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SANJIN Environmental Health Department <br /> Y I - <br /> 7OBJ NT` — <br /> c-' � r r b t rl$S S �O W 5 ��, Time In: 11:45 am <br /> �7{,F 4i�Tt <br /> Time Out: 12:13 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: EL FORASTERO MEXICAN FOOD Date: 09/20/2021 <br /> Address: 306 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: DOMINGUEZ, SONIA Telephone: (209)239-5508 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054251 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT WHEN THEY WENT TO PICK UP THEIR TAKE OUT ORDER FROM THIS FACILITY, <br /> AN EMPLOYEE WAS ON HIS CELL PHONE AND THEN PUT IT DOWN TO FILL A SMALL BAG WITH CHIPS FOR THE <br /> COMPLAINANT. COMPLAINANT ALLEGES THE EMPLOYEE DID NOT WASH THEIR HANDS OR AT LEAST PUT ON <br /> GLOVES AND THEY GRABBED THE CHIPS WITH THEIR BARE HANDS. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use Major <br /> OBSERVATIONS:During my inspection, person in charge/cook after trying to call manager, does not wash hands before <br /> returning to food handling at the cook line. Cook is not practicing washing hands between tasks. Stop this practice <br /> immediately and start washing hands regularly. <br /> I coached the cook on the necessity of washing hands between tasks. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink has temporary paper roll. Provide paper towels from dispenser in 3 days. <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(f)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket is not set up at the cooking area. Set up sanitizer bucket with chlorine 100 ppm or more <br /> in the cooking area today. <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 /> FA0001131 C00054251 SC544 09/20/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <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 />