COMPLIANCE INFO_2022 - Laserfiche WebLink

Home Browse Search

SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: JOSE'S BIRRIERIA, 2619 S EL DORADO ST, STOCKTON 95206 #28 Washing Fruits and Vegetables Before Use OBSERVATIONS:A designated prep sink was lacking. Provide a food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods.The food prep sink shall have minimum dimensions of eighteen (18)inches by eighteen (18)inches and twelve(12)inches deep with an integral drainboard at least eighteen (18)inches by eighteen (18)inches.This sink shall drain to waste by means of an indirect connection. CALCODE DESCRIPTION:Raw, whole produce shall be washed prior to preparation. (113992) #33 Nonfood Contact Surfaces Clean OBSERVATIONS:Observed the screen door that leads to outside with debris accumulation. Detail clean screen door and maintain as needed. Correct within seven days. CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) #34 Warewashing Facilites Maintained OBSERVATIONS:Facility does not currently have a 3-compartment sink for ware washing. Provide a sink with at least three compartments with two integral metal drain boards, and must have an indirect connection for waste discharge. The sink compartments and drainage facilities shall be large enough to accommodate immersion of the largest equipment and utensils. CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Observed unsanitary wiping cloths being stored on the counter underneath foam cups, on walk-in cooler shelves, and over a tub of onions. keep wiping cloths that may come into contact with food inside a bucket containing chlorine sanitizing solution.The chlorine concentration between 100-200 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Employees stated that the mop water is taken from the outdoor water hose. Observed the hose is lacking hot water. Provide a curbed cleaning facility or janitor sink(mop sink)equipped with a drain conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste[CRFC §114192 and§114279]. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) FA0002007 PRO163156 SC333 08/08/2022 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD