Laserfiche WebLink
Time In: 1.45 pro <br /> Time Out: 2:47 om <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TONY&MRS K'S BAKERY-CAFE Date: 03/14/2017 <br /> Address: 1195 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: VOURAKIS,ARTEMIS Telephone: (209)239-1405 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 <br /> OBSERVATIONS:The sliced turkey at the prep unit is 45F. Maintain cold food at 41 F or below. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is some open bulk flour. Re-containerize flour into a smaller container with a snug fitting lid. <br /> Correct today. <br /> Observed a container of Greek yogurt that has no labeling. Provide proper labeling for this item. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Artemis Vourakis Expiration Date:July 17,2018 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> gyro meat--cooked-- 166.00°F cracked eggs--prepping--43.00°F <br /> 1 door Structural--air temp--41.00°F 2 door True prep- 38.00°F <br /> 2 door reach-in--back counter--41.00°F shredded cheese prep table--41.00°F <br /> gyro meat--45.00°F 1 comp prep sink--121.00°F <br /> 2 door True--below espresso machine--41.00°F restroom hand sinks--100.00°F <br /> turkey-sliced--prep table--45.00°F soup--cooling--141.00°F <br /> 3 door True reach-in 41.00°F 2 door True reach-in--31.00°F <br /> ham and bean soup cooling--159.00°F <br /> NOTES <br /> FA0021757 PRO537740 SCO01 03/14/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />