Laserfiche WebLink
Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (209) 242-6436 Requestor: JULIE ESTRELLA, ESTRELLAS NACHO AVERAGE RESTAURANT <br />Inspection Type: 061 - CONSULTATION <br />Address: 311 E WEBER AVE , STOCKTON 95202 <br />Date: 06/16/2022Name of Facility: ESTRELLAS NACHO AVERAGE RESTAURANT <br />Food Program Service Request Inspection Report <br /> 3:02 pm <br /> 2:08 pm <br />Time Out: <br />Time In: <br />Request #: SR0085379 <br />Environmental Health Department <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: A food manager’s certificate was not available during the inspection. <br />One person is required to have a food manager certification 60 days from start of operation. All employees who will be <br />handling food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. <br />Provide a copy of the food manager's certificate to cmuro@sjgov.org within 60 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 women's restroom was lacking hand soap. Provide liquid or powder hand soap in the dispenser, <br />immediately accessible from the hand sink prior to operation. <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: The temperature inside the Dukers 2-dr prep cooler was 43 F. Adjust unit so that it maintains 41 F or <br />below. Correct before re-inspection. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: 14 Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure proper <br />sanitation of food preparation and contact surfaces, dishes and utensils. Correct prior to operation. <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 Service Request Inspection Report <br />FA0002152 SR0085379 SC061 06/16/2022