Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ p, Greorne5S grows hey,. Time In:�pm <br /> Time Out: 3:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: UNITED PALETERIA Y NEVERIA Date: 09/20/2019 <br /> Address: 237 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: MERCADO MORA, MARTIN Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/23/2019 <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:The prep cooler air temp was at 54F. During this morning's change of ownership consultation, it was at <br /> 43F. Lower to 41 F or below immediately. <br /> Manager stated that plug was accidentally disconnected while trying to adjust the temperature on the unit. <br /> Rechecked the prep cooler about 15 minutes later and temperature was at 40F. <br /> CORRECTED ON SITE <br /> The cut fruits inside the prep cooler are at 45F. Lower to 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 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:The hot water at the 3 comp, prep, hand, and mop sinks is at 85F. Increase to 120F minimum at the 3 <br /> comp, prep, and mop sinks immediately. Increase to 10OF minimum at the hand sink immediately. <br /> Rechecked hot water after about 15 minutes. Hot water temperature at 95F. Hot water appears to be increasing to <br /> appropriate temperature. <br /> Ensure soapy water at the 3 comp sink is at minimum 100F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Denisse Chacon Expiration Date: December 10,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 85°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 85°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0025253 PR0544418 SCO01 09/20/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />