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Environmental Health Department <br />Time In: <br />12:00 pm <br />11:31 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 951-5858 Owner/Operator: SEGURA-SALAS, ADYLENE & SALAS, CLAUDIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 24 E YOKUTS AVE, STOCKTON 95207 <br />Date: 07/27/2021Name of Facility: ALBERTO'S <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Some employees don't have food handler cards. Obtain card for all employees with 30 days and <br />maintain copies at the facility. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Sausages are being thawed inside the hand wash sink. Remove and make the sink available for hand <br />washing at all times. Corrected. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Proparation cold table at 43 F. Adjust the unit so that it maintain 41 F or below. Correct today. All <br />refrigeration units used to stored potentially hazardous foods must maintain 41 F or below. <br />The walk in cooler is at 45 F. Adjust the unit so that in maintains 41 F or below. Correct today. <br />Beef, just delivered, and bacon are stored at ambient temperature. All potentially hazardous foods must be stored at 41 F or <br />below at all times. 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 />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001498 PR0162344 SC001 07/27/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com