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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 10:40 am <br /> € Time Out: 11:30 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: ESCALON FOOD CENTER Date: 04/29/2022 <br /> Address: 1602 E MAIN ST , ESCALON 95320 <br /> Requestor: MULCHTAR YEHXA AHMED NAGI, ESCALON FOOD CENTER Telephone: (209)691-8110 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085202 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Cooking area hand sink has temporary paper roll and soap bottle. Provide soap and paper towels from <br /> dispensers mounted to the wall today. <br /> Cooking area hand sink is partially blocked by a woody chair. Remove item today for full accessibility of the hand wash <br /> station. Corrected. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Warmer at the cooking area is turned on during my inspection. Provide 135F or more 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine test strips before operating. <br /> I observe dirty utensils in the rinsing compartment of 3 comp sink. I observe cleaning tools in the sanitizing compartment of <br /> the 3 comp sink. Remove all items from sink compartments,wash and sanitize compartments today to properly wash <br /> utensils. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0018097 SR0085202 SC061 04/29/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />