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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 1:00 pm <br /> ry Time Out: 1:58 om <br /> SclForit' Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LAS GUERRERAS COMMERCIAL KITCHEN Date: 05/06/2019 <br /> Address: 130 S EL DORADO ST, STOCKTON 95202 <br /> Requestor: ARACELY GARZA, LAS GUERRERAS COMMERCIAL KITCHEN Telephone: (510)544-9740 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080524 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety certificate not on site. Provide a copy of the food safety certificate to Victor Acevedo <br /> (vmacevedo@sjgov.org)within 60 days. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed. Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F <br /> NOTES <br /> The facility will place a mop sink in the extra bathroom. <br /> FRP panels will be placed throughout kitchen, prep area and walk in cooler. <br /> Facility will contain stainless steel coving in kitchen, prep area,walk in cooler and dry storage. <br /> Dish washer will be removed and a prep sink will be added to kitchen area. <br /> Provide thermometer for tempting potentially hazardous foods. <br /> Provide sanitizer strips for monitoring sanitizing levels and for ware washing. <br /> Facility will be used as a commercial kitchen,while still serving customers in a to-go manner. <br /> Owner wants to remove any wooden structures not necessary or have them sealed with a semi-gloss finish. <br /> Program element 1623. <br /> Ok to issue permit for 2019 once fees have been paid and adjustments to facility have been made. <br /> Official inspection report emailed. <br /> FA0001348 SR0080524 SC061 05/06/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />