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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: OASIS MARKET&PRODUCE, 9542 S AIRPORT WAY, MANTECA 95336 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe utensils placed in the prep sink compartment and on its drain board. Remove utensils from the <br /> food prep sink immediately. Corrected on site. <br /> I observe dirty utensils, soaked in the middle rinsing compartment of the 3 comp sink. Remove dirty utensils to be soaked in <br /> the washing compartment then be rinsed and sanitized as manual washing procedure indicate. Correct today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 149°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 118°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--136.00°F 3 D True reach in cooler/under prep table--Prep line--37.00°F <br /> cooked chicken--Hot hold/prep line--140.00°F Walk in cooler--39.00°F <br /> 1 D mini cooler/dressing--41.00°F Hand sink--Rest room--104.00°F <br /> Guacamole--Cold hold/prep line--40.00°F Salsa--Cold hold/prep line--39.00°F <br /> Open case cooler/sandwiches--Sales floor--41.00°F Fried chicken--Warmer/front counter--136.00°F <br /> Cooked shrimp--Hot hold/prep line--135.00°F 4 Drawers cooler--Under griddle/cook line--44.00°F <br /> Mop sink--124.00°F Cheese--Cold hold/prep line--41.00°F <br /> 1 D display cooler--By the washing area--33.00°F Diced tomatoes--Cold hold/prep line--41.00°F <br /> 1 D Spartan reach in cooler/under prep table--41.00°F 1 CO2 tank--50.000 L <br /> cooked rice--Hot hold/prep line--147.00°F fried beans Hot hold/prep line--143.00°F <br /> Wings--Warmer/front counter--135.00°F <br /> NOTES <br /> Chlorine and QUAT test strips are available. <br /> All cold food items on the prep line cold hold, have temp at 41 F or below. <br /> All hot food items on the prep line hot hold, have temp at 135F or more. <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> Ice is made and bagged on site. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001410 PRO161367 SCO01 08/15/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <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 />