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r I �,r Environmental Health Department SANJOAQUCUfT I� Greotness grows here, Time In: 1.01 pm Time Out: 2:25 om Food Program Official Inspection Report Name of Facility: HACIENDA SAHUAYO Date: 05/24/2022 Address: 902 E WATERLOO RD, STOCKTON 95205 Owner/Operator: BUENROSTRO, CESAR VALENCIA Telephone: Program Element: 1626-RESTAURANT/BAR 101 +SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/23/2022 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The cold holding temperature inside the Metalfrio 2-door cooler was observed at 55 F.A plastic bag covering one of the fans was moved,which brought down the temperature to 49 F and remained at 49 F.Adjust unit so that it maintains 41 F or below. If temperature cannot be maintained at 41 F or below, place food items in a cooler that is 41 F until the unit is repaired or replaced. Correct today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #9 Cooling Methods MAJOR OBSERVATIONS:Observed facility was cooling cooked food in a large pot on the counter. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. Discontinue practice immediately. Corrected on Site. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #1 Demonstration of Knowledge OBSERVATIONS:Repeat Violation:A current food manager's certificate was not available during the inspection. Provide a copy of a valid 5-year food manager's certificate to cmuro@sjgov.org within 30 days. All other employees who are handling food should obtain 3-year Food Handler Certification within 30 days from date of hire. Provide copies of food handler certificates cmuro@sjgov.org within 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). FA0019652 PR0529789 SCO01 05/24/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD