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SANJOAQUI Environmental Health Department <br /> ,n !-L` <br /> _k .�` COUNT Time In: 11.57 am <br /> Imo€ Time Out: 12:54 pm <br /> c,Foa�'`r Erectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LA MICHOACANA PLUS PARLOR Date: 06/28/2022 <br /> Address: 969 WATERLOO RD , STOCKTON 95205 <br /> Requestor: MIGUEL TORRES, NELSY CONSTRUCTION Telephone: (559)776-0069 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083101 <br /> Inspection Type: 523-Plan Check/Report Review <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:A food manager's certificate was not available during the inspection. <br /> One person is required to have a food manager certification 60 days from start of operation.All employees who will be <br /> handling food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. <br /> Provide a copy of the food manager's certificate to cmuro@sjgov.org within 60 days. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing test strips were not available at the mobile food facility. Obtain sanitizing test strips to ensure <br /> proper sanitation of food preparation and contact surfaces, dishes and utensils. Provide prior to operation. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Turbo Air2-dr Prep Cooler#3- 37.00°F Turbo Air 1 Ar Prep Cooler#--38.00°F <br /> Turbo Air 2-dr Prep Cooler#2--34.00°F True 2-dr cooler--31.00°F <br /> Mop sink--142.00°F Turbo Air 2-dr Prep Cooler#1 --38.00°F <br /> Turbo Air 3-dr--38.00°F <br /> NOTES <br /> Final Plan check inspection. Confirmed conditions previously provided were met. No major violations of Heath and Safety <br /> SR0083101 SC523 06/28/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />