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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 11.50 am <br /> Time Out: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MAGELLANS RESTAURANT Date: 04/01/2021 <br /> Address: 15 E SIXTH ST, TRACY 95376 <br /> Owner/Operator: MAGELLAN, TOMAS Telephone: (209)629-5235 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, e-mail or text <br /> a copy to Kadeanne Linhares(klinhares@sjgov.org/209-616-3025). <br /> Food Handler Cards for employees on site this date are not available. Maintain copies of employee's FHC on site and <br /> accessible. If an employee lacks the 3 year Food Handler Card, it shall be obtained by 30 days. <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:The 2 door Continental prep is 46F(food at this unit is 47F). Mantain refrigeration and cold food at 41 F <br /> or below. Correct today. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed shrimp thawing in standing water. When using water to thaw food, ensure the water is running <br /> (sufficient velocity to flush away loose particles). Corrected during the inspection. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0002913 PRO161514 SCO01 04/01/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />