Laserfiche WebLink
Time In: 11'54 am <br /> Time Out: 12:55 qm <br /> San Joaquin County <br /> Environmental Health Department <br /> W: . X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c;.. N;P. Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> �rFOR <br /> Food Program Official Inspection Report <br /> Name of Facility: COYOTES MEXICAN DINING Date: 05/19/2015 <br /> Address: 14015 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: GOMEZ, MARGARITO Telephone (209) 333-1759 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/02/2015 <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 <br /> health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS: No soap in mounted dispenser at hf dwash or the 2 restrooms, though pump style bottle of soap was <br /> provided at each. Provide soup in dispenser in 2 weeks.\ his is a repeat. <br /> Hot water is shut off at handsink and the handle is inoperable. Provide 100-108F and repair the sink in 3 days. Currently <br /> handwash is done at prep sink. <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Salsa in 2D cooler at front counter 56F. Store potentially hazardous food at 41 F or below. Salsa was <br /> discarded. This is a repeat. <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 Cert expired. Provide in 60 days. This is a repeat. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS: Handsink handle is loose and inoperable. Fix in 3 days. This is a repeat. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> FA0006114 PRO504197 SCO01 05/19/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 2 Food Program OIR <br />