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ur I Environmental Health Department 41 t: SAN-6-JOAQU C(--)LJ ( Y Time In: 10-30 am Time Out: 10:50 am r'�JFOSx'tYY Greatness grows here. Food Program Service Request Inspection Report Name of Facility: EL PUERTO TACOS Date: 08/25/2021 Address: 2130 COUNTRY CLUB BLVD , STOCKTON 95204 Requestor: ENRIQUE FLORES, EL PUERTO TACOS Telephone: (209)684-2570 Program Element: 1602-FOOD CONSULTATION Request#: SR0084037 Inspection Type: 061 -CONSULTATION 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. #1 Demonstration of Knowledge OBSERVATIONS:All employees must obtain a food handler card within 30 days of employment and maintain copies at the facility. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #28 Washing Fruits and Vegetables Before Use OBSERVATIONS:Adjust the drainboard on the preparation sink so that it has drainage to the sink but items don't slide into the sink. Correct prior to operating the facility. CALCODE DESCRIPTION:Raw, whole produce shall be washed prior to preparation. (113992) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Per owner the grill will be removed so there is space to fit all the equipment within 6 inches of the h000d. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Make sure to provide sanitizer containers for wiping cloths used more than once when operating. CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) FA0001476 SR0084037 SC061 08/25/2021 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report