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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 10.32 am <br /> Time Out: 11:27 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LAS CASUELAS RESTAURANT INC Date: 04/07/2022 <br /> Address: 1580 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: RAMIREZ, CLAUDIA Telephone: (209)825-0434 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Some of the food items are pulled from walk in cooler and placed directly on the hot hold. Stop this <br /> practice immediately and always reheat cooked food; kept on the cold hold; at 165F at least for 15 seconds before placing it <br /> on th hot hold. Corrected. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some food items on the hot hold, have temp below 135F. Provide 135f or above today. Corrected on <br /> site. <br /> Walk in cooler has temp at 46F and the 2 D True reach in cooler/under prep table, in the cooking area, has temp at 45F. <br /> Provide 41 F or below to both units 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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS: I observe raw shrimp soaked in water in the prep sink. Stop this practice immediately and start adopting <br /> one of the approved thawing methods listed in the paragraph below. Corrected. Now raw meat is thawed under running <br /> water. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS: I observe some raw meat containers stored on same shelf, adjacent to cooked food, in the walk in <br /> cooler. Some raw meat containers are stored on top shelves in the walk in cooler. Stop this practice immediately. Store raw <br /> meat on bottom shelves and cooked and ready to eat food on top shelves at all times. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0018281 PR0526984 SCO01 04/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />