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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 9.35 am <br /> Time Out: 10:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: VALLARTA'S MEXICAN FOOD Date: 06/04/2020 <br /> Address: 245 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: FERREYRA, MARCO Telephone: (209)858-9262 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:Employee's Food Handler Cards are not on site. Maintain employee's Food Handler Cards on site and <br /> accessible. Correct by 30 days. E-mail to Kadeanne Linhares (klinhares@sjgov.org). <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:Some of the cold food temperatures ate greater than 41 F(pastor, pulpo,fish,shredded cheese, and <br /> shrimp). Maintain cold food at 41 F or 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The distance between the back of the house hand sink and the 1 comp prep sink is less than 24'. Install <br /> a 6"(minimum height)splash guard (of smooth, cleanable, durable, and non-absorbent material)in between these two sinks <br /> to protect food from contamination. Correct by 2 weeks. <br /> Some of the bulk food bins(rice, bean, etc.)have bowls for portioning. Provide handled scoops for use in the bulk food bins. <br /> Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FA0017907 PR0526455 SC333 06/04/2020 <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 />