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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OASIS MARKET&PRODUCE, 9542 S AIRPORT WAY, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rosalinda Sotelo Expiration Date: November 24,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 122°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--143.00°F salsa--Cold hold/prep line--40.00°F <br /> fried beans--Hot hold/prep line--140.00°F Fried chicken--Warmer/front counter--135.00°F <br /> cooked chicken--Hot hold/prep line--154.00°F 3 D True reach in cooler/under prep table--Prep line--41.00°F <br /> 1 D Spartan reach in cooler/under prep table--36.00°F 1 CO2 tank--50.000 L <br /> Mop sink--123.00°F Guacamole--Cold hold/prep line--38.00°F <br /> cheese--Cold hold/prep line--41.00°F cooked beef--Hot hold/prep line--142.00°F <br /> Open case cooler/sandwiches--Retail store--41.00°F 4 Drawers cooler--Under griddle--41.00°F <br /> Walk in cooler--41.00°F Cooked pork--Hot hold/prep line--138.00°F <br /> cooked rice--Hot hold/prep line--156.00°F Diced tomatoes--Cold hold/prep line--39.00°F <br /> Cooked shrimp--Hot hold/prep line--135.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> All cold food items on the prep line cold hold, have temp at 41 F or below. <br /> All hot food items on the prep line hot hold, have temp at 135F or more. <br /> Sanitizer bucket is set up with chlorine 100 ppm. <br /> I observe disposable lids are placed at the beverages self service station.As per CDC recommendations during COVID-19 <br /> pandemic, all disposable lids and cups shall be placed away from the self service station and to be provided to customers by <br /> the employee. Corrected on site. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001410 PRO161367 SCO01 03/18/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />