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Time In: 12-55 prn <br /> Time Out: 1:35 pm <br /> �P.Q•u��.. 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: AKIS FOOD TO GO&ORIENTAL GROCERY Date: 05/08/2017 <br /> Address: 368 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: PANEDA, ELDA F Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 2 door Bev-Air reach-in is 47F. Decrease temperature of this unit 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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Observed 4 juvenile cockroaches at the hot water heater shelf. Take action to eliminate vectors from the <br /> facility. Implement today. <br /> Facility has been using the Hot Shot Botanical spray(labeled ok for use in kitchens and food prep areas). Use per label <br /> instructions to protect food from contamination. . <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fish dish TTC--110.00°F--Time as a temp control/stickers in pork--hot hold--130.00°F <br /> place <br /> 2 door Chilled and Refeshing reach-in--40.00°F pancit--148.00°F <br /> 2 door Bev Air--47.00°F fish--hot hold cabinet--184.00°F <br /> 2 door Pepsi Fogel--37.00°F <br /> NOTES <br /> Re-inspection from the routine inspection conducted 4-13-17 <br /> Most violations have been corrected. <br /> FA0001176 PRO163380 SC333 05/08/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />