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Environmental Health Department <br /> COuT <br /> f Grect1}$55 grows here, Time In: 11.50 am <br /> Time Out: 1:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 03/23/2022 <br /> Address: 1361 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: FONSECA, JUAN Telephone: (209)707-9598 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/06/2022 <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:4 drawer True reach in cooler/under prep table, at the front sea food station, and all the food items held <br /> on it, have temp 57F and 51 F respectively. Provide 41 F or below to the hold unit and all the food items today. <br /> Some food items on the salad bar, in the dining area, have temp varying between 46F and 51 F. Provide 45F or below all <br /> food items today. I observe one of the employees adding ice bath to the food items at the salad bar during my inspection. <br /> Walk in cooler temp is at 48F. Provide 41 F or below 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Dish washer chlorine is at zero ppm. Provide chlorine at 50 ppm today. Meanwhile use the 3 comp sink <br /> to manually washing utensils. <br /> I observe food debris on the cutting board, knife and prep surfaces at the back prep area. Clean and sanitize prep surfaces <br /> today and often as needed. <br /> I observe the ice scoop is stored in a plastic container that is showing food debris. Clean, sanitize the scoop and store it in <br /> clean bin when not in use. <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 /> #17 Gulf Oyster Regulations MAJOR <br /> OBSERVATIONS:The most recent Oyster tag is only available on site. Retain on site the most recent 90 days tags at all <br /> times. <br /> CALCODE DESCRIPTION:Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations§13675, Cal Code <br /> Section 113707) <br /> FA0004553 PR0500060 SCO01 03/23/2022 <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 />