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Environmental Health Department <br />Time In: <br /> 1:12 pm <br />12:53 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 464-1222 Owner/Operator: HERNANDEZ, EDGAR MANUEL <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 4895 S HWY 99 , STOCKTON 95215 <br />Date: 05/09/2023Name of Facility: TACOS CHAPALA <br />Reinspection on or after: 05/16/2023 <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 MAJOR <br />OBSERVATIONS: Repeat Violation: Observed kitchen equipment stored inside the hand sink making it inaccessible. <br />Discontinue practice immediately. Maintain the hand sink accessible at all times to ensure employees are washing their <br />hands as needed. 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 front 2-dr prep cooler was observed at 54 F, the side 1-dr prep cooler was observed at 44 F, the <br />cook line 2-drawer cooler was observed at 48 F. Move food items stored in these coolers to a cooler where they can be <br />maintained at 41 F or below immediately. Discard food items held longer than four hours at higher than 41 F temperatures. <br />Discontinue use of these coolers until serviced and maintaining 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 />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 />Needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1-dr prep cooler -- Cook line -- 39.00º F 1-dr prep cooler -- Side service area -- 44.00º F <br />2-drawer cooler -- Cook line -- 48.00º F 2-dr prep cooler -- Front service area -- 54.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022844 PR0539956 SC333 05/09/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD