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`'.. ll � � �A�] I N Environmental Health Department `- Irl +lJ L.. v•:v COUNTY C1 ! 7fa�p[f+85S grows hire, Time In: 9.45 am Time Out: 10:53 am Food Program Official Inspection Report Name of Facility: TAQUERIA MANTECA Date: 12/11/2020 Address: 275 W LOUISE AVE, MANTECA 95336 Owner/Operator: LEYENDAS INC Telephone: (209)239-2713 Program Element: 1624-RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/28/2020 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:7 potentially hazardous food items, on both steam tables at the cook line, are below 130F, salsa on the cold hold is at 47F and walk in cooler temp is at 46F. Provide 135F or more for all food items on the hot hold and 41 F or below to all cooling units and food on the cold hold today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #11 Reheating Procedure for Hot Holding MAJOR OBSERVATIONS: I observe many cooked food items, pulled from walk in cooler to be placed on the hot hold without being re heated. Re heat food at 165F for at least 15 seconds them place food on the hot hold and keep the temp 135F or more at all times. I coach the manager and the cook on the proper steps to be taken to reheat the cooked food. CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165#F. (114014, 114016) #9 Cooling Methods OBSERVATIONS: I observe 3 big food containers(cooked beef and cooked chicken) placed in the back of the house to be cooled and have temp still above 135F. Stop this practice immediately and start today implementing the proper cooling method listed in the paragraph below. I coach the manager on one of the approved cooling method by dividing food in small shallow containers and place them rapidly in the walk in cooler. CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 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 portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that facilitate heat transfer. (114002, 114002.1) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Sanitizer bucket is not set up yet. Set up sanitizer bucket with chlorine 100 ppm or more or with QUAT 200 ppm or more today. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) FA0007293 PR0506236 SCO01 12/11/2020 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD