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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FAGUNDES BROS CUSTOM MEATS, 142 JASON ST, MANTECA 95336 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Right 2 sliding D True display cooler in customer side of front of the house and back food prep area walk <br /> in cooler, have inaccurate thermometers. Provide accurate thermometers in 1 week. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Back kitchen hand sink is clogged not draining. Fix hand sink drainage today. Meanwhile use the <br /> washing compartment of the 3 comp sink to wash hands till repair.This is a repeated violation. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Julie Garza Expiration Date:September 11,2024 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Warmer--Back food prep area--140.00°F Hand sink--Women rest room--105.00°F <br /> Rt 2 sliding D True display cooler--Customer side of the store-- Cooked meat--Hot hold/Front Deli area--136.00°F <br /> 41.00°F <br /> Grilled chicken--Hot hold/Front Deli area--141.00°F Hot hold water--Front Deli area--152.00°F <br /> Sliced tomatoes--Cold hold/front Deli area--41.00°F Multiple sliding doors display cooler/meat and salad--Front Deli <br /> area--41.00°F <br /> Hand sink--Front Deli area--135.00°F 4 drawers reach in cooler--Front Deli area--41.00°F <br /> Hand sink--Meat Dep--102.00°F Small 2 sliding door display cooler--Front Deli area--41.00°F <br /> Sausage--Hot hold/Front Deli area--145.00°F Walk in cooler--37.00°F <br /> BBQ meat--Warmer/Back food prep area--145.00°F 2 comp grandfathered sink--Meat Dep--120.00°F <br /> Lt 2 sliding D Avantco display cooler--Customer side of store-- Walk in cooler--Back food prep area--46.00°F <br /> 41.00°F <br /> 1 CO2 tank--137.000 L <br /> NOTES <br /> Sanitizer buckets are set up in Deli station and back food prep area with chlorine 100ppm. Chlorine test strips are available on <br /> site. <br /> QUAT dispenser at meat department ware wash sink, has QUAT at 200 ppm. <br /> FA0000929 PRO161236 SCO01 05/18/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />