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#6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: Paper towels and soap were available but not currently stocked inside the paper towel and soap dispensers. Maintain the dispensers stocked at all times and in good repair to ensure proper hand washing. Correct today. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #27 Food Protected from Contamination OBSERVATIONS: Observed a bowl inside the beef in the steam table that was being used as a scoop. Obtain a scoop and store with the handle not touching the food item. This was corrected on site. CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, t), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143(c)) OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM-- LOCATION_-- TEMP ° F -- COMMENTS Beef-- Steam table-- 186.00° F Beans — Steam table-- 159.00° F One door Turbo Air cooler — 41.00° F Onions -- Two door prep cooler-- 39.00° F Hand sink-- 111.00° F COMMENTS AND OBSERVATIONS Complaint inspection. No major violations. No re-inspection. Operator unaware of complaint. No other similar complaints received by operator. No employees reported being sick. Hand washing station was blocked at the beginning of the inspection. Paper towels and soap were available but not stocked inside the dispensers. Cold and warm water available at hand sink. Probe thermometer available. Beef and bean burrito comes with tortilla, beans, beef and toppings (cilantro, onions, etc.). Tortillas are prepackaged and stored off the ground. Per employee on truck beans are cooked at home. Per owner, beans are cooked at a commercial kitchen. Beef is stored inside one door Turbo Air cooler and cooked on site and stored in steam table. Once customer orders beef it is reheated on the griddle. Toppings are stored inside the two door prep cooler. Hot food was observed at 135 F or above. Toppings and coolers were observed at 41 F or below. A bowl was being used as a scoop inthe beef at the steam table. Food manager certification and food handler cards were not available for review. Bleach was available for sanitation of dishes, utensils and surfaces. One service window was observed open with a napkin holding it open. Did not observed any food storage issue for potential cross contamination. Emailed inspection report to operator. To minimize person-to-person contact, the signature of the person receiving the inspection report was not captured. NOTE: 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. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: LYDIA BAKER Phone: (209) 616-3046 FA0026891 C00055945 SC004 06/29/2023 EHD 16-23 Rev. 04/07/22 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd