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Environmental Health Department <br />Time In: <br />11:30 am <br />10:45 am <br />Time Out: <br />Program Element: 1616 - RETAIL MARKET < 1000 SQ FT W / FOOD PREP <br />Telephone: Owner/Operator: CRUZ TORREZ, ROSA & GARCIA, ARTURO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8150 S EL DORADO ST, FRENCH CAMP 95231 <br />Date: 05/27/2022Name of Facility: G&L TAQUERIA Y CARNICERIA <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Some boxes of meat and bags of onions are being stored on the floor in the walk in ref. Store all food 6 <br />inches above the floor at all times. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: There is a missing ceiling panel near the meat prep area. Repair this missing panel by 2 days. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 100 120 <br /> 100 <br />Rosa Cruz October 30, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />randall 3 door prep -- 37.00º F chile verde -- steam table -- 140.00º F <br />walk in -- 38.00º F rice -- steam table -- 135.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket - 100 ppm chlorine <br />Meat display refrigerator is not working - <br />Repair to 41 F or lower <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0024513 PR0542617 SC001 05/27/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com