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Environmental Health Department <br />Time In: <br /> 2:25 pm <br /> 1:10 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 941-4179 Owner/Operator: DUARTE, RAFAEL <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2301 PACIFIC AVE, STOCKTON 95204 <br />Date: 08/10/2020Name of Facility: LA PALMA MEXICAN CUISINE <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink was not fully accessible when inspection started. Never block sink. It shall be fully accessible <br />for proper hand washing. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Container at cooks line with in use towels lacked sanitizer. Always provide 100 ppm chlorine. (corrected) <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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Thawing beef in standing water. Thawing shall take place either in cold running water not to exceed 2 <br />hours, part of cooking process, or under refrigeration. <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Several containers with dry goods are not labeled. Label, today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001699 PR0160474 SC001 08/10/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com