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Time In: 130 prn <br /> Time Out: 3:101)m <br /> �...Q ...P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: JOHNNYS RESTAURANT Date: 03/15/2016 <br /> Address: 610 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: CAVERO,ARSENIO P Telephone: (209)406-4948 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/29/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed an employee wiping off a knife with his apron and then putting it back on the shelf.All utensils <br /> shall be washed-rinsed-sanitized and air dried prior to the next use. Cease practice today. <br /> Corrected on site. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Several cold food temperatures are above 41 F: ham cubes are 47F, shredded cheese at the 3 door <br /> prep is 44F,the 3 door prep is 46F, etc. See the temperature list for a complete list of cold food items that are above 41 F. <br /> Maintain cold food units and food items at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135oF. (113996, 113998, <br /> 114037, 114343(a)) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed a turkey breast roast thawing on a rack in the prep room at room temperature. Follow one of <br /> the following four approved thawing methods: 1)Thaw food in the refrigerator, 2)Thaw food under cool running water of <br /> sufficient velocity to flush away loose food particles, 3)Thaw food in the microwave or 4)Thaw food during the cooking <br /> process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed 2 cans of Hot Shot flying insect spray on top of the 2 door Pepsi True. Remove this household <br /> product from facility today. Use only commercial grade/food safe products. <br /> No insects were observed this date. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0001317 PRO162157 SCO01 03/15/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />