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Program Element: 1601 - FOOD PLAN CHECK Telephone: (209) 969-0921 Requestor: RAMON GUERRERO, DBA: RASIL G INC. Inspection Type: 523 - Plan Check/Report Review Address: 1328 S HUNTER ST , STOCKTN 95206 Date: 06/11/2021Name of Facility: TACOS EL GRULLENSE Food Program Service Request Inspection Report 10:50 am 10:10 am Time Out: Time In: Request #: SR0079586 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: The owner/operator must take a food safety class/exam within 60 days from the date the permit is issued and provide this department with copy of the certificate when obtained. All other employees must obtain food handler cards within 30 days of employment and maintain copies at the facility. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS: Steam tables not on at this time. Make sure they maintain 135 F prior to using them. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: Hot Water at 115 F. Adjust the water heater so that it provides hot water at 120 F at sinks. Correct prior to operating the facility. CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Make sure to set up sanitizer solutions for wiping cloths used more than once. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report SR0079586 SC523 06/11/2021