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r ~b <br /> + S A KJ O A Q U I N Environmental Health Department <br /> - COUNTY <br /> r Greotness grows here Time In: 1200 pm <br /> Time Out: 12:39 om <br /> Mobile Food Facility Official Inspection Report <br /> Name of Facility: TACOS NAYARIT#7T89866 Date: 11/19/2018 <br /> Address: 2440 S AIRPORT WAY, STOCKTON 95206 <br /> Owner/Operator: PENA, GABRIEL SALAZAR Telephone: <br /> Program Element: 1635-MOBILE FOOD PREPARATION UNIT(MFPU) <br /> Inspection Type: ROUTINE INSPECTION-Operating Permit Reinspection on or after: 12/03/2018 <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 MAJOR <br /> OBSERVATIONS:The 2 dr cooler was at 55F.There was no power(generator)connected to the vehicle upon arrival. <br /> Owner was using an ice chest and the overhead ice box for cooler. Sour cream and milk were still inside of the 2 dr cooler. <br /> Owner said he would discard these. <br /> Mechanical refrigeration shall be operational at all times. Maintain 41 F or below. Correct immediately. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The overhead screens next to the grill have grease build up. Clean these within 1 week. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust fans were not on during cooking. Fans shall remain on during all cooking. Correct <br /> immediately. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases, heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields.(114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Maria M Yanez Expiration Date:June 23,2022 <br /> Warewash Chlorine(Cl): ppm Heat. °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FA0023941 PRO543455 SCO01 11/19/2018 <br /> EHD 16-23 Rev.06/30/15 Pagel of 2 Mobile Food Facility OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 952051 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />