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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p Greotrless grows hey,. Time In: 2.00 pm <br /> Time Out: 3:16 om <br /> Food Program Official Inspection Report <br /> Name of Facility: LAS PALMAS MEXICAN RESTAURANT Date: 02/05/2019 <br /> Address: 5084 WEST LN, STOCKTON 95212 <br /> Owner/Operator: VARGAS ALCAZAR, JUAN C; TORRES,ARCELIA Telephone: (209)623-3466 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:2 food handler cards are expired. Provide new cards within 30 days. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand wash station by the prep sink is not functional and employees are using the other 2 hand wash <br /> stations in the back. Repair in 1 week. <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(17) <br /> #9 Cooling Methods <br /> OBSERVATIONS:2 hot cooked rice big containers are placed in walk in cooler. Place hot cooked food in small metal <br /> containers in walk in cooler for proper cooling. Corrected on site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Many food containers are placed uncovered in both right and left 2 D reach in coolers at the cook line. <br /> Cover food containers today to avoid food contamination. <br /> Cooked chicken drums placed in container on the prep sink drain board. Remove any cooked food from the sink drain board <br /> to avoid food contamination. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0002792 PRO162985 SCO01 02/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />