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Environmental Health Department Facility Name and Address: TACOS CHAPALA, 4895 S HWY 99 , STOCKTON 95215 Food Program Official Inspection Report #1 Demonstration of Knowledge OBSERVATIONS: The food manager and food handler certificates are lacking. One person is required to have a food manager certification. All other employees who handle food are required to obtain the 3-year Food Handler Certification within 30 days from date of hire. Obtain certificates and provide copy of the food manager certificate to cmuro@sjgov.org within 30 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS: Sanitizing solution buckets were not set up at the facility. Provide bucket with sanitizing solution and wiping cloth when food prep is taking place. Ensure the solution has a concentration of either: chlorine 100 - 200 Parts Per Million (PPM), or quats 200 - 400 Parts Per Million (PPM) for proper sanitation of all food preparation and contact surfaces. Correct today. --------------------------------------------------------------------------- Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure sanitizing solution has a concentration of 100 - 200 PPM chlorine or 200 - 400 PPM quat for proper sanitation of food preparation and contact surfaces, dishes and utensils. Correct within seven days. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed two CO2 cylinders that were not secured. Store CO2 cylinders upright secured against a stationary object. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS: Observed wiping cloths on two prep cooler cutting boards. Used wiping cloths may contain unhealthy levels of bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 - 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, contact, and storage areas. Correct today. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0022844 PR0539956 SC001 04/06/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD