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Time In: 1:44 prn <br /> Time Out: 2:20 pm <br /> �P.Q•u�I!. 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 LA MEXICANA Date: 10/07/2016 <br /> Address: 502 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: YANEZ, BERTHA A Telephone: (209)239-6461 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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:One person shall obtain the 5 year Food Safety Certificate (Food Manager).Take the class and the <br /> exam. Once the certificate is received,fax or e-mail a copy of the certificate to Kadeanne Linhares(klinhares@sjcehd.com) <br /> All employees shall have obtain the 3 year Food Handler Card. Obtain by 30 days. Maintain copies of all FHC on site at all <br /> times. <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 mango at the 1 door Bev Air prep unit(paleteria)is 44F.The shredded cheese at the 1 door prep <br /> (kitchen)is 44F. Maintain cold food at 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:There are raw shell eggs on a shelf above ready to eat produce in the walk-in cooler. Move raw shell <br /> eggs to a lower shelf to protect ready to eat food fro contamination. Correct today. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Obtain chlorine sanitizer test strips(owner obtained quat test strips, but is using chlorine bleach as a <br /> sanitizer). Obtain by 3 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0001271 PRO161603 SC333 10/07/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />