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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.52 pm <br /> Time Out: 2:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CAFE PLATANO SALVADORAN CUISINE Date: 10/11/2018 <br /> Address: 834 W 11TH ST,TRACY 95376 <br /> Owner/Operator: NICOLAS SANCHEZ&JUAN SANCHEZ Telephone: (510)384-1727 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Observed employee food at food prep area. Employees shall not eat at food prep areas. Designate a <br /> specific area for employees for beak time. Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloths are on counters and cutting boards. Maintain wiping cloths in a bucket with a sanitizer <br /> solution in between uses. Corrected to 200 ppm Quat. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nicholas A Sanchez Cordova Expiration Date:July 17,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp prep sink-- 127.00°F curtido--37.00°F <br /> 2 door Coke Imbera--41.00°F soup--146.00°F <br /> diced tomatoes at 2 door True prep--46.00°F--per owner,just 1 door True-bar--40.00°F <br /> diced. <br /> beans--180.00°F 2 door Ascend prep--41.00°F <br /> 2 door True prep--39.00°F restroom hand sinks--100.00°F <br /> cheese and pork filling--40.00°F walk-in cooler--40.00°F <br /> tamales--157.00°F 1 door True-kitchen--34.00°F <br /> pupusa-off flat top--208.00°F <br /> NOTES <br /> FA0003232 PRO161484 SCO01 10/11/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />