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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> Vfeptf+fSS grows here. Time In: 1.54 pm <br /> Time Out: 2:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LA POSADA DEL PESCADOR#2 Date: 07/20/2022 <br /> Address: 1771 N WILSON WAY, STOCKTON 95205 <br /> Owner/Operator: NAJERA, MARIA L Telephone: (209)547-9614 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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:Lacking food manager certificate. Per employee they have not received the certificate in the mail yet. <br /> Email certificate to dafonskaia@sjgov.org once received. <br /> Lacking food handler cards. Provide food handler cards for all food handing employees within 30 days. <br /> Maintain records on site so that they are available for review during inspections. <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:The fish on the cart inside the walk-in was 42 F. Per employees the food items on the cart are placed in <br /> ice baths when the cart is taken out during food prep. Provide commercial prep cooler unit in kitchen to keep potentially <br /> hazardous food items at 41 F or below at all times when cold holding. Correct within 3 weeks. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The 3 comp sink sanitize tub did not have any sanitizer, employee had not begun warewashing yet. <br /> Provide 100 ppm minimum chlorine in sanitizer compartment when warewashing. Corrected on site. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0000792 PRO160505 SC333 07/20/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />