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Environmental Health Department <br />Time In: <br /> 2:07 pm <br /> 1:15 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 386-3933 Owner/Operator: MELENDEZ, DANIEL D <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1284 W ELEVENTH ST, TRACY 95376 <br />Date: 07/27/2018Name of Facility: TAQUERIA LA MEXICANA #1 <br />Food Program Official Inspection Report <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The shredded cheese at the prep table is 48F, the 2 door True in the kitchen is 46F, the prep table, <br />walk-in cooler and 2 door True (beverages and flan) are 43F. Maintain refrigeration units and cold food at 41F or below. <br />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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizer level at the 3 comp sink is 50ppm Cl. Maintain sanitizer level at 100 ppm Cl (minimum). <br />Corrected to 100 ppm Cl <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Hot water is lacking at the 1 comp prep sink. Provide both hot (120F minimum) and cold water to this <br />sink ASAP. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer level in the wiping cloth buckets is 0-50ppm Cl. Maintain sanitizer level at 100 ppm Cl. <br />Corrected to 100 ppm Cl. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0003169 PR0161438 SC001 07/27/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com