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#1 Demonstration of Knowledge OBSERVATIONS: Current food handler cards were not available during the inspection. Provide a copy of all valid 3-year food handler cards to lbaker@sjgov.org within two weeks. 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). OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS Asada --Steam table-- 165.00° F Asada — Cooling-15 minutes-- 135.00° F Asada — 000ling-30 minutes — 112.00° F Hand sink-- 102.00° F Three compartment sink -- 115.00° F Walk-in cooler -- 41.00° F COMMENTS AND OBSERVATIONS Complaint inspection. Major violations, corrected on site. Re-inspection in two weeks. Operator unaware of complaint. Per operator, no employees have been sick. Food manager certification for Pedro Saavedra with an expiration date of 11/21/2025. Food handler cards were unavailable for review. The hand washing station lacked soap and paper towels. This was corrected on site. Employees wear gloves when handling food. Probe thermometer available. Facility lacked hot water. Hot water heater was repaired during the inspection. Sanitizer (chlorine or quat) was lacking during the inspection. This was corrected on site. Tortillas are stored in original plastic packaging on dry storage shelves. No sources of cross-contamination observed. Asada is cooked, cooled, stored in walk-in cooler, re-heated, stored in steam table and then served to the customer. Temperatures were 41 F and below or 135 F and above.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. NOTE: Ensure proper cooling methods are used for potentially hazardous foods. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. RE-INSPECTION IN TWO WEEKS. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: LYDIA BAKER Phone: (209) 616-3046 FA0024242 C00055871 SC004 05/24/2023 EHD 16-23 Rev. 04/07/22 Page 2 of 2 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