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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' CaUNTY— <br /> GreolneSS grows he,, . Time In: 10.35 am <br /> Time Out: 11:16 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TACOS HOUSE MEXICAN GRILL Date: 11/01/2021 <br /> Address: 16925 HARLAN RD, LATHROP 95330 <br /> Owner/Operator: MATUTE, EDIL ARMANDO Telephone: (209)765-5413 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/15/2021 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand wash sinks in the kitchen at at the front of the house lack paper towels and pump style soap. <br /> The paper towel dispensers at the restroom hand sinks are empty(folded paper towels are available). Maintain all paper <br /> towel and soap dispensers properly supplied and in proper operating condition. Correct today. <br /> Pump style dish soap and folded paper towels were provided to the kitchen hand sink(s). <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing sanitizer at the proper concentration at the final rinse.The first time <br /> the machine was run,the sanitizer level is between 10-25ppm Cl.The second time the machine was run,the sanitizer level <br /> os less than 10ppm. Discontinue the use of this machine until the sanitizer level is 50ppm Cl (minimum)at the final rinse. <br /> Use the manual warewashing procedure at the 3-comp sink:wash, rinse, sanitize, air dry(sticker provided this date). <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, e-mail or text a copy of the certificate to Kadeanne Linhares (klinhares@sjgov.org/209-616-3025). <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 /> FA0019581 PR0529537 SCO01 11/01/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OIR <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 />