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Environmental Health Department
<br />Time In:
<br /> 1:02 pm
<br />11:59 am
<br />Time Out:
<br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS
<br />Telephone: (209) 825-0434 Owner/Operator: RAMIREZ, CLAUDIA
<br />Inspection Type: ROUTINE INSPECTION - Operating Permit
<br />Address: 1580 W YOSEMITE AVE, MANTECA 95336
<br />Date: 05/04/2023Name of Facility: LAS CASUELAS RESTAURANT INC
<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: Bar dish washer has chlorine concentration between 25ppm and 50ppm. Provide chlorine 50 ppm today.
<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: Diced tomatoes and shredded cheese, on the cold hold unit at the cooking area, have temp at 46F and
<br />48F respectively. Provide 41 F or below today.
<br />1 D cooler/ 1 D freezer unit at the waitress station has temp at 46F. Provide 41F or below today. Corrected on site.
<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 /> #27 Food Protected from Contamination
<br />OBSERVATIONS: Onions box is stored adjacent to raw meat container. Store raw meat container on bottom shelf and
<br />produce/ ready to eat food on top shelf today.
<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 /> #30 Food Storage/Display Properly Labeled
<br />OBSERVATIONS: I observe onion bags and produce boxes stored on the floor of the walk in cooler. Store food boxes 6
<br />inches off the floor today.
<br />Beans and rice containers, under the prep sink, are lacking labels. Provide labels today.
<br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
<br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0018281 PR0526984 SC001 05/04/2023
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
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