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r SANJOAQUI Environmental Health Department <br /> ,+ C U ( T Time In: 8:20 am <br /> }' Time Out: 9:03 am <br /> G <br /> i�lFOSi4,k reatness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: EL TIO TACO Date: 05/25/2023 <br /> Address: 2900 E HARDING WAY , STOCKTON 95206 <br /> Requestor: DAVID SANCHEZ, EL TIO TACO Telephone: (209)986-2808 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0086610 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food manager certificate is required per facility. Provide certificate within 60 days to <br /> gfahmy@sjgov.org <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink is lacking soap and paper towels dispe3nsers mounted to the wall. Install dispensers before <br /> operating. <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(1]) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Steam table is turned off during my inspection. Provide 135F or more 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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter plates have some grease accumulation. Clean plates today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> SR0086610 SC523 05/25/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />