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Environmental Health Department Time In: 10:54 am 9:30 am Time Out: Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS Telephone: (209) 298-7588 Owner/Operator: PINEDO, ENRIQUE / GONZALES, ANTHONY Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 215 N CHEROKEE LN, LODI 95240 Date: 11/30/2022Name of Facility: BIRRIERIA LOS CHARROS Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS: Observed cooked onions and peppers stored on tray on countertop. The onions were 120 F and the peppers were 94 F, per owner they were cooked about 30 minutes prior. Cooked vegetables are a potentially hazardous food and must be kept 135 F or above when hot holding. Corrected on site, the cooked onions and peppers were reheated to 170 F and 180 F and placed in the steam table. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #1 Demonstration of Knowledge OBSERVATIONS: Food handler cards were not available during the inspection. Provide food handler cards for employees within 30 days and email certification to dafonskaia@sjgov.org. Maintain records on site. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS: The hand sink in the warewash area was blocked by a table. Handwashing facilities must be accessible at all times when operating. Relocate/remove table immediately. The soap dispenser at the warewash area hand sink was empty. Provide soap in dispenser today. The paper towel dispensers at the kitchen, warewash area, and both restroom hand sinks were empty. Observed paper towel rolls on counter near sinks. Provide paper towels in dispenser today. CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f)) Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0000701 PR0161778 SC001 11/30/2022 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD