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Time In. 1040 am <br /> Time Out. 1 00 PM <br /> San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www sioov oro/ehd <br /> Food Program Complaint Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA <br /> Date: 03/14/2017 <br /> Address. 1110N MAIN ST,MANTECA 95336 <br /> Telephone: (209) 823-9000 <br /> Owner/Operator FONSECA, JUAN F <br /> Program Element 1600 - FOOD PROGRAM Complaint# 000043110 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> rTHROUGH <br /> quin County Environmental Health Department received the following complaint: <br /> states. "COMPLAINANT ALLEGES ON 3/10/2017 AT 9'.38 PM THEY WENT THROUGH THE DRIVE <br /> AND ORDERED 4 SMALL CARNE ASADATACOS WITH EVERYTHING, 1 REGULAR SHREDDED CHICKEN <br /> ND 2 BAGS OF CHIPS AND SALSA. UPON GETTING HOME, COMPLAINANT AND FIANCE NOTICED"THE <br /> TED A LITTLE FUNNY".COMPLAINANT CLAIMS THE SALSA TASTED AND SMELLED LIKE SOME SORT <br /> OF CLEANING SOLUTION. COMPLAINANT BECAME ILL WITH SYMPTOMS OF NAUSEA AND FEVER." <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 focdbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> walk-in cooler-- 39.000 F salsa bar--49.00° F <br /> cold salsa cups-- 31.00° F cold salsa in walk-in cooler--43.000 F <br /> 3 door Bev Air--41.000 F <br /> NOTES <br /> The Manager on duty is aware of the complaint. Manager states that no other complaints have been received regarding the <br /> same issue. <br /> The salsa in question is made in batches by combining whole peeled tomatoes (canned), cilantro, pickled jalapenos, green <br /> onions. garlic powder, black pepper. The cilantro and green onions are cut fresh. This mixture is blended and poured into <br /> buckets and stored in the walk-in cooler. This is a no-boil recipe, so there is no cooling step. When needed, a portion of the <br /> salsa is removed from the walk-in cooler (put into a Cambro tub) and ladled into small portion cups. These small portion cups <br /> are stored in the 3 door Bev Air reach-in cooler until service to the customer. <br /> This date: the pre-portioned salsa cups are 31 F, the salsa in the walk-in cooler is 43F and the 3 door Bev Air cooler is 41 F. <br /> The salsa does not have an unusual odor this date. Salsa at the salsa bar is 49F.There are no chemicals/ cleaning solutions/ <br /> or unapproved items stored above or near the food preparation or food storage areas. <br /> Complaint investigation conducted with routine inspection. <br /> Corrective action Reduce the temperature of the salsa at the salsa bar to be 41 F or below. <br /> A re-inspection (for major violations identified at routine inspection) will occur in 2 weeks. <br /> FA0000794 000043110 SCO04 03114/2017 <br /> EMD 16-23 Rev.08/30/15 <br /> Page 1 of 2 Food Program Complaint Inspection Report <br />