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Environmental Health Department <br />Time In: <br />11:09 am <br />10:26 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (925) 243-9073 Owner/Operator: LA VILLA CORPORATION <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 311 E GRANT LINE RD, TRACY 95376 <br />Date: 12/28/2021Name of Facility: LA COSTA TAQUERIA <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: A few Food handler Cards are expired. Ensure employee's Food Handler Cards are current. Renew by <br />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: The air temperature of the walk-in cooler is 44F (shredded cheese in the walk-in is 43F). Maintain <br />refrigeration and cold food at 41F or below. Correct today. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 145 <br /> 120 <br />Ruben Avila April 11, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />employee restroom hand sink -- 100.00º F beans -- 164.00º F <br />crab -- 35.00º F 3 door Delfield prep -- 37.00º F <br />shrimp -- 34.00º F tomatoes -- 41.00º F <br />walk-in cooler -- 44.00º F rice -- 177.00º F <br />pulpo -- 40.00º F shredded cheese in walk-in cooler -- 43.00º F <br />ceviche -- 40.00º F lengua -- 199.00º F <br />carnitas -- 177.00º F asada -- 159.00º F <br />1 comp prep sink -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002990 PR0161053 SC001 12/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD