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a r . SAN4J0A0UIN Environmental Health Department «t1 COUNTY Time In: 1:45 pm fne5s grows her Time Out: 2:45 pm Food Program Official Inspection Report Name of Facility: TACOS GUADALAJARA #8M80597 Date: 07/13/2018 Address: 730 S CALIFORNIA ST, STOCKTON 95203 Owner/Operator: VIZCAINO HERNANEZ, ERNESTO Telephone: (209)405-4097 Program Element: 1635- MOBILE FOOD PREPARATION UNIT (MFPU) Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 07/18/2018 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS: Employee is able to turn on generator for refrigerator, but then it shuts off. Food inside the cooler is not cold enough. Potentially hazardous foods shall be kept at 41 F or lower at all times. Generator shall be replaced, immediately. Meanwhile all potentially hazardous foods shall be kept inside ice chest. NOTE: All potentially hazardous foods were placed in metal bin and covered with ice. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #1 Demonstration of Knowledge OBSERVATIONS: Food manager and food handler certificates are not on site. Shall be available for inspection at all times. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS: Saw employee rinse hands with water from a bucket. Not allowed. Wash hands at hand sink with soap and warm water, them towel dry. CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973(b-f)) #13 Food Contamination and Adulteration OBSERVATIONS:Water used for steam table is yellow/greasy. Change, daily to prevent cross contamination. CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377) FA0013808 PR0518286 SCO01 07/13/2018 EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com