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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Gireol less grows hem Time In: 11.35 am <br /> Time Out: 12:25 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Cafe Platano Bar&Grill Date: 01/14/2021 <br /> Address: 14725 S Harlan Rd, LATHROP 95330 <br /> Owner/Operator: NICOLAS SANCHEZ&JUAN SANCHEZ Telephone: (510)384-1727 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser at the bar is empty. Refill the paper towel dispenser today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door reach-in prep is 48F(food at this unit is 47-48F cantaloupe and honeydew melon). Owner <br /> turned unit off and moved food to a different refrigeration unit. Refrigeration tech called out. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Steve Sanchez Expiration Date:October 14,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 door prep--48.00°F--* black bean&cheese pupusa-off of grill--209.00°F <br /> 2 comp prep sink--140.00°F ham--28.00°F <br /> liquid egg--41.00°F black beans--167.00°F <br /> bar 3 door True keg--41.00°F walk-in cooler--38.00°F <br /> 1 door/4 drawer reach-in--38.00°F bar 2 drawer reach-in--39.00°F <br /> papaya--41.00°F 2 door Hobart--36.00°F <br /> 1 door Atosa prep--37.00°F cantaloupe melon--47.00°F-- <br /> curtido--33.00°F bar 2 door True--41.00°F <br /> honeydew melon--48.00°F--* tamales-- 173.00°F <br /> employee restroom hand sink--100.00°F red beans--161.00°F <br /> FA0012489 PR0516157 SCO01 01/14/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />