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SANJIN Environmental Health Department <br /> Y I - <br /> 7OBJ IIT`{ <br /> '. c-' r b t rl$S S �O W 5 �F r�, Time In: 11:37 am <br /> �7{,F 4i�Tt <br /> Time Out: 12:30 pm <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 08/31/2021 <br /> Address: 737 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: FONSECA, JUAN FRANCISCO Telephone: (209)823-9000 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054194 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT WENT TO FACILITY ON 8/24/21 AT AROUND 6:51 PM AND ORDERED A CARNITAS PLATE, BEANS, <br /> RICE AND CARNITAS,AND ATE IT AS SOON AS HE RECEIVED IT. COMPLAINANT ALLEGES THAT AN HOUR AFTER <br /> CONSUMING THE FOOD, HE BEGAN EXPERIENCING NAUSEA, DIARRHEA,AND VOMITING. COMPLAINANT <br /> CALLED FACILITY TO LET THEM KNOW WHAT HAPPENED,AND COMPLAINANT ALLEGES AN EMPLOYEE CURSED <br /> HIM OUT. <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:Walk in cooler temp is at 57F and food stored in it varying from 44F to 46F.As per manager, they were <br /> cleaning the walk in cooler and they kept the door open for long time. Provide 41 F or below today. <br /> 4 Drawers cooler/under griddle at the cook line has temp at 54F, raw meat in same cooler is at 53F, cooked pork(carnitas) <br /> cooked beef are at 47F. Provide 41 F or below today for the cooling unit and the food items by using ice bath till cooling unit <br /> repair. I observe manager voluntarily discarding all food with 50F and more. <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 /> #9 Cooling Methods Major <br /> OBSERVATIONS: I observe big container of fried beans;just cooked before my inspection, placed in the walk in cooler to <br /> be cooled. Stop this practice immediately and start using a proper cooling methods from the approved methods in the <br /> paragraph below. <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 /> FA0001334 C00054194 SC544 08/31/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 3 Complaint Inspection Report <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 />