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SANJOAQUI Environmental Health Department
<br /> ,n !�-L. x COU T Time In: 9:30 am
<br /> € Time Out: 10:30 am
<br /> c,Foa�'`r Crectness grows Frere,
<br /> Food Program Service Request Inspection Report
<br /> Name of Facility: BBQ FROM THE CURB Date: 04/24/2023
<br /> Address: 1315 N MAIN ST , MANTECA 95336
<br /> Requestor: SHAWN BREAKFIELD, BBQ FROM THE CURB Telephone: (209)221-2471
<br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085974
<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 is required within 60 days and rest of employees are required to provide
<br /> food handler cards within 30 days from day of hiring.
<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:Use either Chlorine 100 ppm or QUAT 200 ppm to sanitize food contact surfaces or utensils. Provide
<br /> before operating.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 chlorine/QUAT strips before operating.
<br /> 3 comp sink is lacking goose neck water faucet. Provide proper water faucet 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. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:3 comp sink area is lacking adequate light. Provide adequate light before operating.
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a
<br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
<br /> FA0000880 SR0085974 SC061 04/24/2023
<br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report
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