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Environmental Health Department <br />Time In: <br />11:05 am <br />10:25 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 914-7005 Owner/Operator: FELIX, LUIS ANTONIO RODRIGUEZ <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 57 E ELEVENTH ST, TRACY 95376 <br />Date: 07/07/2022Name of Facility: LA VILLA MEXICAN RESTAURANT <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The soap dispenser at the kitchen hand sink is empty. Refill the dispenser today. <br />The kitchen hand sink lacks a paper towel dispenser. Install a paper towel dispenser today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3-door prep and the walk-in cooler are 49F. Food at these units is 48-49F. <br />Maintain refrigeration and cold food at 41F or below. Correct today. <br />The 3 door prep was turned down by the owner. <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 />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 /> 50 147 <br /> 100 <br />Luis Rodriguez February 20, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />chile verde at steam table -- 149.00º F sour cream at 3 door prep -- 49.00º F <br />3 door prep -- 49.00º F walk-in cooler -- 49.00º F <br />pinto beans - cooling -- 166.00º F restroom hand sink -- 100.00º F <br />2 door Pepsi True -- 33.00º F shredded cheese at 3 door prep -- 49.00º F <br />chorizo at walk-in cooler -- 48.00º F 1 door Pepsi IDW -- 41.00º F <br />refried beans at walk-in cooler -- 48.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003158 PR0161419 SC001 07/07/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD