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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> COUT Time In: 11:43 am <br /> Time Out: 12:13 pm <br /> i�C1FaR'' GreQl tress grows he <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LOS CRUDOS Date: 08/18/2023 <br /> Address: 2542 S EL DORADO ST, STOCKTON 95206 <br /> Requestor: GILBERT GOZALEZ, LOS CRUDOS Telephone: (818)940-8206 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087075 <br /> Inspection Type: 061 -CONSULTATION <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 prep cooler was observed at 58 F and empty. Observed a 2-dr upright cooler at 60 F with <br /> waters and produce inside. Decrease temperature on units to maintain 41 F or below prior to storing potentially hazardous <br /> foods(PHFs)inside. Correct prior to reinspection. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser for the hand sink was empty. Refill prior to reinspection. <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(17) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the solution <br /> has a concentration of either: chlorine 100-200 Parts Per Million (PPM), or quaternary ammonia(quats)200-400 Parts <br /> Per Million (PPM)for proper sanitation of all food contact surfaces and kitchenware. Correct prior to operation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The maximum hot water temperature was 115 F. Increase hot water heater to maintain hot water at 120 <br /> F minimum. Correct prior to operation. <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 /> FA0001825 SR0087075 SC061 08/18/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />