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Environmental Health Department <br />Time In: <br />11:15 am <br />10:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 665-7177 Owner/Operator: SHARMA, RAJESH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1471 W YOSEMITE AVE, MANTECA 95337 <br />Date: 02/10/2023Name of Facility: COUNTRY SKILLETS <br />Reinspection on or after: 02/24/2023 <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Dish washer chlorine container is empty. Chlorine is at zero ppm. Provide chlorine 50 ppm today. <br />Corrected on site. New container installed and after running 2 cycles, the chlorine is at 50 ppm. <br />SmartPower container is empty and the concentration in the buckets sanitizing solution is zero ppm. Provide SmartPower <br />sanitizer to set buckets with manufacturer recommended concentration in 1 week. Meanwhile facility will set the bucket with <br />chlorine solution at 100 ppm. Corrected on site. Buckets are not set up with chlorine 100ppm. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 2 D reach in cooler/ under prep table in cooking area and the walk in cooler have temp at 44F. Provide <br />41F or below to cooling units today. <br />Some cooked sausages, placed in a container and held on the griddle with temp at 120F. Reheat the food to 165F and hold <br />it on hot hold unit with checking of the holding temperature every 2 hours ( 135F or more) or use the 4 hours time control <br />starting from 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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Walk in cooler compressor fan cover has dirt build up. Clean fan cover today and as needed. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018656 PR0527544 SC001 02/10/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD