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Environmental Health Department <br />Time In: <br />11:05 am <br />10:10 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 298-0317 Owner/Operator: QUIROZ, OSCAR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 506 E YOSEMITE AVE, MANTECA 95336 <br />Date: 02/09/2023Name of Facility: MANGY MOOSE CAFE <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: One valid food handler card is not available. Provide valid food handler cards within one week. <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 containers of cooked sausage are placed on the prep table of the 1 D cooler by the griddle and they <br />have temp at 116F. Food should be held in the cold hold unit. Food is cooked within the 1.5 hours from my visit. Provide 41F <br />or below to the cooked food today. <br />Front 1 d Avantco cooler has temp at 45F ( defrost). Second attempt to check the temp, it is at 41F. Corrected. <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: Sanitizing compartment of the 3 comp sink has QUAT at 100 ppm. Provide QUAT 200ppm today. <br />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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Rest room hand sink is lacking cold water from faucet. Provide cold water today. Corrected on site. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001280 PR0161418 SC001 02/09/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD