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Time In: 1-15pm <br /> Time Out: 2:50 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA PLAYA Date: 09/08/2016 <br /> Address: 1249 E LOUISE AVE, MANTECA 95336 <br /> Owner/Operator: TOSCANO, JORGE&JOLENE Telephone: (209)824-0634 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/22/2016 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The octopus at the small 1 door prep table is 57F. Placed on an ice bath. Maintain cold food at 41 F or <br /> below. <br /> Some cold food and refrigeration units are above 41 F:walk-in cooler(air temp)49F, 1 door prep(air)49F, shredded cheese <br /> 48F, sour cream 48F, shrimp 47F,food in walk-in 46F. See list of temperatures for all violations. Cold food shall be <br /> maintained at 41 F or below. 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 MAJOR <br /> OBSERVATIONS:The dishwasher is not dispensing any sanitizer(no sanitizer for dish machine available). Provide <br /> sanitizer for the dish machine today. <br /> All dishes, utensils and equipment shall be washed in the 3 compartment sink using the wash-rinse-sanitize-air dry system. <br /> Bleach is available. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The Food Safety Certificate and the Food Handler Cards for this facility are not available. Per employee, <br /> the owner has them. Maintain copies on site for all employees. Provide copies at re-inspection (or fax or e-mail to Kadeanne <br /> Linhares klinhares@sjcehd.com Be sure to include the name and address of your facility with all correspondence). <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 /> FA0018461 PR0527260 SCO01 09/08/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />