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Environmental Health Department <br />Time In: <br />10:32 am <br />10:00 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 368-2272 Owner/Operator: SANCHEZ, JOB & ELENA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1110 W KETTLEMAN LN, LODI 95240 <br />Date: 08/21/2023Name of Facility: CASA MEXICANA <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 certificates were lacking for the employees. All employees who are handling food should <br />obtain 3 - year Food Handler Certification within 30 days from date of hire. Provide copies of the certificates to <br />fgarciaruiz@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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Observed employee was serving rice into bowl with hands using gloves. No serving utensil was utilized. <br />Discontinue this practice to protect the food against contamination. Correct immediately. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towel dispenser in employee restroom was empty. Provide and maintain stocked at all times to <br />ensure proper hand washing. Correct today. <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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed salsa, tamales, chiles rellenos, and pozole stored inside walk in cooler without a lid or <br />covering. Cover the containers with a lid, foil, or plastic wrap to protect from contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000189 PR0160142 SC001 08/21/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD