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SAN,JOAQUIN Environmental Health Department <br /> Li --COUNTY <br /> \�•� t' Greotnpss prows here Time In: 32m <br /> 1 p <br /> `��� � Time Out: 3:38 om <br /> Mobile Food Facility Official Inspection Report <br /> Name of Facility: TACOS CRISTY#5G69808 Date: 12/11/2018 <br /> Address: 2440 S AIRPORT WAY, STOCKTON 95206 <br /> Owner/Operator: ZEPEDA, RAFAEL Telephone: (209)430-2312 <br /> Program Element: 1635-MOBILE FOOD PREPARATION UNIT(MFPU) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall possess the 5 year Food Safety Certificate. Provide copy to ssangalang@sjcehd.com <br /> within 60 days. <br /> *Owner has FSC but is using for the first vehicle. FSC may be used at only 1 facility/vehicle at a time.* <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:About a half flat of shelled eggs(19)are out at ambient temperature(67F). Eggs shall be at 41 F. Correct <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <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 /> FOOD ITEM—LOCATION--TEMP°F--COMMENTS <br /> cooler--34.00°F hot hold—99.00°F—owner just turned on about 5 minutes ago <br /> steam table water—196.00°F <br /> NOTES <br /> FA0021226 PRO536967 SCO01 12/11/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Mobile Food Facility OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />