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e A N J O A Q U I N Environmental Health Department <br /> —C C1 v 1N4T Y Time In: 12-01 fL <br /> Time Out: 12:44 pm <br /> cgR�aa>at, Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LA CASA CASTREJON BAR&GRILL Date: 08/04/2021 <br /> Address: 14814 N THORNTON RD , LODI 95242 <br /> Requestor: EVA ELIZABETH FLORES-RAMIREZ, LA CASA CASTREJON BAR&GRIL Telephone: (209)229-0165 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0084014 <br /> Inspection Type: 061 -CONSULTATION <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 /> #6 Handwashing Facilities Supplied and Accessible Major <br /> OBSERVATIONS:Soap dispenser is not adhered to the wall. <br /> Provide <br /> Hand sink near prep sink does not dispense water. <br /> Provide so that hand sink dispenses warm and cold water with warm water at a minimum of 100F. <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(0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate is lacking. <br /> Provide the Department with a valid food manager certificate within 60days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Reach-in next to front hand sink is at 46F <br /> 2 door reach-in under prep is at 48F. <br /> 2 door cold drawer under griddle is at 48F. <br /> Provide a temperature of 41 F or lower of these units. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0025218 SR0084014 SC061 08/04/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />