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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 3.11 pm <br /> Time Out: 4:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MICHELADAS EL PATRON Date: 05/16/2019 <br /> Address: 720 W EIGHTH ST, STOCKTON 95206 <br /> Owner/Operator: CUELLAR PEREZ,JUAN Telephone: (510)931-3581 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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:Three employees working today do not have copies of their Food Handler Card on site. Maintain copies <br /> of all employee's Food Handler Cards on site. If an employee lacks the 3 year Food Handler Card, it shall be obtained by 30 <br /> 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:The bar hand sink lacks a wall mounted single service paper towel dispenser or hand dryer. Install by 1 <br /> week. Provide a photo of correction to Kadeanne Linhares(klinhares@sjgov.org) <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(o) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Coke True reach-in in the kitchen is 44F and the shredded cheese at the 3 door Atosa prep <br /> unit is 43F. Maintain refrigeration units and cold food at 41 F or below. Correct today. <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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS: <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> FA0013720 PR0518142 SCO01 05/16/2019 <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 />