|
... . San Joaquin County
<br /> )O. .QOG
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> �/PORN
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: MARISCOS EL CACHANILLA,4127 WEST LN, STOCKTON 95204
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Boxes of frozen shrimps sitting on drain-board of 3-comp sink. Remove immediately, clean and sanitize
<br /> drain board, and protect food or food contact surface(i.e. cleaned and washed utensils)from contamination.
<br /> Food in reach-in less about 1 foot from hand wash sink. Provide splash guard of approved, non-absorbent, and cleanable
<br /> materials at least 6 inches high.
<br /> Both 3-comp warewash sink and 2-comp prep sink are equipped only with a sprayer, causing a lot of water and particle to
<br /> ricochet to the walls and floor, as well as potentially contaminating food stored in the vicinity. Provide non-spraying
<br /> alternative at each sink that will minimize spraying/richochet effect; EHD further recommends providing a way which every
<br /> compartment of the 3-comp sink can be'filled"without attendance(currently only the center sink can be filled without
<br /> attendance when the sprayer is'locked".)
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Empanada dough still inside shopping plastic bag in reach in/prep table. Remove dough from
<br /> non-approved bag immediately, and store food in approved container.
<br /> Ice maker interior dirty and moldy. Clean and sanitize.
<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, 114172, 114177, 114180, 114182)
<br /> #39 Thermometers Provided/Accurate/Easily Visible
<br /> OBSERVATIONS:Thermometer lacking in 2D Ascend. Provide.
<br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be
<br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods
<br /> and high temperature warewashing machines. (114157, 114159)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:2 wipe cloths not in sanitizer bucket; no sanitizer bucket on site. Store wipe cloths in 100 ppm chlorine
<br /> or 200 ppm quat.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> FA0018822 PRO527766 SC334 02/28/2017
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR
<br />
|