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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 9.50 am <br /> Time Out: 11:12 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 02/04/2020 <br /> Address: 1110 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: FONSECA, JUAN F Telephone: (209)629-8005 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #17 Gulf Oyster Regulations MAJOR <br /> OBSERVATIONS:Facility is lacking the 90 days tags for Oysters. Keep 90 days Oysters tags on site at all times. <br /> CALCODE DESCRIPTION:Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations§13675, Cal Code <br /> Section 113707) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate is not available. Provide manager certificate within 60 days. <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:Salsa and other salad items placed on the salad bar within the 4 hours time control, have temp at 54F as <br /> the salad bar cooler was off. Place back items to the walk in cooler to be cooled to 41 F or below and place new containers <br /> with 41f or below. Corrected on site. <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:Food containers in the 2 D reach in cooler at the cook station prep line, are uncovered. Cover food <br /> containers today to avoid contamination. <br /> Ice scoop is placed on card box by the ice maker. Clean and sanitize the scoop and place it in clean bin when not in use. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0000794 PRO161074 SCO01 02/04/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />