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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 920 am <br /> Time Out: 10:25 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MARISCOS PERLA AZUL Date: 12/14/2020 <br /> Address: 2525 S HUTCHINS ST, LODI 95240 <br /> Owner/Operator: COBIAN MORALES, MANRIQUE Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <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 foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Warm water at employee restroom hand sink is at 59F. <br /> Provide warm and cold water at this sink with warm water at a minimum of 100F. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Maria Ochoa Expiration Date: December 14,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp(hot water)--120.00°F hand sink(warm water)--kitchen--107.00°F <br /> 2 door reach-in/under prep--taco kitchen--41.00°F prep sink(hot water)--120.00°F <br /> 3 door reach-in--under prep--37.00°F hand sink(warm water)--next to bar--100.00°F <br /> hand sink(warm water)--taco kitchen--100.00°F 3 door reach-in--under prep/near walk-in refrigerator--32.00°F <br /> hand sink(warm water)--employee restroom hand sink(kitchen) 3 comp(hot water)--bar--89.00°F <br /> --56.00°F <br /> walk-in--41.00°F <br /> NOTES <br /> Note: Per employee restaurant is not open at this time, however facility uses kitchen to cut meat. <br /> Hot water at bar is at 89F. <br /> Provide hot water at this sink when this part of the facility is in use. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: David, employee, sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0000894 PRO160440 SCO01 12/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />