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�� I Environmental Health Department <br /> SANY „ - <br /> r; Time In: 9.50 am <br /> .*+ R�triSSgrows here. Time Out: 11:10am <br /> Food Program Official Inspection Report <br /> Name of Facility: CAROLINA/LOS TRES PRIMOS Date: 11/07/2017 <br /> Address: 4555 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: ANGULO, SERGIO&VALLE, JUAN Telephone: (209)474-0386 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/21/2017 <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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Cooling food at room temperature. Once food has reached 135 F it shall be moved into walk in cooler. <br /> Buy several probe thermometers and place on center of pans. Monitor temperature and once it has reached 135 F move <br /> into cooler. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Bucket for towels and tub at 3 comp sink both lack sanitizer. Once they are filled, add sanitizer. Need <br /> 100 ppm of chlorine. Corrected <br /> Saw employee use prep sink to rinse 5 gallon buckets. Buckets shall be washed-rinsed-sanitized only at 3 comp sink. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door prep cooler is not cold enough at 44 F. Food is 46 F. Maintaint all potentially hazardous foods <br /> at 41 F or lower at all times. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Bins with spices and in food bins in walk in lack lids. Provide at all times. <br /> Using basket to scoop up salsa(in walk in cooler). Use only a long handled scoop. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0004641 PRO500146 SCO01 11/07/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 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 />