Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:18 pm <br /> 1:35 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (760) 602-3600 Owner/Operator: RUBIOS RESTAURAN INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2431 NAGLEE RD, TRACY 95304 <br />Date: 08/01/2022Name of Facility: RUBIOS FRESH MEXICAN GRILL STORE 178 <br />Reinspection on or after: 08/15/2022 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Observed an employee use measuring spoons, rinse off the measuring spoons and return the <br />measuring spoons to the hook above the prep sink. Always wash, rinse and sanitize utensils and equipment. Correct <br />immediately. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser in the women's restroom is slow to dispense towels (may need new <br />batteries). Repair by 3 days. <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: Some of the food at the make table and at the chef's drawers is warmer than 41F (43-49F). Ensure cold <br />food is maintained at 41F 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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0014924 PR0521947 SC001 08/01/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD