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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> prn <br /> 7fa�p[r+85S grows here. Time In: 1.36 <br /> Time Out: 2:36 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: EL GRULLITO RESTAURANTS INC Date: 01/25/2023 <br /> Address: 1687 N CALIFORNIA ST, STOCKTON 95204 <br /> Owner/Operator: EL GRULLITO RESTAURANTS INC Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:Food manager certificate and food handler cards were not available during the inspection. Email food <br /> manager certificate and food handler cards to dafonskaia@sjgov.org within 1 week and maintain records on site. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed stacks of frozen meat boxes stored on floor in kitchen to the right of the burners. Per <br /> employee the meat was delivered around 11 AM and it will be done being cooked by 5 PM. PHFs must be kept cool at 41 F <br /> or below unless actively being prepped or thawed.Approved thawing methods would be under refrigeration or submerged <br /> under cold running water.Walk-in was turned off during the inspection. Provide cold holding for frozen meat when it is not <br /> being actively prepped. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed grilled jalapenos in container on top of steam table. Per employees they are to replace the <br /> grilled vegetables every 2 hours and that the current batch was cooked at 2 PM,the jalapenos were 115 F. No records or <br /> documentation was available during the inspection. Maintain time log/documents when time is used as the public health <br /> control and do not exceed 4 hour max hold time. Email evidence of records/documentation to dafonskaia@sjgov.org within <br /> 1 week. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0025328 PR0544560 SC333 01/25/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />