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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> prn <br /> 7fa�p[r+85S grows here. Time In: 1:37 <br /> Time Out: 2:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TACOS CHAPALA Date: 09/02/2020 <br /> Address: 4895 S HWY 99 , STOCKTON 95215 <br /> Owner/Operator: HERNANDEZ, EDGAR MANUEL Telephone: (209)464-1222 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:The hand washing station in the kitchen currently lacks single use paper towels inside of the dispenser <br /> and hand washing soap inside of the dispenser.The manager stated no products were on site to stock dispensers.A <br /> re-inspection will be conducted tomorrow, 09/03/2020, in order to ensure the hand washing facility is supplied. Correct <br /> immediately. <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:Observed food items being stored in a non-functioning drawer cooler underneath the stove. Operator <br /> stated that items are stored there during the lunch-hour rush, 12:00pm-2:00pm,then placed back into the cooler. <br /> Immediately stop practice and all food items must remain refrigerated until used.All food items were placed into the 2-door <br /> Atosa cooler and must not be place into the stove cooler until repairs have been made. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The facility currently contains an expired food safety certificate on site. Renew and provide a copy to <br /> Victor Acevedo(vmacevedo@sjgov.org)within 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 /> FA0022844 PR0539956 SCO01 09/02/2020 <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 />