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Environmental Health Department <br />Time In: <br />11:43 am <br />11:15 am <br />Time Out: <br />Program Element: 1635 - MOBILE FOOD PREPARATION UNIT (MFPU) <br />Telephone: Owner/Operator: ONTIVEROS, PATRICIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 730 S CALIFORNIA ST, STOCKTON 95206 <br />Date: 02/10/2023Name of Facility: MARISCOS Y SUSHI SINALOENSE #00529U2 <br />Mobile Food Facility 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: Current food handler cards were not available during the inspection. Four employees were observed <br />during the inspection. Provide a copy of all valid 3-year food handler cards to lbaker@sjgov.org within two weeks. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels were lacking at the hand sink. Ensure paper towel dispenser is stocked and in good <br />working order at all times. Correct 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The pinto beans in the steam table were observed at 126 F. Adjust steam table so that food is at a <br />minimum of 135 F. 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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed shrimp under water in the three compartment sink and bags of shrimp and octopus on the <br />side of the sink thawing. Thaw food items under refrigeration, completely submerged under cold running water, in the <br />microwave oven or during the cooking process. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Mobile Food Facility OIR <br />FA0025415 PR0544718 SC001 02/10/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD