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Environmental Health Department <br />Facility Name and Address: OASIS MARKET & PRODUCE, 9542 S AIRPORT WAY, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, underneath the cooking equipment and underneath the cold hold units at the prep line, has food <br />debris and grease. Clean the floor today and as needed. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 135 <br /> 120 <br />Lucila Rodriguez September 05, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Salsa -- Cold hold/ prep line -- 40.00º F Hand sink -- Rest room -- 102.00º F <br />cooked rice -- Hot hold/ prep line -- 145.00º F Crispy chicken -- Warmer/ front counter -- 140.00º F <br />1 D Spartan reach in cooler/ under prep table -- 41.00º F Open case cooler/ sandwiches - -- Sales floor -- 41.00º F <br />1 CO2 tank -- 50.00º L Guacamole -- Cold hold/ prep line -- 39.00º F <br />Wings -- Warmer/ front counter -- 116.00º F -- Within the 4 hours <br />time control. <br />Mop sink -- 125.00º F <br />1 D display cooler -- By the washing area -- 40.00º F 4 Drawers cooler -- Under griddle/ cook line -- 37.00º F <br />Prep sink -- 130.00º F Cooked shrimp -- Hot hold/ prep line -- 135.00º F <br />Cheese -- Cold hold/ prep line -- 41.00º F Diced tomatoes -- Cold hold/ prep line -- 38.00º F <br />3 D True reach in cooler/ under prep table -- Prep line -- 37.00º F fried beans -- Hot hold/ prep line -- 171.00º F <br />Walk in cooler -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Chlorine and QUAT test strips are available. <br />All cold food items on the prep line cold hold, have temp at 41F or below. <br />All hot food items on the prep line hot hold, have temp at 135F or more. <br />Sanitizer bucket is set up with chlorine 200 ppm. <br />Ice is made and bagged on site. <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001410 PR0161367 SC001 08/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD