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SAN J O A Q U I N Environmental Health Department C�)�_) AIY Greatr�e5s grows fires Time In: 10.00 am Time Out: 12:00 pm Food Program Official Inspection Report Name of Facility: CASA FLORES Date: 08/28/2018 Address: 400 E KETTLEMAN LN, LODI 95240 Owner/Operator: FLORES&SONS ENTERPRISE INC Telephone: (209)365-0559 Program Element: 1625-RESTAURANT/BAR 51-100 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/06/2018 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:Dish washer chlorine is zero ppm. Provide chlorine 50 ppm today. Meanwhile use 3 comp sink to wash rinse and sanitize utensils(chlorine would be 100 ppm in manual sanitizing) CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Hand wash station in the back was lacking soap and plastic bottle was placed in the sink. Provide soap today and remove bottle for full accessibility of the hand wash station. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 11406 7(0) #7 Hot and Cold Holding Temperatures OBSERVATIONS:Cold salsa container 41 F was placed and partially merged in ice bath at the counter. Merge salsa container totally with ice so the temp of PHF will be kept 41 F all the time. Corrected on site. 2 D True reach in cooler at cook line had temp at 43F. Provide 41 F or below today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #9 Cooling Methods OBSERVATIONS: I observed hot food containers 150F were placed uncovered in partially merging ice bath on prep table. By asking cook he said he was told to stir from time to time. I coached him about the right method for cooling as described below. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 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 portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) FA0001012 PRO162655 SCO01 08/28/2018 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com