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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` prn <br /> 7fa�p[r+85S grows here. Time In: 3.00 <br /> Time Out: 4:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: RESTAURANT Y TAQUERIA TIERRA CALIENTE Date: 06/23/2022 <br /> Address: 1108 E WATERLOO RD, STOCKTON 952053700 <br /> Owner/Operator: NAJERA CRUZ, MARCO A Telephone: (209)462-6557 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/25/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The cold holding temperature inside the 3-door prep cooler was 45 F.Adjust unit so that it maintains 41 <br /> F or below. If temperature cannot be maintained at 41 F or below, place food items inside a cooler at 41 F until the unit is <br /> repaired or replaced and is maintaining 41 F. Correct today. <br /> ------------------------------------------------ <br /> The 2-drawer cooler was 53 F. This unit was adjusted during the inspection. The temperature was brought down to 41 F. <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:Observed improper cooling for a large pot of stew inside a large pot at room temperature. Discontinue <br /> practice immediately. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 <br /> hours by separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring <br /> frequently. <br /> Corrected on Site. <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 /> FA0015393 PR0522597 SCO01 06/23/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <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 />