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Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (200) 298-8056 Requestor: PEDRO J GARCIA, ENTERPRISES BY GARCIA <br />Inspection Type: 061 - CONSULTATION <br />Address: 2075 E MAIN ST , STOCKTON 95205 <br />Date: 02/16/2023Name of Facility: EL PUENTE <br />Food Program Service Request Inspection Report <br /> 1:01 pm <br />12:30 pm <br />Time Out: <br />Time In: <br />Request #: SR0086366 <br />Environmental Health Department <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 certificate is currently lacking. One person is required to have a food manager <br />certification. All other employees who handle food are required to obtain the 3-year Food Handler Certification within 30 days <br />from date of hire. Obtain food manager certificate and provide copy to cmuro@sjgov.org or 209-561-8923 within 60 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: A hand wash station is currently lacking. Hand soap and paper towels were set up at three-compartment <br />sink. Per operator, a hand sink has been ordered. Ensure hand sink is equipped with single-use paper towel dispenser, <br />hand soap dispenser, and hot water at 100 F minimum. Send photo of hand sink once installed to cmuro@sjgov.org or <br />209-561-8923. <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 />OVERALL INSPECTION NOTES AND COMMENTS <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 /> 200 123 <br />Needed <br />Avantco 2-dr prep cooler -- 41.00º F Prep sink hot water -- 123.00º F <br />Mop sink -- 129.00º F Steam table -- 168.00º F <br />Restroom hand sink hot water -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No major violations. Existing floor observed to be constructed of linoleum and vinyl floor base and in good condition. At time of <br />replacing the current floor materials, ensure the new materials meet the current code requirement: The floor surfaces in all <br />Page 1 of 2EHD 16-23 Rev. 07/05/2022 Food Program Service Request Inspection Report <br /> SR0086366 SC061 02/16/2023