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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> Greolness grows he,, Time In: 11.08 am <br /> Time Out: 11:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: COYOTES MEXICAN DINING Date: 01/13/2021 <br /> Address: 14015 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: GOMEZ, MARGARITO Telephone: (209)333-1759 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained,fax or e-mail a copy of the certificate to Kadeanne Linhares(klinhares@sjgov.org). <br /> One employee's Food Handler Card is expired. Have employee renew the 3 year 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:The air temperature of the walk-in cooler was fluctuating (48F then dropped to 44F/pork and shredded <br /> cheese at this unit is 48F).The 2 door True prep is 43F. Reduce the temperature of these refrigeration units to 41 F or <br /> below. Correct today. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizer concentration of the dishmachine is not reaching 50 ppm Cl (minimum).The machine was <br /> run twice: 0 ppm Cl/0 ppm Cl. It reached 50 ppm at the third cycle. <br /> Recommendation: run the dish machine every day(first thing in the morning/@ opening)to ensure the sanitizer is at 50 <br /> ppm Cl minimum. <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 /> FA0006114 PR0504197 SCO01 01/13/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <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 />