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Environmental Health Department <br />Time In: <br />10:13 am <br /> 9:20 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: CHAVEZ MENDEZ, JUAN <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 25411 E LONE TREE RD, ESCALON 95320 <br />Date: 04/07/2023Name of Facility: LOS LAGOS TAQUERIA <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br />OBSERVATIONS: Food items pulled from cooler to be held on the steam table, without being re heated, have temp below <br />135F. Re heat cooked food at 165F at least 15 sec to be held on the hot hold unit with temp 135F or more today. Corrected <br />on site. <br />CALCODE DESCRIPTION: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br />brought to a temperature of 165#F. (114014, 114016) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels dispenser, at the hand wash station, is removed and temporary paper towels provided and <br />stored on the counter by the 3 comp sink. Install paper towels mounted to the wall at the hand wash station in 1 week. <br />Hand sink is partially blocked by storage shelves. Remove the shelves for full accessibility of the hand sink 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer bucket is not set up yet. Set up sanitizer bucket with chlorine 100 ppm/ QUAT 200 ppm today. <br />Corrected on site. Bucket is set up with chlorine 200 ppm. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <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 /> 122 <br /> 110 <br />Juan Chavez Mendez September 06, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0027509 PR0548216 SC001 04/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD