Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.51 pm <br /> Time Out: 2:57 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBIOS FRESH MEXICAN GRILL STORE 178 Date: 06/03/2019 <br /> Address: 2431 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: RUBIOS FRESH MEXICAN GRILL Telephone: (760)602-3600 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/17/2019 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:The shrimp(52F),fish and salmon (51 F)at the low boy drawers are above 50F. Maintain cold <br /> food at 41 F or below. Correct today. Items discarded. <br /> MINOR:The beef at the low boy drawers is 44F. Maintain 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any sanitizer(ran machine 3 times(Oppm Cl each time).All dishes, <br /> utensils and equipment shall be washed in the 3 comp sink using the wash-rise-sanitize-air dry procedure. <br /> Do not use the dish machine until chlorine of 50 ppm (minimum)is dispensed at the final rinse. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager). Obtain by 60 <br /> days. Handout provided. Once obtained, e-mail a copy to Kadeanne Linhares(klinhares@sjgov.org). <br /> Many Food Handler Cards are not available. Maintain paper or digital copies of employee's 3 year Food Handler Cards on <br /> site and accessible. If an employee does not have one, or if it is expired, obtain/renew by 30 days. Handout provided. <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 /> FA0014924 PR0521947 SCO01 06/03/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />