Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 12-24 pm <br /> Time Out: 1:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MARISCOS EL CACHANILLA Date: 06/16/2022 <br /> Address: 4127 WEST LN, STOCKTON 95204 <br /> Owner/Operator: LOS SANCHEZ INC Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/30/2022 <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 2 dr Ascend reach-in w/prep top was 51 F in the reach-in section and the imitation crab was 50 F. <br /> The items in the prep top were 44-46 F. Per owner the food was placed in there when they opened at 11 AM. Provide 41 F <br /> or below prior to storing any potentially hazardous food items inside reach-in. Corrected on site, potentially hazardous food <br /> items inside reach-in were relocated to 3 dr Atosa reach-in. <br /> Observed box of eggs in storage area. Per owner the eggs were brought in and placed there at 11 AM,the egg on the top <br /> row was 76 F. Keep potentially hazardous food items below 41 F or above 135 F at all times and only take PHFs out of <br /> cold/hot holding when doing food prep. Corrected on site,top row of eggs was discarded and other eggs were placed inside <br /> 3 dr Atosa reach-in. <br /> The 4 True chef drawers under stove/griddle were 49 F. Provide 41 F or below 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed 1 expired food handler card. Provide current food handler card within 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispenser at the kitchen hand sink was empty and the paper towel dispenser was not working. <br /> Provide soap in dispenser and a working paper towel dispenser. Corrected on site. <br /> The paper towel dispenser in the women's restroom was empty. Provide paper towels in dispenser today. <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(1)) <br /> FA0018822 PR0527766 SCO01 06/16/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />