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Environmental Health Department <br />Facility Name and Address: EL FORASTERO MEXICAN FOOD, 306 W YOSEMITE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: I observe raw shrimp container stored on top shelf above cooked food containers in the 1 D residential <br />cooler at the cooking area. Store raw meat at bottom shelf and cooked food at top shelf immediately. Corrected on site. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The interior surfaces of the 6 drawers cooler under the griddle, are sticky with food debris. The bottom <br />shelf of the 2 D reach in cooler / under prep table in the cooking area, has food debris. Clean surfaces today and as <br />needed. <br />Right side and left side hoods filters have grease accumulation. Clean filters today and as needed. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 104 <br />Alfredo Olvera January 20, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Mop sink -- 121.00º F Prep sink -- 120.00º F <br />6 drawers cooler -- under griddle/ cook line -- 41.00º F Residential cooler -- Cooking area -- 48.00º F <br />1 D Turbo Air cooler/ salad bar -- Dining -- 43.00º F 2 D True reach in cooler/ under prep table -- Cooking area -- <br />43.00º F <br />1 D 6 drawers reach in cooler/ under prep table -- Cook line -- <br />41.00º F <br />Walk in cooler -- 41.00º F <br />2 sliding D True cooler -- At front counter -- 41.00º F 1 big CO2 tank -- 137.00º L <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Bleach is used to sanitize utensils and food prep surfaces. <br />All potentially hazardous food items on the cold hold are at 41F or below and on the hot hold at 135F or above. <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001131 PR0161420 SC001 04/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD