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SAN J O A Q U I Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MANTECA FOODS, 447 N MAIN ST, MANTECA 95336
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Prep sink is totally blocked by 2 D cooler at the back cooking area. Remove cooler from the prep sink
<br /> station for full accessibility. Correct today.
<br /> Mop sink, in Bakery Department, is blocked by a baking equipment. Remove equipment for full accessibility of the mop sink.
<br /> Correct today.
<br /> Mop sink, in Bakery Department, has two dough placed in its compartment. Remove dough and clean sink compartment
<br /> today.
<br /> In Meat Department, prep sink compartment has chemical bottles and cleaning tools and wiping cloth hanging on its edge.
<br /> Remove all items from prep sink compartment. Wash and sanitize sink compartment. Correct today.
<br /> Chlorine strips are not available on site. Provide strips in 1 week.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Meat slicer and meat grinder have food debris. Sanitize equipment with chlorine 100 ppm today.
<br /> Corrected on site.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS: I observe, clean utensils, stored on the drain board and behind the water faucet of the prep sink in
<br /> Taqueria Department. Stop this practice immediately. Rewash and sanitize utensils and store them in clean area away from
<br /> any source of contamination. Correct today.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS: In Meat Department, I observed dirty wiping cloth, stored on cutting boards in the back prep area and in
<br /> the front prep area. Remove dirty wiping cloths from cutting boards. Use clean wiping cloths to be stored in the sanitizing
<br /> solution when not in use. Corrected on site.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> FA0025165 PR0544278 SCO01 03/26/2024
<br /> EHD 16-23 Rev.09/16/2020 Page 3 of 5 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD
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