Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 8:30 am <br /> 8:00 am <br />Time Out: <br />Program Element: 1635 - MOBILE FOOD PREPARATION UNIT (MFPU) <br />Telephone: (209) 423-9861 Owner/Operator: BAUTISTA, YURY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2900 E HARDING WAY, STOCKTON 95205 <br />Date: 10/25/2023Name of Facility: TAQUERIA EL AZTECA (2 VEHS) <br />Mobile Food Facility 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: REPEAT: Copies of the 5-year food manager and 3-year food handler certificates are not on site. One <br />person is required to have a 5-year food manager certificate. All other employees that are handling food are required to <br />obtain the 3-year food handler certificate within 30 days from date of hire. Obtain certificates and maintain all copies on site. <br />Provide a copy of the 5-year food manager certificate to cmuro@sjgov.org within 30 days. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The following unit for cold storage of Potentially Hazardous Foods (PHFs) was observed over the <br />required temperature of 41 F: <br />- True 2-dr prep cooler was observed at 45 F <br />Adjust/repair unit to maintain all PHFs at 41 F or below. PHFs held less than four hours and less than 50 F need to be <br />transferred to a cooler at 41 F immediately. PHFs that are 50 F or higher must be discarded. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizing test strips were not available at the facility. Obtain sanitizing test strips to ensure the sanitizing <br />solution has a concentration of either: chlorine 100 - 200 Parts Per Million (PPM), or quaternary ammonia (quats) 200 - 400 <br />Parts Per Million (PPM) for proper sanitation of all food contact surfaces and utensils. Correct within seven days. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Mobile Food Facility OIR <br />FA0025574 PR0544970 SC001 10/25/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD