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Time In: 9'10 am <br /> Time Out: 10:45 am <br /> San Joaquin County <br /> z Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.s7gov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: ARIZONA PUERTO VALLARTA REST Date: 04/01/2016 <br /> Address: 11 N CENTER ST,STOCKTON 95202 <br /> Owner/Operator: PELAYO, DAVID MENDEZ Telephone: (209) 937-0925 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type. ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/22/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: Food was placed on steam table before water was 135 F or higher. Test water with probe thermometer <br /> before using. Keep food at 135 F or higher at all times. <br /> NOTE: water was 157 F at end of visit. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: Level for dish washer chlorine level is low at 10 ppm. Shall be 50 ppm. Until repaired use 2 comp sink to <br /> sanitize with <br /> 100 ppm chlorine. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Hand sink at cooks line lacks hot and cold water. Placing misc items on and in front of sink. Sink shall be <br /> used for hand washing. Provide water and do not block. <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(f)) <br /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS: Water on steam table is dirty. Replace daily to prevent cross contamination. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br /> stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0001149 PRO162179 SCO01 04/01/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />