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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> GireolnesS grows here, Timeln: 1-15pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: LA HACIENDA TAQUERIA Date: 10/18/2021 <br /> Address: 15158 HARLAN RD, LATHROP 95330 <br /> Owner/Operator: PADILLA, MARTIN H Telephone: (209)858-9208 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 11/08/2021 <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 front of the house hand sink lacks pump style soap and paper towels(dispensers are empty). The <br /> back of the house hand sink lacks pump style soap(dispenser is empty)and paper towels(no dispenser). Immediately <br /> provide pump style soap and single service paper towels to these sinks. Corrected on site. <br /> The back of the house hand sink basin is full of soiled towels. Maintain the basin free and accessible for hand washing at all <br /> times. Corrected on site. <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The pastor is 73F. Maintain food either hot(135F or above)or cold (41 F or below). Correct today. <br /> Corrected on site. <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:The pinto beans in the walk-in cooler are 56F. Per owner's wife,these were cooked last night. <br /> When cooling food, cool to 70F within 2 hours and then from 70F to 41 F within 4 hours. Separate into smaller, shallower <br /> containers, stir frequently, use an ice bath, add ice as an ingredient,or use rapid cooling equipment. <br /> Pinto beans were discarded. <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 /> FA0017971 PR0526553 SCO01 10/18/2021 <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 />