Laserfiche WebLink
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: HOB NOB HOT DOGS Date: 08/28/2023 <br /> Address: 1134 N MAIN ST , MANTECA 95336 <br /> Requestor: JASON MESSER, HOB NOB Telephone: (209)406-4128 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087115 <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:One food manager certificate to be provided within 60 days of operation and food handler cards for the <br /> rest of employees within 30 days from hiring dates. <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:Provide soap and paper towels from dispensers, at the back hand sink, before operating. <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:Front 1 D reach in cooler/under prep table, has temp at 43F. Provide 41 F or below 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:Mop sink is not secured. Secure the mop sink before operating. <br /> Facility will sanitize food contact surfaces and utensils with chlorine. Provide chlorine strips 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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0000808 SR0087115 SC061 08/28/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />