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Time In: 10:30 am <br /> Time Out: 11:02 am <br /> San Joaquin County <br /> .�o <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.sj_og v.org/ehd <br /> 4CjFo'�ea <br /> Food Program Official Inspection Report <br /> Name of Facility: MI CANASTA Date: 06/08/2015 <br /> Address: 2180 E MAIN ST, STOCKTON 95205 <br /> Owner/Operator: CELIS, MARIA ELENA Telephone: (209) 242-2148 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: Observed employee wash hands without soap. Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #1 Demonstration of knowledge <br /> OBSERVATIONS: Provide a food manager's certificate in 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: No paper towels at deli handsink. Provide today. <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 <br /> OBSERVATIONS: Observed utensils on the 2 comp sink drainboard. Only use 2 comp sink for food preparation. All <br /> warewashing must be done at the 3 comp sink. Correct today. <br /> The sanitizer bucket is at 50 ppm chlorine. Adjust to 100 ppm chlorine today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> FA0007186 PR0506076 SCO01 06/08/2015 <br /> EHD 16-23 Rev.01/30/15 Page 1 of 2 Food Program OIR <br />