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Environmental Health Department <br />Time In: <br />12:40 pm <br />12:12 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: Owner/Operator: VAZQUEZ, CLAUDIA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1730 N WILSON WAY, STOCKTON 95205 <br />Date: 08/06/2020Name of Facility: LA BAJA BIRRIERIA TIJUANA <br />Food Program Official Inspection Report <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 manager certificate and food handler certificate are not available on site. Provide <br />certification to sshih@sjgov.org within one week. <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 towel in dispenser observed for the hand sink and in the kitchen and restroom; Handwashing <br />facility shall be provided with handwashing cleanser and sanitary single-use towels in dispensers. Refill soap and paper <br />towel immediately. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 131°F temperature observed for rice and bean at hot holding (left side). Adjust and maintain this hot <br />holding to be 135°F or above, or utilize time control. <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Uncovered food items were observed inside the 2-Door Meximum cooler. Immediately provide cover to <br />these food items and maintain food covered to prevent contamination. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001824 PR0161833 SC001 08/06/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com