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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 11.00 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO HOUSE MEXICAN GRILL Date: 08/12/2022 <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) <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. Email certificate to dafonskaia@sjgov.org <br /> within 1 week. <br /> Observed 3 Food handler cards during inspection food handler cards for other employers were not available during the <br /> inspection. Provide food handler cards for all employees within 30 days of hiring, email copy of certificates to <br /> dafonskaia@sjgov.org within 1 week. <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 fluctuated between 44-46 F and the sausage, diced,tomato, bacon, and salsa inside the <br /> walk-in was 47 F and the rice was 48 F. Keep potentially hazardous foods at 41 F or below at all times when cold holding. <br /> Provide 41 F or below at walk-in today. <br /> The diced tomatoes in the Everest prep top were 45 F and the guacamole was 47 F,the trays in the prep top were on ice. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Observed cooked bacon container on counter near prep top there was no record/documentation.The <br /> shredded cheese on the counter had a 9:30 AM sticky note. Maintain time log/documentation for PHFs when time is used as <br /> the public health control and discard any remaining food after 4 hour max hold time. Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> FA0002789 PRO162652 SC333 08/12/2022 <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 />