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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 1128 am <br /> Time Out: 12:45 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 08/12/2020 <br /> Address: 1226 W LATHROP RD, MANTECA 95336 <br /> Owner/Operator: FONSECA, JUAN &SALVADOR Telephone: (209)679-5724 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/26/2020 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Front hand sink is lacking paper towels and splash guard and its compartment has dirty utensils and <br /> cleaning tools(washing utensils in the hand sink). Provide paper towels immediately, provide splash guard in 3 days and <br /> remove all utensils from hand sink immediately and stop washing utensils in it. These are repeated violations. <br /> Hand wash station, located on the left side of the cooking equipment, has been removed when facility was doing remodeling <br /> of the dining area. Provide second hand wash station with SPLASH GUARD to serve the prep area of the back of house in <br /> 2 weeks. Meanwhile prep area can use the washing compartment of the 3 comp sink, soap bottle with pump and paper <br /> towels roll to properly wash hands. <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 MAJOR <br /> OBSERVATIONS:Walk in cooler and front dessert mini cooler have temp at 48F and 47F respectively. Provide 41 F or <br /> below today. <br /> Some food on the front cold hold have temp above 50F. Provide 41 F or below today. Facility can use ice bath or they can <br /> use the 4 hours time control. I observe employee voluntarily discarding the food with 50F and more. <br /> Cooked beans on hot hold is at 130F. Provide 135F or more today. Beans is reheated to 165F for at least 15 sec and placed <br /> on the hot hold. <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 MAJOR <br /> OBSERVATIONS:Dish washer chlorine is 25ppm. Provide 50 ppm today. Corrected on site. Chlorine now is 200 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0019003 PR0528056 SCO01 08/12/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />