3 comp sink for <br /> manual washing and sanitizing with chlorine 100 ppm or QUAT 200 ppm till repair. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Bar hand sink is totally blocked by 1 D cooler. Remove cooler today to have full accessibility of the hand <br /> wash station. <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:Some food items, on the 3 D reach in cooler/under prep table at the cook line, are above 41 F. Provide <br /> 41 F or below to all food items today. <br /> Fried beans container is placed on the griddle and has temp at 126F. Reheat food at 165F for at least 15 sec then place it <br /> on the hot hold to have temp 135F or above at all times. Corrected on site. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS: I observe 3 flies control cords with a lot of dead flies, pending from the ceiling at the cooking area. <br /> Remove cords with dead flies immediately and provide another approved method to control flies in 2 weeks. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0006638 PR0505226 SCO01 12/04/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />