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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crea rrie3S grows here, Time In: 2.37 pm <br /> Time Out: 3:03 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBIOS FRESH MEXICAN GRILL STORE 178 Date: 06/17/2019 <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: INSPECTION/REINSPECTION (Chargeable) <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager). Obtain by 60 <br /> days. 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. <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:The shrimp(42F),fish (49F), salmon (48F) and beef(44F)at the low boy drawers are above 41 F. <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shrimp at hot hold--149.00°F salmon at low boy--48.00°F <br /> fish at breading prep--41.00°F fish at low boy--49.00°F <br /> beef at low boy--44.00°F corn at hot hold--157.00°F <br /> shrimp at low boy--42.00°F <br /> FA0014924 PR0521947 SC333 06/17/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />