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Time In: 4:00 pm <br /> Time Out: 6:15 pm <br /> OP.4V�N. C San Joaquin County <br /> Environmental Health Department <br /> N: X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> eq a�P Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sjgov.org/ehd <br /> �IFOR <br /> Food Program Official Inspection Report <br /> Name of Facility: MIRANDA CATERING 42P33730 Date: 09/23/2015 <br /> Address: 2440S AIRPORT WAY,STOCKTON 95206 <br /> Owner/Operator: MIRANDA-GUILLEN, AVELINO Telephone. <br /> Program Element: 1635 - MOBILE FOOD PREPARATION UNIT(MFPU) <br /> Inspection Type: OT ROUTINE INSPECTION(No Charge) Reinspection on or after: 09/30/2015 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS: No paper towel. Provide. Corrected. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: Potentially Hazardous Food (PHF) in 2D cooler and in reach-in(see listed measurements below) above <br /> 41 F. Provide 41 F or below for all PHF and dispose PHF out of temperature above 50 F. Observed disposal of these items. <br /> Cooked chicken in a plastic container below stove range at 99F, which was made about an hour before the inspection <br /> according to employee. Store PHF at 41 F or below immediately. Corrected by placing into cooler. (see also Violation #10 <br /> below) <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 /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS: Employee stated the chicken in a container measured at 99 F is awaiting to "cool down" before placing <br /> into the cooler in order to avoid becoming "dry"; chicken is to be used tomorrow. PHF out of required temperature then <br /> cooled must be reheated to minimum of 165F before it can be served. <br /> CALCODE DESCRIPTION: Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, comminuted <br /> poultry, stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply.(114004, 114008, 114010) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS: No sanitizer, and facility not sanitizing based on interview. Immediately begin sanitizing. Corrected <br /> when a bottle of bleach was provided. <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 /> FA0022821 PR0539903 SC901 09/23/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />