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SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNT Y--
<br /> c/ `p' Greotrless grows hey,. Time In: 12-17 pm
<br /> Time Out: 1:51 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: EL FORASTERO MEXICAN FOOD Date: 08/30/2019
<br /> Address: 1718 E HAMMER LN, STOCKTON 95210
<br /> Owner/Operator: DAVILA,JOSE M Telephone: (209)478-4128
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:Some of the items, placed on cold hold, have temp between 41 F and 48F and sour cream is at 53F.
<br /> Provide 41f or below for all potentially hazardous food on cold hold today. I see Manager voluntarily discarding the sour
<br /> cream.
<br /> 3 D True reach in cooler, under prep table at the cook line and 1 D True display cooler, at the counter, have temp at 49F
<br /> and 44F respectively. Provide 41 F or below today.
<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:Some food containers in the reach in cooler at cook line, are uncovered. Cover containers today to
<br /> protect food from contamination.
<br /> Ice scoop is placed on top of the ice maker. Clean sanitize and place scoop in clean bin when not in use. Corrected on site.
<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 /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:Beans and red chili pepper containers, in dry storage area, are not covered with lids. Cover today.
<br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS: Ice maker has mold. Clean today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> FA0001812 PRO162138 SCO01 08/30/2019
<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
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