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Time In: 9.40 am <br /> Time Out: 10:14 am <br /> PQ��N San Joaquin County <br /> �Q.��•cGG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �., iP Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 9�tkoR� <br /> Food Program Official Inspection Report <br /> Name of Facility: LA COSTA TAQUERIA Date: 05/11/2016 <br /> Address: 311 E GRANT LINE RD, TRACY 95376 <br /> Owner/Operator: LA VILLA CORPORATION Telephone: (925)243-9073 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Shredded cheese stored above prep line. Cheese moved to refrigerator. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Cooked vegetables out at room temperatures for 10-20 minutes at a time. Write time food comes out or <br /> provide a timer and do not allow food to be reheated or out for more than 4 hours. Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Raw eggs stored above ready-to-eat foods in walk-in. Store raw eggs below and away from ready-to-eat <br /> foods. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Ice scoop stored on soda dispenser. Store ice scoop in a cleanable container. Correct today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping clothes on prep line. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0002990 PRO161053 SCO01 05/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />