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..A SAWJOAQUIN <br />1;1;:• --- C o u NT Y <br />Greotness grows here. <br />Environmental Health Department <br />Food Program Service Request Inspection Report <br />Time In: 1 nn prn <br />Time Out: 1:57 pm <br />Name of Facility: EL GRULLITO MEXICAN RESTAURANT <br />Date: 06/12/2019 <br />Address: 1687 N CALIFORNIA ST, STOCKTON 95204 <br />Requestor: STEVEN TORRES, APEX ARCHITECTURE <br />Telephone: (209) 662-4874 <br />Program Element: 1601 - FOOD PLAN CHECK <br />Request #: SR0079833 <br />Inspection Type: 523 - Plan Check/Report Review <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 immediate/v. Non-compliance may warrant immediate closure of <br />the food facility. <br />#1 Demonstration of Knowledge <br />OBSERVATIONS: Food certification not located on site. Provide copies to Victor Acevedo (vmacevedo@sjgov.org) within <br />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: Facility is lacking single use paper towel dispenser and pump -style soap dispenser. Supply company had <br />arrived while nspection was conducted. Maintain and keep stocked at all times, correted 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(1)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />OBSERVATIONS <br />Name on Food Safety Certificate: N/A <br />Warewash Chlorine (CI): ppm Heat: ° F <br />Quaternary Ammonia (QA): ppm <br />FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS <br />2 Dr U -Star prep cooler x2 -- 39.00° F -- 38F -39F. <br />Walk in cooler -- 41.00° F <br />NOTES <br />Expiration Date: <br />Water/Hot Water <br />Mop sink -- 120.00° F <br />Ware Sink Temp: 125 ° F <br />Hand Sink Temp: 100 ° F <br />New facility consultation. <br />Water heater: instant, 6.5 gallons at a 60 degree rise. 120,000 BTUs. <br />Ensure facility contains sanitizer buckets, probe thermometer, first aid kid and sanitizing strips before operation. <br />Faciltiy is currently awaiting final inspection from Fire department and City of Stockton. <br />Ok to issue permit once final inspections from other two agencies have been conducted and fees have been paid. <br />SR0079833 SC523 06/12/2019 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />