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Environmental Health Department <br />Time In: <br />11:27 am <br />10:53 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 384-1727 Owner/Operator: NICOLAS SANCHEZ & JUAN SANCHEZ <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 834 W ELEVENTH ST, TRACY 95376 <br />Date: 08/02/2023Name of Facility: CAFE PLATANO SALVADORAN CUISINE <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 for staff are not on site. Maintain copies of employee's Food Handler Cards on site <br />& accessible. Correct by 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door Ascend prep is 48F (pupusa filling and pureed beans at this unit are 48-49F). Maintain <br />refrigeration and cold food at 41F or below. 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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed two boxes of shrimp thawing at room temperature. Use one of the four approved thawing <br />methods: under cool running water, in the refrigerator, in the microwave, or during the cooking process. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed several wiping cloths on the cutting boards, counters and work spaces. Store wiping cloths in <br />the wiping cloth bucket in between uses. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003232 PR0161484 SC001 08/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD