|
Time In: 10.00 am
<br /> Time Out: 11:12 am
<br /> �P.Q•u��.. 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: SUPER TORTAS CHILANGAS LODI AVE Date: 08/08/2017
<br /> Address: 505 E LODI AVE, LODI 95240
<br /> Owner/Operator: VALE NZUELA-VERDUZCO, MONICA I Telephone: (209)263-5048
<br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/23/2017
<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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR
<br /> OBSERVATIONS:No paper towel for hand wash sink. Provide immediately. Corrected on site.
<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(f))
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:3-comp sink completely blocked off by equipment and water(both hot and cold)turned off, and the sink
<br /> looked dirty and may not have been used for a while;when asked, management stated it was turned off yesterday for
<br /> cleaning, but did not include sanitizing step when asked about warewashing procedure(though it was retracted later,
<br /> claiming they have been sanitizing). Immediately remove any blockage to 3-comp sink and provide hot water at least 120 F
<br /> (corrected on site), and include sanitizing step as a part of warewashing.
<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 /> #1 Demonstration of Knowledge
<br /> OBSERVATIONS:Owner stated her food safety certification has expired, but signed up for a new class. Provide evidence
<br /> of class sign up in 2 weeks by reinspection.
<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 /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:Raw meat above fruits, cheese, milk, and other ready to eat food in 1 D True left. Store raw meat below
<br /> ready to eat food immediately.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060,
<br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> FA0014559 PRO521443 SCO01 08/08/2017
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR
<br />
|