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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TACOS HOUSE MEXICAN GRILL, 16925 HARLAN RD, LATHROP 95330 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Food is being stored in plastic grocery bags and in plastic garbage bags. Discontinue the use of these <br /> bags. Use food safe bags/approved containers for food storage. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The walk-in freezer has ice accumulation. Remove excess ice and maintain unit in proper operating <br /> condition. Correct by 2 weeks. <br /> The deflector plate in the ice machine has build-up. Clean and sanitize the deflector plate by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket sanitizer level is between 25-50 ppm Cl. Increase the sanitizer level to 100 ppm <br /> CI(minimum). Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 door Perlick at bar--41.00°F walk-in cooler--37.00°F <br /> guacamole--37.00°F 1 comp prep sink--122.00°F <br /> 1 door Coke IDW--35.00°F pinto beans at hot hold--195.00°F <br /> refried beans at hot hold--188.00°F shredded cheese--40.00°F <br /> restroom hand sinks--100.00°F rice at hot hold--157.00°F <br /> bar 3-comp sink--120.00°F 3 door True prep--41.00°F <br /> NOTES <br /> FA0019581 PR0529537 SCO01 11/01/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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 />