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�� I Environmental Health Department <br /> SANY „ - <br /> Time In: 1 55 pm <br /> .*+ R�tri SS grows TEfe, Time Out: 2:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: RUBIOS RESTAURANT STORE 232 Date: 03/08/2018 <br /> Address: 5779 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: RUBIOS RESTAURANT INC Telephone: (760)602-3600 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/22/2018 <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:Food warmer(alto sham)was not hot. Beans were 110 F. Maintain potentially hazardous foods at 135 F <br /> or higher at all times. <br /> NOTE: Beans were reheated to 178 F and warmer now is 139 F. <br /> The bottom section of the 4 door prep cooler is not cold enough at 48 F.Adjust to 41 F or lower, immediately. <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:Hand sink at back is not accessible. Never block any of the hand sinks for proper hand washing. <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(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer solution for buckets is under 200 ppm Quat. Change solution more often. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Bottom of monitor and shelve with monitor are not clean,Wipe/sanitize daily. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0019026 PRO528098 SCO01 03/08/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />