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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> prn <br /> 7fa�pl�+fSS grows here. Time In: 120 <br /> Time Out: 2:06 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL GRULLENSE#6 Date: 09/28/2021 <br /> Address: 1360 E ALPINE AVE, STOCKTON 95204-3503 <br /> Owner/Operator: GUERRERO,ALICIA Telephone: (209)462-3425 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/28/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The chili verde and salsa roja were 55 F, they were in open metal container in a tub with melting ice. Per <br /> employee they replace the ice every 2 hours. The grilled onions in a container on top of the warmer were 118 F. Keep <br /> potentially hazardous foods at 41 F or below, 135 F or above, or utilize time as a public health control with <br /> documentation/records.The chili verde, salsa roja, and grilled onions were voluntarily discarded by employee. Corrected on <br /> site. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The 2 comp sink used to wash utensils and equipment was clogged and employees were currently using <br /> 2 comp sink to wash utensils and equipment. No utensils/equipment were being washed during the inspection. Utensils and <br /> equipment can not be washed/rinsed/sanitized in a 1 comp sink, clear blockage and use 2 comp sink to wash/rinse/sanitize <br /> utensils and equipment immediately. Given until re-inspection later in the afternoon to clear blockage and bring 2 comp sink <br /> back into use. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety certificate was expired and food handler cards were not available during inspection. Provide <br /> food safety certificate within 60 days and food handler cards within 30 days. <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 /> FA0001458 PRO160316 SCO01 09/28/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />