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SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 8:30 am <br /> € Time Out: 8:48 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LA JAROCHITA#80042T2 Date: 07/13/2021 <br /> Address: 2440 S AIRPORT WAY, STOCKTON 95206 <br /> Requestor: MARIA MARISOL AVEC, LA JAROCHITA Telephone: (209)406-2274 <br /> Program Element: 1603-FOOD VEHICLE INSPECTION Request#: SR0083949 <br /> Inspection Type: 061 -CONSULTATION <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 Major <br /> OBSERVATIONS:3 comp sink and hand sink have temp at 82F. Provide 120F or more for the 3 comp sink and 10OF or <br /> more for the hand sink today. <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:Provide one food manager certificate within 60 days and for the rest of employees provide food handler <br /> cards within 30 days from hiring date. <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:2 d reach in cooler/under prep table has temp at 44F. Provide 41 F or below 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 82°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 82°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D reach in cooler--44.00°F Steam table--170.00°F <br /> NOTES <br /> Change of ownership <br /> FA0025553 SR0083949 SC061 07/13/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />