Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:40 pm <br /> 1:35 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 386-3933 Owner/Operator: MELENDEZ, DANIEL D <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1284 W ELEVENTH ST, TRACY 95376 <br />Date: 08/24/2020Name of Facility: TAQUERIA LA MEXICANA #1 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager). Once <br />obtained, fax or e-mail a copy of the certificate to Kadeanne Linhares (klinhares@sjgov.org). Provide by 60 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Several cold temperatures are greater than 41F (2 door True prep, shredded cheese, salsa, 2 door True <br />reach-in cooler, walk-in cooler). Reduce the temperatures of these refrigeration units and food to 41F or below. Correct <br />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 /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed meat thawing at room temperature. When thawing food, use one of the following approved <br />methods: 1) under cool running water to flush away loose particles, 2) in the refrigerator, 3) in the microwave, or 4) during <br />the cooking process. <br />Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br />Page 1 of 3EHD 16-23 Rev. 08/10/2020 Food Program OIR <br />FA0003169 PR0161438 SC001 08/24/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD