Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:52 am <br />11:18 am <br />Time Out: <br />Program Element: 1632 - EXEMPT FOOD <br />Telephone: Owner/Operator: MADRID, GRACIE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 111 S SUTTER ST, STOCKTON 95202 <br />Date: 04/13/2023Name of Facility: MEXICAN HERITAGE CENTER & GALLERY <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 were not available during the inspection. 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. Obtain certificates and provide copy of the food manager certificate to <br />cmuro@sjgov.org within 30 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Maximum hot water temperature at facility was 116 F. Adjust hot water heater to maintain 120 F <br />minimum. Correct within five days. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <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 /> 116 <br /> 100 <br />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />True 1-dr cooler -- 37.00º F Mop sink -- 116.00º F <br />3-dr cooler -- 36.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0026133 PR0546185 SC001 04/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD