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Time In: 8:30 am <br /> Time Out: 8:47 am <br /> San Joaquin County <br /> F :�, Environmental Health Department <br /> H, 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.orq/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: DON RAFAS TACO TRUCK#4MA4226 Date: 10/31/2015 <br /> Address: 2900 E HARDING WAY,STOCKTON 95205 <br /> Owner/Operator: CASTILLO, ROSA MARIA Telephone: (209) 207-1875 <br /> Program Element: 1635 - MOBILE FOOD PREPARATION UNIT(MFPU) <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sonia Castillo Expiration Date: October 23,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM --LOCATION --TEMP° F --COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> All violations corrected. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: sonia Castillo, cashier/manager <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0022340 PR0538883 SC333 10/31/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />