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Environmental Health Department <br />Time In: <br />11:15 am <br />10:20 am <br />Time Out: <br />Program Element: 1632 - EXEMPT FOOD <br />Telephone: Owner/Operator: CEARLEY, MICHAEL D <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 580 MOFFAT BLVD, MANTECA 95337 <br />Date: 01/12/2022Name of Facility: MOFFAT COMMUNITY CENTER <br />Reinspection on or after: 02/02/2022 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate and food handler cards are not available. Provide one food manager certificate <br />within 60 days and food handler cards of all the volunteers within 30 days to Environmental Health Department. <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: 1 d Nord cooler has temp at 43F. Provide 41F or below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up yet. Set up a sanitizer bucket with chlorine 100 ppm or more today. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: As per cooking volunteer, 3 comp sink is used for food preparation and for thawing frozen meat. <br />Discontinue this practice today. One comp sink on site is to be used for food preparation and for thawing frozen food. 3 <br />comp sink is only used to wash, rinse and sanitize utensils. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023139 PR0540476 SC001 01/12/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD