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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl <br /> E"r : <br /> ^'•ti7F Opt�� Greotness grows here. 1am <br /> Timee Out: 122::10 10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL SENOR FROG#1 Date: 03/26/2019 <br /> Address: 7217 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: MERCADO, ISIDRO CARLOS Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/02/2019 <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:Couple of food handler cards expired. Renew them by 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 /> #9 Cooling Methods <br /> OBSERVATIONS:Cooling food in 5 gallon containers. Lid was on. Cool food in shallow containers and do not cover. Food <br /> shall reach 41 F by 6 hours. Cover food once it has reached 41 F. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Storing raw meat in walk in floors and boxes with tortillas at dry storage floor.All food shall be stored 6 <br /> inches off floors. Start, 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following equipment need detail cleaning: <br /> 1. Walk in and kitchen wire shelves(have residue) <br /> 2. Floor sink behind ice machine(at bar) <br /> 3. Wall behind 3 comp sink(has mold) <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002566 PRO160076 SCO01 03/26/2019 <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 />