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r SANJOAQUI Environmental Health Department <br /> .,+ <br /> COUNTY— Time In: 9.30 am <br /> }' Time Out: 10:15 am <br /> G <br /> i�lFOSi4,k reatness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FELLO'S MEXICAN RESTAURANTE Date: 09/20/2021 <br /> Address: 1160 N MAIN ST , MANTECA 95336 <br /> Requestor: PATRICIA SOLIS, FELLO'S MEXICAN RESTAURANTE Telephone: (209)624-6527 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084227 <br /> Inspection Type: 061 -CONSULTATION <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 within 60 days and rest employees food handler cards within 30 <br /> days fromt he date 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:3 D True reach in cooler/under prep table at the cooking area and 1 d Arctic Air upright cooler in the <br /> back of the house, have temp at 45F and 44F respectively. Provide 41 F or below to all cooling units 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 /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Provide accurate thermometer to waitress station 2 D True reach in cooler and 3 D True reach in cooler <br /> at the cook line before operating. <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 /> FA0001439 SR0084227 SC061 09/20/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />