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Time In: RAS am <br /> Time Out: 9:33 am <br /> PAutn. San Joaquin County <br /> ,4�;•r� <br /> y Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> g.• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Mobile Food Facility Official Inspection Report <br /> Name of Facility: T EL GRULLENSE(4 VEHICLES) Date: 01/25/2016 <br /> Address: 1331 S WILSON WAY,STOCKTON 95205 <br /> Owner/Operator: RASIL G INC/GUERRERO, RAMON Telephone: (209)463-6390 <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 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 foodbome illness.All major violations must be corrected immediately.Noncompliance may warrant immediate closure of <br /> the food facility. <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:There was no water on site. Corrected. Hot water was at 110 F. Adjust to 120 For higher today. <br /> Always provide hot and cold water before performing food prep. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The food handler cards are expired. Provide new ones in 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:There was no water in the steam table. Cooked foods were being stored there. Items(rice, beans, <br /> carne asada) ranged from 120-150 F. Always make sure the steam table water is at 135 F or higher before placing food <br /> containers in the steam table. The steam table was adjusted to 120 F. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at orbelow 4V 45°F or at or above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:There is no sanitizer bucket. Corrected on site. <br /> Always provide a sanitizer bucket before performing food prep. <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 /> FAD001417 PR0506148 SCO01 01/25/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Mobile Food Facility OIR <br />