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Environmental Health Department <br />Time In: <br />11:54 am <br />11:00 am <br />Time Out: <br />Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP <br />Telephone: (209) 747-6746 Owner/Operator: LUPIAN, JUAN CEJA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1149 E MARKET ST, STOCKTON 95205 <br />Date: 09/20/2022Name of Facility: CHEF GABE INC <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/storing stew in a large pot inside the walk-in cooler. Discontinue practice <br />immediately. Cool potentially hazardous food 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The restroom hand sink was lacking wall-mounted paper towel dispenser and wall-mounted hand soap <br />or pump-style soap dispenser. Provide 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(f)) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The restroom hand sink water temperature did not reach 100 F. Provide 100 - 108 F for proper hand <br />washing. Correct today. <br />----------------------------------- <br />The hot water temperature for the 3-compartment sink, mop sink, and prep sink was 105 F. Adjust hot water heater to <br />maintain 120 F minimum. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001157 PR0161590 SC001 09/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD