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Environmental Health Department <br />Time In: <br />10:00 am <br /> 8:50 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 946-9257 Owner/Operator: REYES, ALEXANDRA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 425 S CENTER ST, STOCKTON 95203 <br />Date: 08/03/2020Name of Facility: MI RANCHITO BAR & RESTAURANT <br />Food Program Official Inspection Report <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: Unable to review the food handler cards. Owner shall review them and if any have expired, they shall be <br />renewed by 30 days. <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 /> #9 Cooling Methods <br />OBSERVATIONS: Cooling food in large deep containers. Lids are on. All cooling shall be done in shallow containers. Lid <br />shall not be placed as food is cooling. Food shall cool down from 135 F to 41 F by 6 hours. Start, today. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Saw a small amount of mice droppings on floor corner at dry storage. There are also dead ants to the <br />left of 3 door cooler at 'bar' area. Remove evidence and continue pest control (pest control currently available). <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: Saw a large block of cheese inside a door freezer. Cheese is exposed. All food shall be protected from <br />cross contamination. Wrap it or place it in a sealed container. Correct, today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0002234 PR0160845 SC001 08/03/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com