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SAN
<br /> J O A Q U I t , Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: EL JEFE HALAL TAQUERIA, 3218 W GRANT LINE RD, TRACY 95304
<br /> #9 Cooling Methods
<br /> OBSERVATIONS:Observed food cooling under the steam table. Per owner, it had been cooked earlier and was cooling.
<br /> Food shall be cooled properly: cooked temperature to 70F within 2 hours and then to 41 F or below within 4 hours.
<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 /> #21 Hot and Cold Potable Water Not Available
<br /> OBSERVATIONS:The hot water at the restroom hand sink is 63F. Increase the hot water temperature to 10OF minimum.
<br /> Correct today.
<br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times.
<br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
<br /> #30 Food Storage/Display Properly Labeled
<br /> OBSERVATIONS:There are numerous cases of food on the floor of the walk-in freezer. Maintain food on approved
<br /> shelving. Correct today.
<br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"
<br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b))
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The interior of the nacho cheese dispenser needs to be cleaned. Clean today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #40 Proper Use and Storage of Wiping Cloths
<br /> OBSERVATIONS:A wiping cloth bucket is not set up. Maintain wiping cloths in a sanitizing solution of 200ppm Quat(or
<br /> 100ppm Cl)in between uses. Correct today.
<br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food
<br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e))
<br /> FA0023584 PR0541183 SCO01 11/22/2023
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD
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