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Environmental Health Department <br />Time In: <br />11:25 am <br />10:38 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 239-5508 Owner/Operator: DOMINGUEZ, SONIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 306 W YOSEMITE AVE, MANTECA 95336 <br />Date: 04/20/2022Name of Facility: EL FORASTERO MEXICAN FOOD <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: All food handler cards are expired. Provide valid cards within 30 days. <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: 2 D True reach in cooler/ under prep table and 1 D residential cooler at the cooking area and 1 D Turbo <br />Air cooler at the dining area, have temp at 43F, 48F and 43F respectively. Provide 41F 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket at the prep area is set up with zero ppm chlorine and it is not set up yet at the cooking <br />area. Set up buckets with chlorine 100 ppm today. Corrected on site. <br />I observe food debris on all the prep surfaces at the cooking area. Sanitize surfaces now and as needed. Corrected on site. <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: I observed a bag of raw meat, placed on the right drain board of the 3 comp sink to be thawed. Stop this <br />practice immediately and place the raw meat bag in the walk in cooler to be thawed today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001131 PR0161420 SC001 04/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD