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Environmental Health Department <br />Time In: <br />11:00 am <br />10:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: RAMOS, PATRICIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1160 N MAIN ST, MANTECA 95336 <br />Date: 01/18/2022Name of Facility: FELLO'S MEXICAN RESTAURANTE <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: Some food items cooked from the day before, are placed directly on the hot hold. Stop this practice <br />immediately. Re heat the cooked food at 165F for at least 15 seconds then hold food items on the hot hold for 135F or more <br />at all times. Corrected. Food is reheated in the microwave at 165F during my inspection. <br />CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br />brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate and 5 food handler cards are not available. Provide one valid food manager <br />certificate within 60 days and food handler cards within 30 days to gfahmy@sjgov.org <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink by the cooking area, is partially blocked by a trash bin. Remove trash bin today for full <br />accessibility of the hand wash station. Corrected on site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 3 food items, just pulled from the cooler, placed on the hot hold, have temp below 135F. Re heat food <br />items and provide 135F or more today. Corrected on site. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001439 PR0161130 SC001 01/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD