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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.18 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COUNTRY SKILLETS Date: 02/28/2024 <br /> Address: 1471 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: SHARMA, RAJESH Telephone: (209)665-7177 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/13/2024 <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 /> Repeated violation. <br /> *Facility will be using the dish washer to wash and rinse utensils and they will set sanitizing compartment with chlorine 100 <br /> ppm to sanitize the clean utensils till machine repair.* <br /> Sanitizer buckets at cooking station, is set up with chlorine between 25ppm-50ppm. Provide 100 ppm chlorine today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:8 food handler cards are not available on site. Provide valid cards within 30 days to gfahmy@sjgov.org <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Operator removed 2 D reach in cooler/under prep sink, in the cooking area.They are using ice bath to <br /> hold the food items(shredded cheese, sausage, diced tomatoes, beaten eggs, shell eggs, etc...). Beaten eggs on ice bath, <br /> is at 48F. Provide 41 F or below today. Provide NSF cooling unit at this station to provide 41 F or below to all potentially <br /> hazardous food as the ice bath is not one of the approved holding method in permanent food facility. <br /> I observe a bottle of perishable juice at(45F )and bottle of milk(41 F)held on top of ice in container at the front waitress <br /> station. Hold the potentially hazardous food items in NSF cooling unit to provide 41 F or below at all times. 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 /> FA0018656 PR0527544 SCO01 02/28/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />