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Environmental Health Department <br />Time In: <br />12:30 pm <br />10:48 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 365-0559 Owner/Operator: FLORES & SONS ENTERPRISE INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 400 E KETTLEMAN LN, LODI 95240 <br />Date: 05/05/2022Name of Facility: CASA FLORES <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Observed 2 current food handler cards for employees, food handler cards for other employees were <br />expired or not available. Provide food handler cards for all food handling employees within 30 days and maintain records of <br />certification on site. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Observed the kitchen hand sink blocked by dirty pots on the floor. Keep area around hand sink clear so <br />that it is accessible at all times when operating. Corrected on stie. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Observed eggs left on shelf near prep table, per cook they took them out about an hour ago. Eggs felt <br />slightly cool to the touch. Keep food items at 41 F or below if not actively being prepped. Corrected on site, eggs were <br />placed in walk-in. <br />The 2 dr True reach-in was 48 F, the shredded chicken and shredded cheese in the prep top were 45 F and 46 F <br />respectively. Provide 41 F or below for the reach-in and chicken and keep cheese and other dairy products at 45 F or below, <br />keep prep top lid closed when not in use. 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 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001012 PR0162655 SC001 05/05/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD