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Environmental Health Department <br />Time In: <br /> 9:42 am <br /> 9:01 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (916) 470-2420 Owner/Operator: TOBANCHE CARDONA, JAIME <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6425 W BANNER RD, LODI 95242 <br />Date: 09/01/2021Name of Facility: CALIFORNIA BURRITO <br />Reinspection on or after: 09/08/2021 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br />OBSERVATIONS: Observed food handler handle raw shrimp and then handel shreddded cheese. <br />Wash hands in sink with soap and dry hands with paper towels when switching from raw food to ready to eat foods. Begin <br />immediately. <br />Observed food handler handel french fries and put on the griddle with bare hands. <br />Wash hands prior to handling food, try to minimize bare hand contact with food by using tongs or similar equipment. <br />Observed food handler put gloves on without washing hands prior to putting gloves on. <br />Hands are to be washed prior to putting gloves on. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Hot water at prep sink is at 112F. <br />Hot water at 3 comp sink is at 116F <br />Provide hot and cold water at these sinks with hot water at 120F. <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 />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0007144 PR0506012 SC001 09/01/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com