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Environmental Health Department <br />Time In: <br />10:35 am <br /> 9:23 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 239-2713 Owner/Operator: LEYENDAS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 275 W LOUISE AVE, MANTECA 95336 <br />Date: 12/28/2021Name of Facility: TAQUERIA MANTECA <br />Reinspection on or after: 01/18/2022 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One food handler card is expired and one card for newly hired employee is not provided. Provide valid <br />cards in 30 days. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Two hot food items on the hot hold, have temp at 130F. Provide 135F or more for hot food items on the <br />hot hold today. Corrected. <br />* food items are reheated to 165F at least for 15 sec and held on the hot hold during my inspection.* <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 <br />OBSERVATIONS: I observe 3 big food containers ( cooked beef and cooked chicken) placed in the back of the house to be <br />cooled and have temp still above 135F. Stop this practice immediately and start today implementing the proper cooling <br />method listed in the paragraph below. I coach the manager on one of the approved cooling method by dividing food in small <br />shallow containers and place them rapidly in the walk in cooler. This is repeated violation. <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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007293 PR0506236 SC001 12/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD