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Time In: 222 prn <br /> Time Out: 3:18 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: EL FRUTAL PALENTERIA Y TAQUERIA Date: 04/01/2016 <br /> Address: 1101 E MARCH LN, STOCKTON 952104500 <br /> Owner/Operator: GONZALEZ-MELGOZA, LIZETT M Telephone: (209)460-0101 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/15/2016 <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:Guaco and red salsa on ice bath (not in contact)at 62 and 58 F, and chopped onions at 48F. Provide 41 <br /> F or below for potentially hazardous food (PHF). Observed owner disposed of all the salsa and guaco. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certification and food handler's cards not available. Provide in 60 and 30 days, <br /> respectively. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Raw chicken sitting on 3-comp sink in a tub of water. Thaw only by microwave,or continuous running <br /> water, or in working cooler. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Raw chicken in tub on 3-comp sink while dishes are being washed. Store separately and clean/santizer <br /> 3-comp sink and any food contact surfaces.. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, 0, 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0013888 PR0518407 SCO01 04/01/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />