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Time In: 10'06 am <br /> Time OuL 10:58 am <br /> Q�,gurn. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �P <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.s ov.or lehd <br /> Food Program Official Inspection Report <br /> Name of Facility: EL GRULLENSE COMMISSARY Date: 01/25/2016 <br /> Address: 1331 S WILSON WAY,STOCKTON 95205 <br /> Owner/Operator: RASIL G INC Telephone (209) 373-6080 <br /> Program Element: 1680-COMMISSARY(MFPU & FOOD PREP) <br /> inspection Type. ROUTINE INSPECTION-Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS 1 <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.WI 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 foodbome illness.All mafur violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The food manager's certificate and food handler cards have expired. Provide a current food manager's <br /> certificate in 60 days and current food handler cards in 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. (11394 7)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:Observed a small tray of rice(102 F)and beans (112F)and large pots of rice (150 F) cooling at room <br /> temp. Manager states they were cooked at 9 AM. Large pots of rice were placed in ice water. <br /> Always perform proper cooling. <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 /> #23 Rodents, insects or Animals Inside Facility <br /> OBSERVATIONS:Observed 1 live adult cockroach and a few dead cockroaches in the dry storage room. Remove today <br /> and implement pest control. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats, mice), cockroaches, tlies.( 114259.1, 114259.4, <br /> 114259.5) <br /> #35 Equipmentlutensils Approved and in Good Repair <br /> OBSERVATIONS:There is a lot of grease on the hood filters. Clean as soon as possible. <br /> The ice machine has mold. Clean today. <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, 114177, 114160, 114182) <br /> FA0001414 PRO161414 SCO01 0V2512016 <br /> EHD 16-23 Rev.06/30115 Page 1 of 2 Food Program OIR <br />