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Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 670-6706 Owner/Operator: ARROYO, MARIO & RICHARD <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2381 W MARCH LN, STOCKTON 95207 <br />Date: 01/30/2018Name of Facility: ARROYOS CAFE <br />Food Program Official Inspection Report <br />12:07 pm <br />11:15 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <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: Per owner, one employee does not have a food handler card. Employees must obtain food handler card <br />within 30 days of employment and maintain a copy in a file at the facility. <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: Undercounter refrigerator in the kitchen, on the left is at 47 F. Adjust unit so that it maintains 41 F or <br />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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Hot water at the 3 comp sink at the bar at 115 F. Adjust water heater so that it provides hot water at 120 <br />F minimum at this sink. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Chorizo and fish thawing in standing water in the prep sink. Thaw foods are described below. Correct <br />today. Cold water was turned on. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001483 PR0160155 SC001 01/30/2018