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Time In: 9:20 am <br /> Time Out: 10:20 am <br /> 044�!J1y. San Joaquin County <br /> yX Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �.. g Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> 'QtjFORt� <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CAFE RIO MEXICAN GRILL Date: 01/17/2017 <br /> Address: 6627 PACIFIC AVE , STOCKTON 95207 <br /> Requestor: MATT CLARK, CLARK COMMERCIAL DEVELOPMENT INC Telephone: (714) 928-1166 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0075205 <br /> Inspection Type: 523 - Plan Check/Report Review <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> 1 door prep--38.00°F 1 door prep--41.00°F <br /> steam table(large one)-- 145.00°F open cooler(large one)--38.00°F <br /> 2 door prep--41.00°F 1 door cooler--41.00° F <br /> open cooler(small one)--39.00°F steam table(large one)-- 146.00° F <br /> walk in--40.00°F steam table(large one)-- 126.00° F <br /> steam table(large one)-- 141.00°F open cooler(large one)--37.00°F <br /> steam table-- 135.00°F 1 door cooler--35.00°F <br /> steam table(small one)-- 156.00°F <br /> NOTES <br /> There are currently [300 lbs] of carbon dioxide (CO2) cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br /> is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County (SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP) and will be required to report your <br /> hazardous materials in the California Environmental Reporting System (CERS). For more information or to comply with the <br /> reporting requirement in CERS, please go to: http://cers.calepa.ca.gov/Correct by 30 days <br /> 1. Provide food handler cards by 30 days and food manager certificate by 60 days <br /> 2. Provide sanitizer test strips and probe thermometers at all times <br /> 3. Maintain potentially hazardous foods at 135 F or higher and 41 F or lower at all timesOk to issue permit once fee is paid. <br /> Return to office before restaurant opens. Program 1625 Fee$342 <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: Randy Ricks, Project Manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> SR0075205 SC523 01/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />