Laserfiche WebLink
Food Program Complaint Inspection Report <br />Facility Name and Address: TAQUERIA LA ESTRELLA, 1226 W LATHROP RD, MANTECA 95336 <br />Environmental Health Department <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: I observe food containers and open bag with strawberry are placed around the front hand sink. Remove <br />all open food containers from hand wash station today to avoid contamination. <br />Raw meat containers are stored on top shelf above uncovered shredded chicken container in the walk in cooler and Oyster/ <br />shrimp reach in cooler at the front counter. Cover all food containers and store raw containers on bottom shelves and <br />cooked food containers and vegetables on top shelves today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Front -- 100.00º F Hand sink -- Back -- 100.00º F <br />2 D reach in cooler -- Cold hold -- 41.00º F 3 comp sink -- 135.00º F <br />Walk in cooler -- 41.00º F 2 D reach in cooler -- Oyster -- 44.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />As per person in charge, she is not aware of the complaint. No recorded illness by employees. No employees working with <br />other food facility or day care facility. Food manager certificate and food handler cards are valid and on site. Employees are <br />consuming food eaten by complainant. No out of country traveling by employees. Oyster 90 days tags are provided. <br />Food from receipt to serve: Meat and Oyster received cold at 41F, kept in walk in cooler or the Sea food reach in cooler by the <br />counter. Oyster is served raw by order by specific employee that does the food preparation and meat is pulled from the walk <br />in cooler to be prepared and cooked and placed on the hot hold. Shrimp is cooked on the griddle like other meat. Chicken and <br />shrimp are received frozen. Chicken placed in the cooler to defrost, prepared then cooked and then placed on hot hold. <br />Shrimp is kept in drawers cooler under griddle or sea food reach in cooler to be cooked by order.By observing the cook at <br />cook line, he is using 4 spatulas to cook all type of meat including shrimps. Sanitizer bucket is set up with chlorine 100 ppm. <br />Dish water has chlorine 50 ppm. Food on hot hold is at 135F and above. Employees are using bare hands for food <br />preparation. <br />My recommendation is to coach all employees on how to handle sea food and shell fish to avoid cross contamination. <br />Re inspection is required in 2 weeks. <br />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 <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 953-7698 <br />lizbeth mejia, Manager <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0019003 CO0051217 SC544 11/21/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com