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#36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS:Using bowls to scoop up food. This causes cross contamination. Use long handled spoons, ladles, ect. make sure handles have hooks at the end (to hang on buckets rim). CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #44 Premises: Clean/Litter Free;Vermin-Proof OBSERVATIONS:Wire shelves above cooks line are cluttered/messy. Remove everything and clean/organize area by it's category. CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Several floors and walls are not clean. Detail clean on a routine basis. Start,today. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 125°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS asada(made yesterday)--grill top--117.00°F 2 door prep--kitchen--38.00°F 1 door prep--kitchen--46.00°F rice--warmer--156.00°F gravy--warmer--142.00°F refried beans--warmer--147.00°F walk in--kitchen--41.00°F rice--warmer--150.00°F whole beans--warmer--156.00°F NOTES Spoke to cooks who were aware of this complaint. They stated that no one smokes.They saw a picture of burrito with cigar butt and can not explain how that happened. Observations: Did not see any personal items at food prep area. There are temperature and sanitation violations. Food process: Meat and beans are cooked 1 day before they are used. Cooks cool it down at room temperature for a little while and then move it inside walk in cooler. Rice cooked daily. Salsa made on site. Food is heated up before it is served to customers. See Report for Violations.A re-inspection will be conducted on/after 05/19/21 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: Noe Sepulveda, cook EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)616-3051 FA0004641 C00053745 SC544 05/05/2021 EHD 16-23 Rev.01/07/2021 Page 3 of 3 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