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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greol:rless grows hey,. Timeln: 1-05pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBIOS RESTAURANT STORE 232 Date: 05/14/2019 <br /> Address: 5779 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: RUBIOS FRESH MEXICAN GRILL Telephone: (760)602-3600 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/29/2019 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink at ware washing is out of service. It shall be fully accessible. Install new soap dispenser on <br /> wall and provide a fully functional paper towel dispenser. Start, today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Bucket with towels lacks sanitizer. Change solution more often. Quat level shall be 200 ppm or higher. <br /> Dishwasher is not sanitizing. Chlorine level is zero. Level shall be 50 ppm. For now manually sanitize with 200 ppm Quat for <br /> 1 minute. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Shelve underneath cooking equipment has a layer of old food. Detail clean on a routine basis. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Old equipment at dry storage is not clean. There are aluminum pans touching bottles with chemicals. <br /> Area is unorganized. Clean old equipment or toss. Re-organize by category. Start,today. <br /> Mop bucket was touching large food bowl. Store mop bucket away from utensils. It shall be stored next to or inside mop <br /> basin . <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 /> FA0019026 PR0528098 SCO01 05/14/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />