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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: 3:05 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: CHARLY'S SUPER TORTAS CHILANGAS Date: 07/31/2018
<br /> Address: 123 E JAMESTOWN ST, STOCKTON 95207
<br /> Owner/Operator: LOPEZ-SERRANO, BRENDA Telephone:
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 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:Food safety certificate and food handler cards are not available. provide food safety certificate within 60
<br /> days and food handler 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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:2 D True cooler for salad and cold cuts, under prep table, has temp at 45F. Provide 41 F or below in 2
<br /> days.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Cold cuts and cooked food are kept uncovered in 2 D True cooler. Cover. Corrected on site.
<br /> Cooked pork in the prep phase was kept on the cutting board. Place potentially hazardous food in the cooler when not in
<br /> need for the prep phase. 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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:2 knives were found on cutting board with food debris. Clean sanitize utensils and store them in clean
<br /> place when not in use.
<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 /> FA0024530 PR0542644 SCO01 07/31/2018
<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
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