COMPLIANCE INFO_2021 - Laserfiche WebLink

Home Browse Search

#27 Food Protected from Contamination OBSERVATIONS:Observed two large pots of food (tomatillos and pinto beans: cooling?/still very hot)on the floor by the 3-comp sink. Store all food up off the ground by 6 inches. Correct today. CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS shrimp ceviche(in 2 door Turbo Air prep)--49.00°F--Per person 2 door Turbo Air prep(air temp)--36.00°F in charge the shrimp ceviche was made last night and it has been "cooking"in the walk-in cooler. It was just taken from the walk-in cooler and put in the 2 door Turbo Air prep. beef in walk-in cooler--33.00°F--partially frozen lengua in walk-in cooler--40.00°F walk-in cooler(air temp)--49.00°F salsa at walk-in cooelr--40.00°F queso fresco at 2 door Turbo Air prep--40.00°F whole/uncut tomatoes at walk-in cooler--55.00°F NOTES Person in charge(PIC)is aware of the complaint. Per PIC,the shrimp is"cooked" in the lime juice for 25-30 minutes. There is some shrimp ceviche on site this date. Per PIC,this ceviche was prepped last night. Observations this date: 1.)The shrimp in the ceviche still appears slightly grey and not completely pink. Ensure the shrimp is"cooked"/has contact with the lime juice long enough to turn the shrimp pink. Do not serve to customers until the process is complete. Correct immediately. 2.)Did not observe any veins in the shrimp this date. Ensure all shrimp are properly de-veined/cleaned. Ensure the person writing on the foil of the burritos does not puncture/pierce through the foil with the ink pen. If this happens, do not serve the burrito to the customer. Re-make the customer's order. Correct today. A re-inspection will occur in 2 weeks(on or after 7-2-21) No signature obtained/COVID-19 Report typed up at the office 1:33pm-1:59p The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Discussed w/Chuy Castellanos, PIC EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 FA0020888 C00053930 SCO04 06/18/2021 EHD 16-23 Rev.01/07/2021 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd