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Environmental Health Department <br />Time In: <br /> 1:05 pm <br />12:15 pm <br />Time Out: <br />Program Element: 1635 - MOBILE FOOD PREPARATION UNIT (MFPU) <br />Telephone: Owner/Operator: RODRIGUEZ LOPEZ, BLAS <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2900 E HARDING WAY, STOCKTON 95205 <br />Date: 12/09/2022Name of Facility: TACOS EL PELON #3 (4RD1746) <br />Reinspection on or after: 12/14/2022 <br />Mobile Food Facility 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 MAJOR <br />OBSERVATIONS: Observed kitchen equipment inside the hand sink making it inaccessible. Discontinue practice <br />immediately. Maintain the hand sink accessible at all times to ensure employees are washing their hands as needed. <br />Corrected On Site. <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 MAJOR <br />OBSERVATIONS: The 2-door prep cooler was observed at 58 F. Adjust unit to maintain 41 F or below. Discard food items <br />held longer than four hours outside the required temperature. Correct immediately. <br />--------------------------------- <br />The steam table was observed at 112 F. Increase temperature to 135 F minimum. Discard food items held outside this <br />temperature longer than four hours. Correct immediately. <br />--------------------------------- <br />The nacho cheese inside the crock pot was observed at 120 F. Increase temperature to 135 F minimum. Discard cheese if <br />held longer than four hours outside the required temperature. Correct immediately. <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The food manager and food handler certificates were not on site. One person is required to have a food <br />manager certification 60 days from start of operation. All other employees who handle food are required to obtain the 3-year <br />Food Handler Certification within 30 days from date of hire. Provide a copy of the certificates to cmuro@sjgov.org within 30 <br />days. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Mobile Food Facility OIR <br />FA0025037 PR0542030 SC001 12/09/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD