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Environmental Health Department <br />Time In: <br /> 2:20 pm <br /> 1:08 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: Owner/Operator: LOS SANCHEZ INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4127 WEST LN, STOCKTON 95204 <br />Date: 05/15/2023Name of Facility: MARISCOS EL CACHANILLA <br />Reinspection on or after: 05/29/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The 2 dr Ascend reach-in w/prep top was 51 F and the ceviche was 53 F. Per employee the ceviche was <br />placed in reach-in at 12 PM. Provide 41 F or below prior to storing any potentially hazardous food items inside reach-in. <br />Corrected on site, any remaining ceviche will be discarded at 4 PM. <br />The 1 D Torrey display was 47 F, the 3 D Atosa reach-in w/prep top was 45 F and the octopus in the prep top was 47 F. <br />Provide 41 F or below when cold holding. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: After utensils were washed and rinsed they were placed in the third compartment to dry, there was no <br />sanitizing solution. Went over proper warewashing procedure with employee and provided warewash sticker. <br />Utensils/equipment must be submerged in sanitizing solution with 100 ppm chlorine minimum for at least 30 seconds prior to <br />air drying. Corrected on site, sanitizing solution with 100 ppm chlorine was set up. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food handler cards were bot available during the inspection. Provide food handler cards within 2 weeks <br />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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018822 PR0527766 SC001 05/15/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD