Laserfiche WebLink
Time In: 1 00 pm <br /> Time Out: 2:00 pm <br /> 4�tN San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> K�. Nva Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sagov.org/�Od <br /> �rFOR <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBIOS RESTAURANT#232 Date: 02/19/2016 <br /> Address: 5779 PACIFIC AVE,STOCKTON 95207 <br /> Owner/Operator: RUBIOS RESTAURANT INC Telephone (760)602-3600 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: One food handler expired. Provide new copy by 30 days. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Cook has a fancy ring. Only simple rings are allowed. Ok to use gloves. <br /> Note: Cook is now using gloves <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur.(113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: Bins in walk in cooler are over filled with fish. Lid does not properly fit bins. Never over fill to prevent <br /> cross contamination. <br /> Bag of salad stored under and next to bins with raw fish. All veggies or ready to eat foods shall be stored above or away <br /> ready to eat foods. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at feast 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Claudia Salazar Expiration Date:April 03,2020 <br /> Warewash Chlorine(CI): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FA0019026 PR0528098 SCO01 02/19/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />