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Environmental Health Department <br />Time In: <br /> 2:15 pm <br /> 1:45 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: LOS SANCHEZ INC <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 4127 WEST LN, STOCKTON 95204 <br />Date: 07/17/2023Name of Facility: MARISCOS EL CACHANILLA <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: Food handler cards were not available. Provide food handler cards within 2 week and maintain records <br />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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The paper towel dispenser at the kitchen hand sink was empty, observed paper towel roll on top of <br />dispenser. Provide paper towels in dispenser 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 chef drawers were 57 F, the shrimp in the chef drawers were in ice and they were 36 F. If PHFs will <br />be stored in this unit provide and maintain 41 F or below. Corrected on site, shrimp was relocated and placed in 2 D Atosa <br />reach-in. <br />The 2 D Ascend reach-in was 49 F and the ceviche in the prep top was 45 F. The 2 D Atosa reach-in was 42 F. Provide 41 <br />F or below when cold holding. Correct today and email evidence of correction to dafonskaia@sjgov.org within 1 week. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018822 PR0527766 SC333 07/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD