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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 10.00 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COMMISSARY EL GALLO Date: 12/13/2018 <br /> Address: 1301 S SACRAMENTO ST, LODI 95240 <br /> Owner/Operator: MARQUEZ, CONRAD Telephone: (209)334-2573 <br /> Program Element: 1680-COMMISSARY(MFPU &FOOD PREP) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Produce display temp is at 46F. Provide 41 F or below today. Corrected on site. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Onion bags are stored on the floor. Store onion bags 6 inches off the floor. <br /> Cumin and black pepper open bags are stored in spice room. Store spice in containers with lid and labels today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Alberto Marquez Expiration Date: December 18,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 121 IF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Employee rest room--101.00°F Walk in cooler--37.00°F <br /> 2 sliding door display cooler--41.00°F Produce display--46.00°F <br /> NOTES <br /> No major violations are observed. <br /> As per owner, pest control is done on monthly basis. <br /> OIR emailed to commisaryelgallo4@gmail.com <br /> FA0000314 PRO160329 SCO01 12/13/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />