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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: VALLARTA'S MEXICAN FOOD, 245 E LOUISE AVE, LATHROP 95330 <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser at the back of the house hand sink is empty. Refill dispenser today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Many cold food temperatures are greater than 41 F. See temperatures listed in inspection notes section. <br /> Maintain cold food at 41 F or below. Correct 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 /> #9 Cooling Methods <br /> OBSERVATIONS:Observed a large bucket of beans Oust cooked)sitting on the floor. Per employee(when asked), he was <br /> going to put a cover on the bucket and place it in the walk-in cooler. <br /> Rapidly cool potentially hazardous food from 135F to 70F within 2 hours, then from 70F down to 41 F within 4 hours. Correct <br /> today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink and the 1 comp prep sink is 115F. Increase hot water temperature to <br /> 120F(minimum). Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The distance between the back of the house hand sink and the 1 comp prep sink is less than 24". Install <br /> a 6"(minimum)in height splash guard (of a smooth, cleanable, durable, and non-absorbent material)to protect food from <br /> contamination. Correct by 2 weeks. <br /> There is a bucket inside the ice of the ice bin. Remove the bucket from the ice bin today. <br /> There bulk beans and rice have bowls inside the bins. Use handled scoops for the bulk food bins. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0017907 PR0526455 SCO01 05/20/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 4 Food Program 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 />