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Time In: 1.40 prn <br /> Time Out: 2:40 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: 09/26/2016 <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: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 10/10/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any detectable sanitizer. Ran 4 times:two times initially,then two <br /> more times after a new sanitizer bucket was hooked up. Until the dish machine is serviced and operating properly, all <br /> dishes, utensils, etc. shall be washed in the 3 comp sink using the wash/rinse/sanitize/air dry system. Correct today. <br /> Provide proof of correction (copy of invoice stating the machine has been serviced and is operating properly)by 10-10-16 or <br /> a 2nd re-inspection will occur. <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:One person from this facility shall obtain the Food Manager Certificate. Observed Food Manager exam <br /> completion certificate for 3 of the employees working today. Once the official are obtained,fax or e-mail certificates to <br /> Kadeanne Linhares(klinhares@sjcehd.com). Provide by 60 days. <br /> All employees shall have either a Food Handler Card or the Food Manager(only 1 Food Manager is required). <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:Several cold food temperatures are above 41 F: shrimp 48F,walk-in cooler 46F, rice in the walk-in cooler <br /> 49F, pulpo 44F, 1 door True prep is 48F, an d shredded cheese is 44F. Cold food shall be maintained at 41 F or below. <br /> Correct today(turn units"down"to be colder, maintain mariscos on ice baths,etc.) <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 /> FA0018461 PR0527260 SC333 09/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />