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Environmental Health Department <br />Time In: <br /> 3:15 pm <br /> 2:01 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: ROUTINE INSPECTION - Operating Permit <br />Address: 4895 S HWY 99 , STOCKTON 95215 <br />Date: 04/06/2023Name of Facility: TACOS CHAPALA <br />Reinspection on or after: 04/20/2023 <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: Observed a pitcher inside the hand sink making it inaccessible. Discontinue practice immediately. <br />Maintain the hand sink accessible at all times to ensure employees are washing their 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 M3 Turbo Air prep cooler was observed at 54 F, the 2-door prep cooler at 48 F, the Migali 1-door <br />prep cooler at 44 F, and the Blue Air 2-drawer cook line cooler at 48 F. Immediately transfer food items that were held inside <br />these coolers less than four hours to a cooler at 41 F or below. Discard any food items held for longer than four hours at <br />higher than 41 F. Repair/replace coolers within seven days. <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 /> #9 Cooling Methods MAJOR <br />OBSERVATIONS: Observed a shallow container with cooked shredded chicken at 86 F and two shallow containers of <br />shredded beef each at 83 F under a prep table to the left of cook line. Per employee, those food items had been left out <br />prior to another employee leaving at 12:00 pm, which was longer than two hours. Discontinue practice immediately. Cool <br />potentially hazardous foods rapidly from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by <br />separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. <br />Correct today. <br />CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br />70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller <br />portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that <br />facilitate heat transfer. (114002, 114002.1) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0022844 PR0539956 SC001 04/06/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD