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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 11.30 am <br /> Time Out: 12:48 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LAS CASUELAS RESTAURANT Date: 12/08/2020 <br /> Address: 107 E MAIN ST, RIPON 95366 <br /> Owner/Operator: CLAUDIA RAMIREZ-ELSA RAMIREZ INC Telephone: (209)599-4003 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/22/2020 <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 /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:Cook is not aware of the different food types cooking temperature. I coach cook on the proper cooking <br /> temp for different food types. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry,comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Dish washer has chlorine at zero ppm. Provide chlorine 50 ppm today. Meanwhile use the ware wash <br /> sink for manual washing using chlorine at 100 ppm or QUAT at 200 ppm to sanitize utensils. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate and one food handler card are expired. Renew food manager certificate within <br /> 60 days and the 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: 1 D reach in cooler and 2 D reach in cooler at the cook line have temp at 42F and 43F respectively. <br /> Provide 41 F or below today to all cooling units. <br /> Some food items on steam table, are below 135F. Reheat food items at 165F for at least 15 seconds then place potentially <br /> hazardous hot food on steam table to be 135F or more at all times. <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 /> FA0000652 PRO161467 SCO01 12/08/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />