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SAN J O A Q U I N Environmental Health Department <br /> e❑U T Time In: 9.30 am <br /> Time Out: 10:38 am <br /> i�C1FaR'' Greorness grows her— <br /> Food <br /> er .Food Program Service Request Inspection Report <br /> Name of Facility: LA ESTRELLA Date: 11/19/2020 <br /> Address: 2148 DANIELS AVE , MANTECA 95337 <br /> Requestor: ELIAS HERMOSILLO, TOWER CONSTRUCTION Telephone: (916)502-5288 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0081252 <br /> Inspection Type: 523-Plan Check/Report Review <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; different than certificate provided in the other facility locations in <br /> SJ County;within 60 days and all other employees need to provide food handler cards within 30 days from the day 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Provide soap and paper towels from dispensers in all hand wash stations before operating. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Front 8 drawers reach in cooler and 8 drawers cooler/under griddle, have temp at 44F and 46F <br /> respectively. Provide 41 F or below to all cooler units today. Corrected on site. 8 drawers cooler is now 41 F and 6 drawers <br /> cooler/under griddle is at 39F. <br /> Back 2 D Delfield cooler, by the prep sink, is turned off during my inspection. 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:New dish washer chemicals are not provided yet. I couldn't check chlorine concentration at this time. <br /> Provide chlorine 50 ppm for mechanical washing 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 /> SR0081252 SC523 11/19/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />