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Environmental Health Department <br />Time In: <br />11:15 am <br />10:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 707-9598 Owner/Operator: FONSECA, JUAN FRANCISCO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2148 DANIELS ST, MANTECA 95336 <br />Date: 10/12/2022Name of Facility: TAQUERIA LA ESTRELLA <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The diced tomatoes and the shrimp on the prep table are not cold enough at 47 F. Decrease and <br />maintain at 41 F 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The water faucet in the bathrooms are not hot enough at 90 F. Adjust the mixing valves to dispense <br />water at 100-108 F. Correct by 3 days. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The sanitizer in the sanitizer bucket is not strong enough at 0 ppm quat. Replace the solution of sanitizer <br />to 200 ppm quat or higher. Corrected during inspection <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <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 /> 50 120 <br /> 100 <br />Alejandro Sanchez May 17, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0026274 PR0546364 SC001 10/12/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com