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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 11.00 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL JARDIN RESTAURANT Date: 02/07/2022 <br /> Address: 1119 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: BLUETT, CHRISTOPHER Telephone: (209)825-8552 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/28/2022 <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 is expired and I could not verify the food handler cards for the rest of the <br /> employees. Provide valid food manager certificate within 60 days and all food handler cards within 30 days to our <br /> department. Provide them 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:Bar hand sink is totally blocked by 1 D cooler. Remove cooler today to have full accessibility of the hand <br /> wash station/start using the washing compartment of the 3 comp sink as hand sink. Provide soap and paper towels today. <br /> Repeated violation. <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:Guacamole, on the 3 D reach in cooler/under prep table at the cook line, is at 44F. Provide 41 F or <br /> below to all food items today. <br /> Beans container is placed on the griddle and has temp at 127F. Reheat food at 165F for at least 15 sec then place it on the <br /> hot hold to have temp 135F or above at all times. Corrected on site. Repeated violation. <br /> Back 3 D True cooler and walk in cooler have temp at 43F and 45F respectively. Provide 41 F 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 /> FA0006638 PR0505226 SCO01 02/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />