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Time In: 135 am <br /> Time Out: 2:55 am <br /> DP.�•���!. C San Joaquin County <br /> X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c... �a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> SCJ F p.�ia <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA VALLARTA#2 Date: 08/28/2017 <br /> Address: 245 E LOUISE AVE, LATHROP 95330 <br /> Owner/Operator: FERREYRA,VICTOR M &ROSA M Telephone: (209)858-9262 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/10/2017 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Paper towels dispenser near food prep area is empty. Refill today. <br /> Soap dispenser in mens bathroom is empty. Refill immediately. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The True 2 door prep refrigerator is not cold enough.Adjust to 41 F or below by two days. <br /> Salsa bar is not cold enough.Adjust to 41 F or below by two days. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:The chile verde in the walk-in refrigerator is at 130 F in a tall plastic container. Cool in a shallow pan <br /> before transferring to the walk-in ref. COS-cooled in an ice bath. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Ice scoop is being stored in the ice maker. Scoops are being stored in the oatmeal and sugar containers. <br /> Store the scoops outside in a cleanable container. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, r), 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0017907 PR0526455 SCO01 08/28/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />