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Environmental Health Department <br />Time In: <br />11:50 am <br />10:53 am <br />Time Out: <br />Program Element: 1680 - COMMISSARY (MFPU & FOOD PREP) <br />Telephone: (209) 373-6080 Owner/Operator: RASIL G INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1331 S WILSON WAY, STOCKTON 95205 <br />Date: 06/08/2022Name of Facility: EL GRULLENSE COMMISSARY <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 facility was cooling pots of Spanish rice and other food items in a large pots. Discontinue <br />practice immediately. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 <br />hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring <br />frequently. <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 handler certificates for the employees that handle food were not on-site. Employees who are <br />handling food should obtain 3 - year Food Handler Certification within 30 days from date of hire. Provide certificate(s) within <br />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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: A sanitizing solution bucket with wiping cloths was not set up at the facility. Provide chlorine <br />concentration between 100 - 200 Parts Per Million (PPM) for proper sanitation of all food preparation and contact surfaces. <br />Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001414 PR0161414 SC001 06/08/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD