Laserfiche WebLink
SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Time In: 11 10 am <br /> Greatness grows here. Timeln: <br /> Out: 12:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MIGUELS Date: 10/30/2018 <br /> Address: 7555 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: HERRERA, MARIA Telephone: (209)951-1931 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee shredding chicken with gloves and then he took the gloves off went warm up <br /> tortillas,took the tortillas into the employee restroom and got a towel which he used to place the tortillas on while he made <br /> taquitos. Discontinue this practice now. Use only nonabsorbent material to process food products.The tortillas should not be <br /> taken into the the restroom. Employees must wash their hands before handling food and before putting gloves on. Correct <br /> today. <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-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Sour cream, cut tomatoes and cheese are at 54 F in the 1-door prep table. Immediately transfer all <br /> potentially hazardous foods into a unit that will maintain 41 F or below. Repair or adjust unit so that it maintains 41 F or <br /> below. Corrected. <br /> 1-door victory cooler is at 43 F.Adjust unit so that it maintains 41 F or below. Correct today. <br /> Eggs at ambient temperature. Only take eggs to be used. Eggs must be stored at 45 F or less. 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety certificate and food handler cards are not available. Provide a food safety certificate to this <br /> department and maintain copies of the food handler cards at the facility. Correct today. <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 /> FA0002623 PRO160059 SCO01 10/30/2018 <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 />