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Time In: 120 prn <br /> Time Out: 2:40 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LAS CASUELAS RESTAURANT Date: 03/03/2016 <br /> Address: 107 E MAIN ST, RIPON 95366 <br /> Owner/Operator: CLAUDIA RAMIREZ-ELSA RAMIREZ INC Telephone: (209)599-4003 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/17/2016 <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:Some employees working today do not have copies of their Food Handler Cards on site (at other location <br /> in Modesto). Maintain copies of all employee's FHC on site(maintain at both sites if they work at multiple locations). Correct <br /> 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door True prep and the 1 door reach in refrigeration unit are 45F. Maintain units at 41 F or below. <br /> Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 1 comp prep sink is 70F, the wait staff station hand wash sink is 70F, and the <br /> restroom hand sinks are 64-65F. <br /> Increase hot water temperature at the prep sink to 120F (minimum)and to 100F(minimum)to the hand wash sinks. Until <br /> the hand wash sinks have the hot water restored,ALL hand washing MUST occur at the hand sink in the kitchen. Correct <br /> ASAP. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0000652 PRO161467 SCO01 03/03/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />