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Time In: 2.15 prn <br /> Time Out: 3:15 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA SAN ANTONIO Date: 08/08/2017 <br /> Address: 4011 E MORADA LN, STOCKTON 95212 <br /> Owner/Operator: ALCAZAR, RAQUEL Telephone: <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Manager's food safety certification and food handler's cards not available. Provide in 60 days, and 30 <br /> days, respectively. <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:Sliced tomatoes and Buche at 49 and 48 F inside 1 D cooler/prep table (air 49F). Provide 41 F or below <br /> for potentially hazardous food (PHF)immediately. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Food on reach in of 1D cooler/prep table top, and bucket of spice under prep table in back room were <br /> not covered. Cover to protect food from contamination. Corrected. <br /> Raw marinated meat in plastic containers above cut fruits and other ready-to-eat food in 2D Kelvinator. Store raw meat <br /> below vegetables and ready-to-eat food to protect from cross contamination immediately. Corrected. <br /> Food (flour tortilla in bags, other items in containers)stored immediately adjacent to counter hand wash sink. Store food at <br /> least 2 feet away,or provide a splash guard at least 6 inches high made of cleanable and non-absorbent material <br /> immediately. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0023848 PR0541605 SCO01 08/08/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />