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Time In: 10-35 am Time Out: 11:25 am �P.Q•u��!. P San Joaquin County y� Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd '9Gl P Oftt� Food Program Official Inspection Report Name of Facility: IRON HORSE DELI Date: 05/24/2016 Address: 301 E YOSEMITE AVE, MANTECA 95336 Owner/Operator: BHAN,VINOD&ANNE Telephone: (209)275-3438 Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING Inspection Type: ROUTINE INSPECTION -Operating Permit VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:One person from this facility needs to obtain the 5 year Food Safety Certificate(Food Managers).The person who has it, is no longer working here. Take the class and the exam and once the certificate is received, e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com). Provide by 60 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #26 Approved Thawing Methods OBSERVATIONS:Observed a bag of chicken thawing on the counter.All food shall be thawed in one of the following 4 ways: 1)under cool running water in the prep sink,2)in the microwave, 3)in the refrigerator, or 4)during the cooking process. Correct today. CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:A wiping cloth bucket is not set up. Set up a bucket with a sanitizing solution (sanitizer at the 3-comp sink)to store wiping cloths in between uses. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) #45 Floors,Walls,Ceilings; Clean and Maintained OBSERVATIONS:The floor behind the fryer and grill has grease,food debris and ash. Pull back equipment, remove food debris and clean the floor by 1 week. CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) FA0019621 PR0529717 SCO01 05/24/2016 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR