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Environmental Health Department COuT Grect1}B55 grows here, Time In: 1020 am Time Out: 11:09 am Food Program Official Inspection Report Name of Facility: MANGO CRAZY Date: 07/25/2023 Address: 222 N EL DORADO ST, STOCKTON 95202 Owner/Operator: MELENDEZ, MELISSA Telephone: Program Element: 1623-RESTAURANT/BAR 1-20 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:Some employees'food handler certificates are lacking. One person is required to have a food manager certification. Employees who are handling food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Obtain copies of certificates from all employees and store on site. Correct today. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the solution has a concentration of either: chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia (quats)200-400 Parts Per Million (PPM)for proper sanitation of all food contact surfaces and kitchenware. Correct within seven days. ------------------------------------------------------------------------------------------ A sanitizing solution bucket with wiping cloth was not set up at the facility. Provide bucket with sanitizing solution and wiping cloth when food prep is taking place. Ensure the solution has a concentration of either: chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia(quats)200-400 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS:The maximum hot water temperature observed at the facility is 118 F. Increase hot water heater temperature setting to maintain hot water temperature at 120 F minimum. Correct within three days. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) FA0016610 PR0524730 SCO01 07/25/2023 EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD