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Environmental Health Department <br />Time In: <br />12:00 pm <br />11:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 663-9806 Owner/Operator: RAY MILLER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3919 E FRENCH CAMP RD, MANTECA 95336 <br />Date: 08/24/2021Name of Facility: FRENCH CAMP Sports Bar and Grill <br />Food Program Official Inspection Report <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: The strength of the sanitizer in the the sanitizing rinse is not strong enough at 0 ppm. Increase the <br />strength of the chlorine to 50 ppm or higher immediately or use the 2 comp sink to sanitize dishes until the dishwasher is <br />repaired. Dishwasher rpired to 50 ppm during inspection. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The walk in refrigerator is not cold enough at 45 F. Decrease and maintain at 41 F or lower by 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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Sanitizer strength in the wipe down bucket is not strong enough at <100 ppm chlorine. Increase the <br />strength of the sanitizer to 100 ppm chlorine or higher immediately. COS <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The walls in the kitchen are dirty with chipped paint. Clean and repaint the walls by 2 weeks. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0015559 PR0506205 SC001 08/24/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com