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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.40 am <br /> Time Out: 11:37 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LA COSTA TAQUERIA Date: 03/22/2022 <br /> Address: 205 MOFFAT BLVD, MANTECA 95336 <br /> Owner/Operator: AVILA, JORGE A Telephone: (209)823-4843 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/05/2022 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front hand sink has temporary paper roll. Provide paper towels from dispenser in 1 week. <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 <br /> OBSERVATIONS:3 D reach in cooler at the cook line has temp at 47F, salsa on 3 D cold hold at the cook line has temp at <br /> 49F and outside produce walk in cooler is at 49F. Provide 41 F or below for all food items on the cold hold and for the cooling <br /> units today. Repeated violation. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer bucket, at the cook line, is set up with chlorine 25 ppm. Provide chlorine 100 ppm today. <br /> Corrected. Chlorine is now 200 ppm. Repeated violation. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter has some grease accumulation. Clean today and as needed. <br /> Ice maker deflector plate has some mold. Clean surface today and as needed. Repeated violation. <br /> Bottom shelf of the back 2 D freezer has food debris. Clean shelf today and as needed. <br /> Exterior and interior surfaces of the 2 D reach in cooler, at the prep line, are sticky. Clean surfaces today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0001040 PRO167521 SCO01 03/22/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />