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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 10.11 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: INTERNATIONAL WAFFLE CAFE Date: 01/23/2024 <br /> Address: 1021 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: MUHAREB, BELAL S Telephone: (209)239-4366 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/06/2024 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Ham, shredded cheese and other deli meat, held on cold hold units at the cooking area, have temp at <br /> 47F,46F and 57F respectively. Provide 41 F or below today. <br /> Food items with temp 50F or more are voluntarily discarded by the person in charge. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Back hand sink has temporary paper roll. Provide paper towels from dispenser in 1 week. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Food items, at prep line at the cooking area, can't be held at 41 F or below at all times. Use 4 hours time <br /> control to these food items and maintain the log. Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is set up with chlorine zero ppm. Set up sanitizer bucket with chlorine 100 ppm. <br /> Corrected on site. <br /> I observe food debris on the cutting board at the front waitress station. Sanitize food contact surface now and regularly after. <br /> Repeated violation. <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 /> FA0000445 PRO161141 SCO01 01/23/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />