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Time In: 11'07 am <br /> Time Out: 11:50 am <br /> aRa++n. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �. P. Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.s gov.org/ehd <br /> 4C%FdA�\ <br /> Food Program Official Inspection Report <br /> Name of Facility: MI CASA TAQUERIA Date: 07/10/2015 <br /> Address: 4895 S HWY 99 EAST ,STOCKTON 95215 <br /> Owner/Operator: KIM, KYU SUNG Telephone: (209)464-1222 <br /> Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the Califomia 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 foodbome illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towels at the restroom hand sink are not inside a dispenser. Correct today <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Cheese was left out at room temp and was not in use. Keep foods at 41 F or below or 135 F or higher <br /> when not in use. Cheese placed back into the cooler. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45°F or at or above 135°F-(113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: No sanitizer bucket to store wiping cloths. Corrected on site. Always have a sanitizer bucket with 100 <br /> ppm chlorine or 200 ppm QUAT when food preparation occurs. <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(6-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #30 Food Storage/Display Properly labeled <br /> OBSERVATIONS:The ingredient containers are not labeled. Label today. <br /> CALCODE DESCRIPTION.:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving.(114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0022844 PR0536856 SCO01 07/102015 <br /> EHD 1623 Rev.06/30115 Page 1 of 2 Food Program OIR <br />