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a0-1 #1 Demonstration of Knowledge OBSERVATIONS: Current food manager's certificate was not available during the inspection. Provide a copy of a valid 5 - year food manager's certificate to lbaker@sjgov.org within 14 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #26 Approved Thawing Methods OBSERVATIONS: Observed boxes of meat thawing on the drainboard of the prep sink. Thaw food items under refrigeration, completely submerged under cold running water, in the microwave oven or during the cooking process. Correct today. CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Needed Expiration Date: Warewash Chlorine (Cl): 50 ppm Heat: Quaternary Ammonia (QA): 200 ppm FOOD ITEM -- LOCATION --TEMP ° F --COMMENTS Beans — Cooling -- 135.00° F Two door True cooler-- 41.00° F Hand sink-- 103.00° F Beans — Steam table-- 182.00° F Tomatoes -- One door prep cooler -- 38.00° F Beans — Cooling -- 154.00° F Rice — Steam table -- 171.00° F One door Everest -- 41.00° F COMMENTS AND OBSERVATIONS ° F Water/Hot Water Ware Sink Temp: 126° F Hand Sink Temp: 103 ° F Three compartment sink-- 126.00° F Three door Beverage Air display cooler — Near storage room -- 41.00° F Gravy -- Steam table -- 182.00° F Three door Beverage Air display cooler — Back room — 39.00° F Beans — Steam table -- 136.00° F Prep sink-- 122.00° F Beans — Cooling -- 146.00° F Complaint inspection. Two major violations. Re-inspection in two weeks. Operators were unaware of complaint. No illnesses reported by any employees. Hand washing station was complete. Food manager certification lacking. Probe thermometer available. Sanitizer level ok at dishwasher and sanitizer bucket with cleaning cloths. Restrooms operational with cold & hot water, soap and paper towels. All cooler temperatures were 41 F or below. Chicken for chicken tacos is received frozen, thawed, cooked, cooled, shredded and tacos are assembled and stored in cooler. Tacos are fried when they are ordered and cheese, lettuce and salsa are added. Improper thawing of meat was observed. Spanish rice, beans and gravy are cooked, cooled, stored in cooler and re-heated and stored on steam table prior to service to customers. Observed improper cooling and reheating of beans and rice. RE-INSPECTION IN TWO WEEKS.Official inspection report was emailed to operator. To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. Dishwasher chlorine = 50 PPM Quat sanitizer bucket = 200 PPM FA0002623 C00055715 SC004 03/29/2023 EHD 16-23 Rev. 04/07/22 Page 2 of 3 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd