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Program Element: 1601 - FOOD PLAN CHECK
<br />Telephone: (408) 219-9434 Requestor: SAM PATEL, DSP HOSPITALITY
<br />Inspection Type: 523 - Plan Check/Report Review
<br />Address: 180 NORTHWOODS AVE , MANTECA 95336
<br />Date: 10/21/2022Name of Facility: TRU-HILTON
<br />Food Program Service Request Inspection Report
<br />11:30 am
<br />10:20 am
<br />Time Out:
<br />Time In:
<br />Request #: SR0081561
<br />Environmental Health Department
<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 employees shall have valid food handler cards to be provided to operator within 30 days of hiring
<br />date.
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br />OBSERVATIONS: Provide high temp dish washer that provide 160F at utensils surfaces before operating.
<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 /> #34 Warewashing Facilites Maintained
<br />OBSERVATIONS: Provide thermo labels test strips to check the sanitizing temp ( 160F) at the high temp dish washer
<br />before operating.
<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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br />114101.1, 114101.2, 114103, 114107, 114125)
<br /> #45 Floors, Walls, Ceilings; Clean and Maintained
<br />OBSERVATIONS: Base, at the front counter at the self service line, at the front open case coolers and at the ice maker, is
<br />lacking the 3/8 inch coving. Provide proper coving base( slim foot or Schluter) before operating.
<br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor
<br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily
<br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original
<br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d),
<br />114266, 114268, 114268.1, 114271, 114272)
<br />OVERALL INSPECTION NOTES AND COMMENTS
<br />Page 1 of 2EHD 16-23 Rev. 07/05/2022 Food Program Service Request Inspection Report
<br /> SR0081561 SC523 10/21/2022
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