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Environmental Health Department <br />Time In: <br />12:45 pm <br />11:55 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 662-4958 Owner/Operator: ALEMAN, JAIME P <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2530 E FREMONT ST, STOCKTON 95205 <br />Date: 01/30/2023Name of Facility: PALETERIA Y NEVERIA 3 MARIAS <br />Food Program Official Inspection Report <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: Food handler certificates were lacking. One person is required to have a food manager certification. All <br />other food handlers are required to obtain the 3-year Food Handler Certification within 30 days from start date. Provide a <br />copy of the certificates to cmuro@sjgov.org within 30 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: The sanitizing solution bucket was showing an insufficient concentration of sanitizer at 75 PPM. Provide <br />chlorine concentration between 100 - 200 Parts Per Million (PPM) for proper sanitation of all food preparation and contact <br />surfaces. Correct today. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 75 121 <br /> 100 <br />Jaime P Aleman September 28, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3-dr cooler -- 38.00º F Melon - cut -- 41.00º F <br />Atosa 2-dr cooler -- 36.00º F 2-dr prep cooler -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022394 PR0539016 SC001 01/30/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD