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Environmental Health Department <br />Time In: <br /> 3:01 pm <br /> 1:33 pm <br />Time Out: <br />Program Element: 1612 - FOOD EST <500 SQ FT W/O SEATING <br />Telephone: (209) 740-2844 Owner/Operator: GUERRERO, RAMON <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1328 S HUNTER ST, STOCKTON 95206 <br />Date: 02/22/2022Name of Facility: EL GRULLENSE DRIVE THRU <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 /> #9 Cooling Methods MAJOR <br />OBSERVATIONS: Observed one large pot of cooked beans with liquid and one large pot of Spanish rice. Cool potentially <br />hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow <br />containers, separating food into smaller portions, or using an ice bath and stirring frequently. Discontinue practice <br />immediately. <br />Corrected On Site. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate or food handler certificates were not available during the inspection. <br />Two food handlers were trainees. Food Handler Certification should be obtained within 30 days from date of hire. Provide a <br />copy of a valid 5 - year food manager's certificate and a copy of each current food handler certificate to cmuro@sjgov.org <br />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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The observed temperature for the Blue Air 2-door cooler was 44 F. Adjust unit so that it maintains 41 F <br />or below. 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. 09/16/2020 Food Program OIR <br />FA0026737 PR0547131 SC001 02/22/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD