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Environmental Health Department <br />Time In: <br /> 2:00 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: LOPEZ, REYMUNDO MARIN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 36 S SAN JOAQUIN ST, STOCKTON 95202 <br />Date: 06/06/2022Name of Facility: XOCHIMILCO CAFE <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 food in large pots in walk-in cooler. Discontinue practice immediately. Cool <br />potentially hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by <br />separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2-dr prep cooler was observed at 47 F. Adjust unit to maintain 41 F or 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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed open food items in the 2-dr cooler that were not covered. Maintain food items covered with lids <br />or plastic wrap to protect from contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br />OBSERVATIONS: Observed cleaning chemicals adjacent to tortilla press. Remove and store in a designated area away <br />from food prep and food storage areas immediately. <br />CALCODE DESCRIPTION: All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br />utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002259 PR0160865 SC001 06/06/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD