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SANJOAQUI Environmental Health Department <br /> 0 !�-L` COU T Time In: 11 00 am <br /> € Time Out: 11:42 am <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CARNITAS EL RINCON Date: 04/14/2022 <br /> Address: 4426 E WATERLOO RD , STOCKTON 95215 <br /> Requestor: RAFAEL GUERRERO, CARNITAS EL RINCON Telephone: (408)421-4824 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084787 <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 /> #9 Cooling Methods Major <br /> OBSERVATIONS:Observed facility was cooling two large pots of food. Cool potentially hazardous food from 135 F to 70 F <br /> within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow containers, separating food into <br /> smaller portions, or using an ice bath and stirring frequently. Discontinue practice immediately. <br /> Discussed with facility. <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:A food manager's certificate and food handler certificates have not been obtained. One employee is <br /> required to have a food manager certification 60 days from start of operation.All other employees handling food should <br /> obtain the 3-year Food Handler Certification within 30 days from date of hire. Correct within 30 days. Provide a copy of a <br /> valid 5-year food manager's certificate and food handler certificates to cmuro@sjgov.org. <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 inside the walk-in cooler was 46 F.Adjust unit so that it maintains 41 F or <br /> 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 /> FA0016321 SR0084787 SC061 04/14/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />