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e- <br />a�rN San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />a.. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />del FORii� <br />Food Program Official Inspection Report <br />Time In: 1020 am <br />Time Out: 10:37 am <br />Name of Facility: XOCHIMILCO CAFE <br />Date: 01/05/2016 <br />Address: 36 S SAN JOAQUIN ST, STOCKTON 95202 <br />Owner/Operator: LOPEZ, REYMUNDO MARIN <br />Telephone: (209) 952-3362 <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />VIOLATIONS AND CORRECTIVE ACTIONS I <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 classed 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: Food manager's certificate is not on site. Maintain a copy on site at all times. <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 />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: tNo sanitizer in the sanitizer bucket. Provide today at 100 ppm chlorine. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />#35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: There is still some grease on the hood. Clean as soon as possible. <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, 114180, 114182) <br />#40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Some wiping cloths are stored on the counter. Store inside the sanitizer bucket when not in use today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d -e)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: <br />Warewash Chlorine (Cl): <br />Quaternary Ammonia (QA): <br />ppm <br />ppm <br />Expiration Date: <br />Heat: ° F WaterlHot Water Ware Sink Temp: ° F <br />Hand Sink Temp: ° F <br />FA0002259 PRO160865 SCO01 01/05/2016 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program OIR <br />