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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> C1 ! 7fa�p[f+85S grows hire, Time In: 9.45 am <br /> Time Out: 10:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MI TIERRA TAQUERIA Date: 01/28/2021 <br /> Address: 1900 MCHENRY AVE, ESCALON 95320 <br /> Owner/Operator: MELENDEZ, TAIDE L Telephone: (209)838-7670 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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:Hand sink, by the cook line, is lacking soap and soap dispenser is broken. Provide soap immediately and <br /> replace soap dispenser in 1 week. Temporary soap bottle with pump is provided till dispenser replacement. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Fried beans container is pulled from walk in cooler to be placed directly on the steam table. Fried beans <br /> has temp at 118F. Reheat cooked food at 165F for at least 15 sec to be placed after on the steam table( Hot Hold ). <br /> Corrected. Food temp now is 165F. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #17 Gulf Oyster Regulations MAJOR <br /> OBSERVATIONS: I could not verify the 90 days Oyster tags on site. Keep 90 days tags on site at all times. <br /> CALCODE DESCRIPTION:Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations§13675, Cal Code <br /> Section 113707) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card is expired. Renew card in 30 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 /> FA0016337 PR0524352 SCO01 01/28/2021 <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 />