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Environmental Health Department <br />Time In: <br /> 2:42 pm <br /> 1:50 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 467-1529 Owner/Operator: LACONDEGY, RAY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1457 E MARIPOSA RD, STOCKTON 952057797 <br />Date: 02/03/2023Name of Facility: EL RANCHO INN <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The food manager and food handler certificates for some of the employees have expired. One person is <br />required to have a food manager certification. All other employees who handle food are required to obtain the 3-year Food <br />Handler Certification within 30 days from date of hire. Renew certificates and provide copy of the food manager certificate to <br />cmuro@sjgov.org within 21 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing <br />solution has a concentration of 100 - 200 PPM chlorine or 200 - 400 PPM quat for proper sanitation of food preparation and <br />contact surfaces, dishes and utensils. Correct within seven days. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 128 <br /> 100 <br />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2-dr prep cooler -- 36.00º F Yellow walk-in cooler -- 38.00º F <br />Blue Air 2-dr cooler -- 39.00º F 1-dr cooler - black -- 39.00º F <br />1-dr cooler - white -- 38.00º F Bev Air 2-dr cooler -- 36.00º F <br />Pepsi 1-dr cooler -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001561 PR0161458 SC001 02/03/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD