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Environmental Health Department <br />Time In: <br /> 3:02 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: LOS SANCHEZ INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4127 WEST LN, STOCKTON 95204 <br />Date: 04/22/2021Name of Facility: MARISCOS EL CACHANILLA <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Observed the cooling temperatures for multiple coolers on site reaching 45F. Keep and maintain all <br />cooling temperatures at 41F or below for all refrigeration units. Spoke with operator in regards to the issue, operator stated <br />that the lunch rush had just ended before my arrival, and multiple coolers are left open during this time for a faster service <br />time. All coolers have been closed, advised operator to monitor temperature to ensure coolers have reached the 41F cooling <br />temperature of plow. <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed food ingredient items placed into close-able container without any labels. Provide labels to <br />avoid confusion among the staff involved in the cooking process. Correct within 7 days. <br />Observed boxes of food items on the ground after being delivered to the facility. Keep and maintain all food related items <br />six-inches off of the ground at all times. Correct today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: The facility currently lacks sanitizing strips at this time. Obtain and maintain on site at all times to ensure <br />proper sanitizing levels during ware-washing. Correct within 7 days. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018822 PR0527766 SC001 04/22/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD