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Department Environmental Health De SAN�JOAQUIN p Time In: 11.1s am -COUNTY-- Time Out: 11:55 am cyLr Greotness grows here. Food Program Service Request Inspection Report Name of Facility: EL PUERTO TACOS Date: 08/19/2021 Address: 2130 COUNTRY CLUB BLVD, STOCKTON 95204 Requestor: ENRIQUE FLORES, EL PUERTO TACOS Telephone: (209)684-2570 Program Element: 1602-FOOD CONSULTATION Request#: SROOB4037 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 dawified as'MAJOR'pose an immediate threat to public health and have the potential to cause foodborne Illness.All major violations must be contacted immediateh.Non-compliance may warrant immediate Closure of the food facility. #11 Reheating Procedure for Hot Holding Major OBSERVATIONS:The steam table is not on.Make sure that it is holding temperatures of 135 F or above for potentially hazardous foods. CALCODE DESCRIPTION:Any potentially hazardous foods cooked,cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165#F.(114014, 114016) #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:There is no hand wash station in the preparation area. Install a hand wash sink in the area. Correct prior of operating the business. hand dryers in the restrooms don't work. Repair/replace. Per owner he will be installing paper towel dispensers. Correct prior to operating the business. CALCODE DESCRIPTION:Handwashing soap and towels ordrying device shall be provided in dispensers dispensers shall be maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(1)) #28 Washing Fruits and Vegetables Before Use OBSERVATIONS:The preparation sink does not have a drain board. Per owner, he will install a preparation sink with a drainboard and use the current sink for hand washing. Correct prior to operating the business. CALCODE DESCRIPTION:Raw, whole produce shall be washed prior to preparation.(113992) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Cooking equipment must be 6 inches within the inside of the hood. Per owner they will be installing an extension to the hood at both ends. 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. (1 14149.Z 114149.3, 114252, 114252.1) FA0001476 SRODS4037 SCO61 081192021 EHD 16-23 Rev.06130115 Page 1 of 3 Food Program Service Request Impedion Report