Laserfiche WebLink
Time In: 10-05 am <br /> Time Out: 11:20 am <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: EL RANCHO INN Date: 06/21/2017 <br /> Address: 1457 E MARIPOSA RD, STOCKTON 952057797 <br /> Owner/Operator: LACONDEGY, RAY Telephone: (209)467-1529 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/05/2017 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 1 dr True salad dressing cooler is at 58 F. Creamer, milk, and salad dressings are stored inside of <br /> the cooler. Some of the dressing was made about half an hr ago while some of the dressing was from last night. The dairy <br /> products and dressings with dairy or mayo from last night were discarded. The rest of the dressings were placed on ice. <br /> Adjust to 45 F or below. <br /> The front salad display cooler is at 49 F, the 2 dr salad prep cooler is at 47 F,the 2 dr Delfield cooler(outside)is at 47 F, <br /> and the 1 dr True cooler at the bar is at 49 F. Adjust all coolers to 41 F or below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishwasher is not dispensing sanitizer. Provide sanitizer at 50 ppm chlorine. Perform manual <br /> warewashing in the meantime. <br /> No sanitizer bucket in the food prep area. Corrected on site. Always prepare sanitizer bucket before performing food prep. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:There is no soap at the employee restroom hand sink. Provide today. <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(0) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine test strips in 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0001561 PRO161458 SCO01 06/21/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />