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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 10:00 am <br /> € Time Out: 10:38 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: MANTECA CHEVRON Date: 07/15/2022 <br /> Address: 1245 N MAIN ST , MANTECA 95336 <br /> Requestor: NAVDEEP S GREWAL AND GURINDER GREWAL, SNG HOTELS INC Telephone: (510)407-5650 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085520 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide a valid food manager certificate within 60 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:Back hand sink is partially blocked with returned prepackaged items. hand sink is lacking paper towels. <br /> Remove all items and provide paper towels from dispenser mounted to the wall today. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Keep the temperature of sandwiches hot hold at 135F or more at all times. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe the ice scoop is stored on top of the ice maker.Wash, sanitize scoop and store it in clean bin <br /> when not in use. Corrected. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0025896 SR0085520 SC061 07/15/2022 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />