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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11.50 am <br /> Time Out: 12:33 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CAFE PLATANO SALVADORAN CUISINE Date: 01/21/2020 <br /> Address: 834 W ELEVENTH ST, TRACY 95376 <br /> Owner/Operator: NICOLAS SANCHEZ&JUAN SANCHEZ Telephone: (510)384-1727 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:There are a lot of wiping cloths sitting on counters and cutting boards. Maintain wiping cloths in the <br /> sanitizing solution in between uses. Correct 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 sanitizes (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The ceiling in the kitchen has some dust accumulation. Clean kitchen ceiling by 1 week. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Erica Villasenor Expiration Date:October 14,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in cooler--37.00°F pupusa fillings--37.00°F <br /> rice--190.00°F tamales--136.00°F <br /> beans--166.00°F 1 door True-kitchen--41.00°F <br /> 2 door Ascend prep--31.00°F 2 door True prep--41.00°F <br /> 1 door True-service area--41.00°F sour cream--41.00°F <br /> 1 comp prep sink--127.00°F soup--186.00°F <br /> rice--154.00°F--cooling restroom hand sinks--100.00°F <br /> soup--116.00°F--cooling <br /> FA0003232 PRO161484 SCO01 01/21/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />