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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 1123 am <br /> Time Out: 12:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LA COSTA TAQUERIA Date: 02/28/2020 <br /> Address: 205 MOFFAT BLVD, MANTECA 95336 <br /> Owner/Operator: AVILA, JORGE A Telephone: (209)823-4843 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front hand sink is lacking paper towels from dispenser and they use temporary paper towels and hand <br /> sink is totally blocked by CO2 tanks. Provide paper towels from dispenser today and remove the CO2 tanks for full <br /> accessibility of the hand sink. <br /> Facility is using prep sink as hand sink fully supplied. Stop this practice today and use the washing compartment of the 3 <br /> comp sink to wash hands. <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:Walk in cooler, 3 D reach in cooler/under prep sink at the cook line and the salsa on it have temp 46F. <br /> Provide 41 F or below 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 /> #9 Cooling Methods <br /> OBSERVATIONS:Cooked beef container is placed on back table,facing a big fan to cool the food. Food temp is 143F. <br /> Divide hot food, to be cooled, in shallow containers and store them rapidly in the cooler or use other cooling methods <br /> mentioned in the paragraph below. Corrected on site. <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 /> FA0001040 PRO167521 SCO01 02/28/2020 <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 />