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Time In: 1135 am <br /> Time Out: 9:00 am <br /> �rxutn. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.so-goy.org/ehd <br /> . 1 a <br /> Mobile Food Facility Official Inspection Report <br /> Name of Facility: EL TIMBIRICHE #5UQN381 Date: 11/06/2015 <br /> Address: 730 S CALIFORNIA ST,STOCKTON 95203 <br /> Owner/Operator. GRIJALVA, FRANCISCO Telephone: (209) 594-3922 <br /> Program Element: 1635-MOBILE FOOD PREPARATION UNIT(MFPU) <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth In the Califomia Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe.Violations that are classified as 9N4/OR'pose an immediate threat to public health <br /> and have the potential to cause foodbome Illness.All major violations must be corrected immediately Non-ourrptiance may warrant immediate closure of <br /> the food facility. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Plugs not available. Provide at all times. <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-0), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Couple of lights are not working. Replace by 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft,or a <br /> light-switch activated exhaust fan, consistent with local building codes.(114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served,prepared, and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Thermometer needs new battery. Provide by 1 day. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable formeasuring temperature of food shall be <br /> available to the food handler. Athermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines.(114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Francisco Grijalva Expiration Date: November 11,2019 <br /> Warewash Chlorine(CI): 10o ppm Heat: -F Water/Hot Water Ware Sink Temp: 136°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 136°F <br /> FOOD ITEM—LOCATION—TEMP°F--COMMENTS <br /> steam table—150.00°F cold box—35.00°F <br /> FAD019236 PRO528622 SCO01 1VO612015 <br /> EHD 1623 Rev.0613tl115 Page 1 of 2 Mobile Food Facility OR <br />