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SANOAQU I N Environmental Health Department COU NI T Y I Y Time In: 12-05 pm Time Out: 12:55 pm Creorness grow$ here, Food Program Service Request Inspection Report Name of Facility: TACOS LA POTRANCA Date: 03/16/2021 Address: 504 W GRANT LINE RD ,TRACY 95376 Requestor: DANIEL MORALES,TACOS LA POTRANCA Telephone: (209)814-2588 Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083257 Inspection Type: 523-Plan Check/Report Review 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:One person shall obtain the 5 year Food Safety Certificate within 60 days. All other employees shall obtain the 3 year Food Handler Card within 30 days of hire. 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). #7 Hot and Cold Holding Temperatures OBSERVATIONS:The air temperature of the walk-in cooler is 47F(pork in the walk-in cooler is 46F). Decrease the temperature of this unit to 41 F or below. Correct today(unit is storing potentially hazardous food). 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)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Clean and sanitize all food contact surfaces prior to opening. 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) #33 Nonfood Contact Surfaces Clean OBSERVATIONS:Clean and sanitize all nonfood contact surfaces prior to opening. CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) SR0083257 SC523 03/16/2021 EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report