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Program Element: 1600 - FOOD PROGRAM Telephone: (209) 833-6343 Owner/Operator: MELENDEZ, DANIEL D Address: 1284 W ELEVENTH ST, TRACY 95376 Date: 10/17/2016Name of Facility: TAQUERIA LA MEXICANA #1 Food Program Complaint Inspection Report 10:48 am 10:00 am Time Out: Time In: San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd Complaint #: CO0042405 The San Joaquin County Environmental Health Department received the following complaint: 4 CASES OF SALMONELLA BRANDENBURG. REPORTEDLY ATE AT RESTAURANT THE WEEK BEFORE LAST. DESCRIPTION OF COMPLAINT ALLEGATIONS VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS Walk-in -- 41.00º F True (2-door) -- 41.00º F True (1-door) -- 39.00º F Steamtable -- 163.00º F True (2-door) prep -- 41.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS NOTES Site visit-Facility was not aware of complaint. Facility serves about 200 people a day. Facility has not had anyone sick or out of the country lately. Facility is not aware of any employees living on a farm or working at another high risk facility (other than one employee who works at both restaurants). Facility receives their meat from La Commiseria (in Modesto) on Mondays and Thursdays. Facility receives their produce from Macarenas Produce also on Mondays and Thursday. Hand sinks are available and supplied. Restrooms' hand sink has the paper towels on the dispenser (Store in the dispenser). All temperatures are proper except the salsa bar where the temperature was 46-49F (maintain temperature at or below 41F or 45F if discarded at end of day). Some employees use gloves and others do not. Facility is cooling meat cooked earlier in the day in a deep pan with it covered out at room temperature (Facility needs to use shallow pans and rapidly cool meat).Facility leaves the front door open and has flies in the facility (Keep front door closed). Some chemicals stored above food products (store chemicals below and away from food products). Food on the floor in walk-in (keep food off the ground). Food uncovered throughout refrigerators (cover today). Cut limes uncovered and within 3 feet from customers (cover today). Raw meats above ready-to-eat food products in walk-in (move raw meat below and away from ready to eat food products). Sanitizer bucket has proper levels (100ppm chlorine). Employees consume food at the facility. Food is used the following day if left over. Ice scoop sitting on top of ice machine (store ice scoop in a cleanable container). Re-inspection in 2 weeks. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist:Phone:(209) 468-3168 Armando, Cook/Manager MELISSA NISSIM Page 1 of 1EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report FA0003169 CO0042405 SC004 10/17/2016