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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x C O U T Time In: 219 pm <br /> € Time Out: 3:05 om <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: POLLOS SINALOA Date: 11/09/2022 <br /> Address: 2031 S EL DORADO ST, STOCKTON 95206 <br /> Requestor: FELICITAS ONTIVEROS BELTRAN, POLLOS SINALOA Telephone: (209)689-9602 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086023 <br /> Inspection Type: 061 -CONSULTATION <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:A food manager's certificate was not available during the inspection. Provide a copy of the food <br /> manager's certificate to cmuro@sjgov.org within 60 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The steam table's hot holding temperature was not demonstrated during the inspection. Ensure steam <br /> table maintains 135 F or higher prior to use to ensure proper hot holding temperatures. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 Ar cooler--36.00°F 2-dr prep cooler--41.00°F <br /> NOTES <br /> Consultation change of ownership. No major violations. Re-inspection is not needed. Food facility to do all food prep inside. <br /> Barbecue grill outdoor is part of this food facility and will be under the same permit. Food facility does warewashing in meat <br /> department's ware sink. Inspection report provided to operator. <br /> OKAY to issue permit once$156 is paid (operator paid$350 at time of service request). <br /> Program element: 1612 <br /> FA0025898 SR0086023 SC061 11/09/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />