COMPLIANCE INFO_2024 - Laserfiche WebLink

Home Browse Search

r I �,r Environmental Health Department SANJOAQUCUfT I� Greotness grows here Time In: 11.01 am Time Out: 12:00 pm Food Program Official Inspection Report Name of Facility: LA MICHOACANA PLUS Date: 11/08/2023 Address: 969 WATERLOO RD, STOCKTON 95205 Owner/Operator: VERDUZCO MUNGUTA, DILSIA Telephone: Program Element: 1623-RESTAURANT/BAR 1-20 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/20/2023 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 following unit for cold storage of Potentially Hazardous Foods(PHFs)was observed over the required temperature of 41 F: -Turbo Air prep cooler was observed at 44 F;fresh cut cantaloupe was observed at 44 F Adjust/repair unit to maintain all PHFs at 41 F or below. PHFs held less than four hours and less than 50 F need to be transferred to a cooler at 41 F immediately. PHFs that are 50 F or higher must be discarded. Correct today. -------------------------------------- Observed the nacho cheese sauce at 120 F. Per employee,the cheese is kept on lower heat setting to prevent cheese from burning. Ensure employees are heating the nacho cheese according the the nacho cheese warmer manufacturer instructions and are maintaining the cheese temperature at 135 F.Any cheese kept below 135 F for longer than four hours must be discarded. 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)) #21 Hot and Cold Potable Water Not Available MAJOR OBSERVATIONS:Hot water is not available at the front service area hand sink. Provide hot water at 100 F minimum today. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #1 Demonstration of Knowledge OBSERVATIONS:Copies of the 5-year food manager and 3-year food handler certificates are not on site. One person is required to have a 5-year food manager certificate.All other employees that are handling food are required to obtain the 3-year food handler certificate within 30 days from date of hire. Obtain certificates and maintain all copies on site. Provide a copy of the 5-year food manager certificate to 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). FA0027472 PR0548136 SCO01 11/08/2023 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