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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 12-42 pm <br /> Time Out: 1:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LA POSADA DEL PESCADOR#2 Date: 06/07/2022 <br /> Address: 1771 N WILSON WAY, STOCKTON 95205 <br /> Owner/Operator: NAJERA, MARIA L Telephone: (209)547-9614 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/21/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The shrimp in the cart near the stove was 55 F. The sliced tomatoes in the ice bath at the cart near the <br /> stove were 47 F. The cart near the fryer had sliced tomatoes and salsa verde that were 46 F and salsa that was 47 F in an <br /> ice bath,there were eggs in shell in the cart not on ice.The ice in ice baths was mostly melted. Per owner the carts were <br /> taken out of the walk-in a for bout 30 minutes when lunch started and the carts were not kept out for more than 30 minutes <br /> at a time and are taken out when they are cooking only. Keep potentially hazardous food items at 41 F or below at all times, <br /> maintain ice level when using temporary ice bath. EHD recommends providing prep cooler unit for PHF items used for <br /> cooking. Corrected on site, carts were placed inside walk-in. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Lacking food manager certificate. Observed receipt for food manager course. Provide food manager <br /> certificate within 30 days. <br /> Lacking food handler cards for employees. Provide food handler cards within 30 days. <br /> Maintain records 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 watery soap at kitchen hand sink. Per owner they are in the process of getting a wall mounted <br /> soap dispenser. Provide regular liquid hand soap at this hand sink today and install soap dispenser once received. <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 /> FA0000792 PRO160505 SCO01 06/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />