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Time In: 220 pm <br /> Time Out: 4:05 om <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: MARISCOS EL CACHANILLA Date: 12/21/2016 <br /> Address: 4127 WEST LN, STOCKTON 95204 <br /> Owner/Operator: SANCHEZ-ARMENTA, JORGE Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/04/2017 <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:Bucket of cooked shrimps at 76F next to griddle; management stated it was just taken out of cooler and <br /> it's meant to be re-cooked upon order, but uncertain when it was taken out of cooler. Immediately provide 41 F for all <br /> potentially hazardous food (PHF); PHF may be out of temperature for maximum of 2 hours for prepping purpose. Observed <br /> shrimps placed back into cooler. Recommend keeping shrimps, cooked or raw)in the cooler until ready to be cooked <br /> immediately. This is a repeat violation. <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:At least 3 employee lack food handlers cards(observed 4 cards, but none belong to the 3 working). <br /> Provide food handler's cards within 30 days, and provide evidence of signing up for the course in 2 weeks(by reinspection <br /> deadline) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Employee failed to demonstrate understanding of need to sanitize. Immediately begin sanitizing all food <br /> contact surfaces after cleaning. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Warewash 112F. Provide at least 120 F in 2 days. <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 /> FA0018822 PRO527766 SCO01 12/21/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />