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FJ1i+ " J O i " + k III�L r Environmental Health Department <br /> —C. C;l J I T�'IUI I <br /> Food Program Official Inspection Report <br /> Facility Name and Address: FELLO'S MEXICAN RESTAURANTE, 1160 N MAIN ST, MANTECA 95336 <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe splatter and grease on the ceiling vent and some ceiling panels above the back prep station. Clean <br /> the ceiling vent and ceiling panels. Correct in 1 week. <br /> One of ceiling panel at the back dry storage area, is not secured. Secure ceiling panel in 1 week. <br /> Floor and hard to reach corners, under cooking equipment, have food debris and grease. Clean the floor today and as needed. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All <br /> floor surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is <br /> easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in <br /> original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br /> (d), 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Patricia Ramos Expiration DateP6/07/2027 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Shredded cheese-- Cold hold/cooking area--41°Fahrenheit Diced tomatoes--Cold hold/cooking area--41°Fahrenheit <br /> Cooked rice--Hot hold/cooking area--154°Fahrenheit Cooked pork--Hot hold/cooking area--178°Fahrenheit <br /> Cooked chicken--Hot hold/cooking area--164°Fahrenheit Cooked beans--Hot hold/cooking area--145°Fahrenheit <br /> 1 D cooler--By cook line--411 Fahrenheit Prep sink--127°Fahrenheit <br /> Salad bar food items--Cold hold/salad bar--39°Fahrenheit Mop sink--127°Fahrenheit <br /> Beer 3 D cooler--Waitress station--42°Fahrenheit 3 D True cooler--Back--41'Fahrenheit <br /> NOTES <br /> Chlorine strips are on site. <br /> Sanitizer bucket at the back prep station, has chlorine200 ppm. <br /> All hot food items on the hot hold unit are at 135F or more. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Patricia Ramos, Operator <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> PRO161130 02/03/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 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 <br />