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San Joaquin County <br />Environmental Health Department <br />1868 East HazeIton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Time In: 1.00 pm <br />Time Out: 2:13 pm <br />Name of Facility: TACOS DE MORELIA #5L53483 Date: 12/22/2015 <br />Address: 1301 S SACRAMENTO ST, LODI 95240 <br />Owner/Operator: CORTES, ARMANDO Telephone: (209) 224-6958 <br />Program Element: 1635 - MOBILE FOOD PREPARATION UNIT (MFPU) <br />Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 01/06/2016 <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 foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br />#5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Employee had the same pair of gloves on between tasks without washing hands. Change gloves or <br />wash hands between tasks before returning to food prep. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Cooked rice in a wok on counter at 103 F; employee stated it was cooked about 30 minutes ago. <br />Provide 41 F or below, or 135 F or above for all potentially hazardous food (PHF). Rice was placed into cooler. <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 />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket not set up. Provide sanitizer bucket at 100 ppm chlorine but not more than 200 ppm. <br />Corrected on site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />#23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Flies in truck. Remove and close doors and screens to prevent access to insects. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br />FA0006845 PR0505539 SC001 12/22/2015 <br />END 16-23 Rev. 06/30/15 <br />Page 1 of 3 Food Program OIR