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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows Acre. Time In: 1.45 pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: MARY'S TAQUERIA Date: 03/05/2019 <br /> Address: 3200 N NAGLEE RD, TRACY 95304 <br /> Owner/Operator: GUIZAR, JENIFER Telephone: (209)482-3741 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Cards for all employees are not available. Maintain copies of all employee's Food Handler <br /> Cards on site and accessible. Correct today. If an employee lacks the 3 year Food Handler Card, it shall be obtained within <br /> 30 days. <br /> One person shall obtain the 5 year Food Safety Certificate(also called the Food Manager). Obtain by 60 days. Provide a <br /> copy to Kadeanne Linhares(klinhares@sjcehd.com)when obtained. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The two 2-door US reach-in refrigerator units are 43F. Decrease temperature of these units to 41 F or <br /> below. Correct today. <br /> The pico de gallo at the 2 door prep is 43F. Decrease temperature of this food to 41 F or below. Correct today. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed a bowl of shrimp thawing in water in the prep sink.When using water to thaw food, the water <br /> shall be turned on and run over the food at a sufficient velocity to flush away loose particles. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0007377 PR0506378 SCO01 03/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />