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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Erectness grows here, Time In: 920 am <br /> Time Out: 9:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COUNTRY SKILLETS Date: 03/13/2024 <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: INSPECTION/REINSPECTION (Chargeable) <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:Prep sink has no hot water from faucet. Provide hot water 120F or more. Correct today. Corrected on <br /> site. Repeated violation. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <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...). food items have temp <br /> varying between 43F-45F. Provide 41 F or below today. Provide NSF cooling unit at this station to provide 41 F or below to all <br /> potentially hazardous food. Stop using ice bath as an approved holding method. Use cold hold unit or 4 hours time control to <br /> all food items on the prep line. Correct today. Repeated violation. <br /> I observe a bottle of perishable juice and bottle of milk held on top of layer of ice in a container at the front waitress station. <br /> Food is pulled at 6 AM and inspection is conducted at 9:30AM (within 4 hours time control. Hold the potentially hazardous <br /> food items in NSF cooling unit to provide 41 F or below at all times. Correct today. Repeated violation. <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 SC333 03/13/2024 <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 />