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Environmental Health Department <br />Time In: <br />11:53 am <br />11:21 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (925) 243-9073 Owner/Operator: LA VILLA CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 240 E ELEVENTH ST, TRACY 95376 <br />Date: 06/03/2021Name of Facility: LA COSTA TAQUERIA <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: A few employees working today do not have a copy of their Food Handler Card on site. Maintain copies <br />of employee's Food Handler Cards on site and accessible. Correct within 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 /> #9 Cooling Methods <br />OBSERVATIONS: Several large pans of food (meats, beans) are stacked and cooling. When cooling food, cool rapidly from <br />cooking temperature to 70F (and then from 70-41F within 4 hours). Place food in shallow pans and stir frequently. Correct <br />immediately. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />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 <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed some meat thawing in the 1 comp prep sink in standing water). When using water to thaw <br />food, keep the water running so loose particles can be flushed away. Correct today. <br />CALCODE DESCRIPTION: Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br />to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #27 Food Protected from Contamination <br />OBSERVATIONS: The ice scoop is inside the ice of the ice machine. Store the ice scoop in a cleanable container in <br />between uses. Correct today. <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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003092 PR0161405 SC001 06/03/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD