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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 10.00 am <br /> Time Out: 11:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DON LUIS MEXICAN RESTAURANT Date: 09/16/2021 <br /> Address: 5940 N HWY 99 , STOCKTON 95212 <br /> Owner/Operator: RIVERA, CUAUHTEMOC A Telephone: (209)931-9163 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/30/2021 <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:Observed 8 expired food handler cards. Provide valid food handler cards for all employees within 30 <br /> days of hiring. <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:Bar hand sink soap dispenser was empty. Provide soap in dispenser today. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk-in was 46 F. Provide was 41 F or below today. <br /> The 1 dr Bev Air reach-in w/prep top and the 2 dr True under bar shelves were 49 F and 48 F respectively. Provide 41 F or <br /> below today. <br /> The cold hold salsa and beef in the prep top of the 3 dr True reach-in were 44 F. Provide 41 F or below for cold hold or <br /> utilize time control. Correct immediately. <br /> The salsa in the prep top of the 1 dr Bev Air reach-in was 42 F. Provide 41 F or below immediately. <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 /> FA0014385 PRO160799 SCO01 09/16/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 Food Program OR <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 />