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Time In: 2.00 pm <br /> Time Out: 3:59 om <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: LAS PALMAS MEXICAN RESTAURANT Date: 12/05/2016 <br /> Address: 5084 WEST LN, STOCKTON 95212 <br /> Owner/Operator: VARGAS ALCAZAR, JUAN C; TORRES,ARCELIA Telephone: (209)623-3466 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/19/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:No sanitizer detected in warewash machine. Immediately provide at least 50 ppm for warewash <br /> machine, and until then sanitize manually at the 3-comp sink providing 100 ppm chlorine for 30 seconds before air drying. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Garbage can in front of backside handwash side, and right side handwash and handwash by Walk In/ <br /> waitress station have plate and lots of food debris indicating sink is being used for other than just handwashing. <br /> Immediately remove garbage can in front of handwash to provide unfettered access, and restrict use of handwash sinks to <br /> handwash only. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Beef at steam table at 131 F. Provide at least 135 F for potentially hazardous food (PHF)immediately. <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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Tags for raw oysters not available. Provide in 3 days. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> FA0002792 PRO162985 SCO01 12/05/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />