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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1155 am <br /> Time Out: 12:59 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SAN MARCOS TAQUERIA Date: 01/11/2021 <br /> Address: 290 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: ESTRADA-RODRIGUEZ,ADALBERTO Telephone: (209)345-4169 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/25/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:3 D reach in cooler/under prep table at the cook line, has temp at 50F and many food items placed on <br /> top of the cooling unit vary in temp 46F to 48F. Provide 41 F or below today to cooling unit and all the food items stored on <br /> top of it. <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 <br /> OBSERVATIONS:Sanitizer bucket is not set up yet. Set up sanitizer buckets with chlorine 100 ppm or more or with QUAT <br /> 200 ppm or more today. Corrected. Chlorine now is at 100 ppm. <br /> I observe food debris and dirty knife on the prep table of the 3 D reach in cooler at the cook line. Clean and sanitize food <br /> contact surfaces and utensils today and regularly throughout the preparation time. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:One food container is stored uncovered in the back 2 D Traulsen cooler. Cover food container today to <br /> avoid potential contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: I observe 2 open dry food bags in the dry storage room and one bag stored on the floor. Store all sealed <br /> bags off the floor by 6 inches at least today and store dry food open bags in containers with tight lids and labels today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0007450 PR0506475 SCO01 01/11/2021 <br /> EHD 16-23 Rev.09/16/2020 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 />