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Time In: 10,07 am <br /> L„ Time Out: 11:14 am <br /> . San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.ora/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: JORGES EL TAPATIO RESTAURANT Date: 01/15/2016 <br /> Address: 572 W 11TH ST,TRACY 95376 <br /> Owner/Operator: JORGES EL TAPATIO RESTRNT INC Telephone. (209) 732-9000 <br /> Program Element: 1626-RESTAURANT/BAR 101 + SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 dishwasher has sanitizer at less than 50ppm chlorine. Maintain dishwasher at or above 50ppm <br /> chlorine. E-mail receipt that the dishwasher was repaired. Correct in 2 weeks or a re-inspection will occur. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: Food manager certificate expired last year. Retake class in 1 month. <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:North prep line refrigerator temperature at 42F. Maintain temperature at or below 41 F. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at orbelow 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Provide chlorine test 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.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0003161 PRO161461 SCO01 01/15/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />