Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:34 pm <br /> 1:45 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 518-4368 Owner/Operator: CUELLAR PEREZ, JUAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 720 W EIGHTH ST, STOCKTON 95206 <br />Date: 08/06/2020Name of Facility: MICHELADAS EL PATRON <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: One employee working today lacks the 3 year Food Handler Card. Have employee obtain the 3 year <br />Food Handler Card within 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3 door Atosa prep unit is 49F (air temperature). Food in this unit (fish) is 48F. Maintain refrigeration <br />and potentially hazardous food at 41F 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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed food (beef and shrimp) thawing in standing water and hamburger patties thawing at room <br />temperature. Use one of the following four approved thawing methods: 1) under cool running water to flush away loose <br />particles, 2) in the refrigerator, 3) in the microwave, or 4) during the cooking process. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hood hand hood filters are greasy. De-grease, clean and sanitize hood and hood filters by 2 weeks. <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, 114172, 114177, 114180, 114182) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0013720 PR0518142 SC001 08/06/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com