Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` 7fa�p[r+85S grows here. Time In: 1.30 pm <br /> Time Out: 2:24 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO HOUSE MEXICAN GRILL Date: 07/29/2022 <br /> Address: 5066 WEST LN, STOCKTON 95210 <br /> Owner/Operator: MATUTE, EDIL Telephone: (209)765-5413 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 08/01/2022 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate not available during the inspection, per manager they are awaiting the <br /> certificate in the mail. Email certificate to dafonskaia@sjgov.org once received. <br /> Food handler cards were not available during the inspection. Provide food handler cards for all employees within 30 days of <br /> hiring, email copy of certificates to dafonskaia@sjgov.org <br /> Maintain records on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in was 47 F,the beef inside the walk-in was 49 F, and the potatoes and rice in the walk-in were <br /> 48 F. Per service tech they finished servicing the unit in the morning and it needs a few hours to get down to temp. Provide <br /> 41 F or below today and maintain cold holding temp when operating. <br /> The chef drawers under the front griddle were 45 F,the beef inside was 43 F. Provide 41 f or below today and maintain cold <br /> holding temp when operating. <br /> The diced tomatoes in the Everest prep top were 47 F and the guacamole was 42 F,the trays were on ice in the prep top. <br /> Discontinue using ice and use refrigeration to keep food items at 41 F or below. Correct 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 /> FA0002789 PRO162652 SC333 07/29/2022 <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 />