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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> 1 Greatr�e5s grows fires Time ln: 1.10 tZ <br /> Time Out: 3:03 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA PLAYA Date: 07/09/2018 <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: 07/23/2018 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Paper towel dispenser at hand sink is empty. Refill immediately. <br /> Shrimp was defrosting in the hand sink. Use hand sink only for hand washing. Correct immediately. <br /> *Corrected on site' <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(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The walk in cooler had a temperature of 52F. Maintain temperature at 41 F or below. Correct <br /> immediately. <br /> The meats at the cook line were at 60F-80F. Employee stated that they have been out since noon (about 90 mins ago) <br /> when the lunch rush started. Maintain temperature of 41 F or below. Keep meats in prep table(41 F)while cooking. <br /> Potentially hazardous foods(PHF)stored at 42F- 134F must be fully cooked/reheated to 165F and consumed or discarded <br /> after 4 hours. Correct immediately. <br /> The octopus, shrimp, and tomatoes in the 1 dr Hoshizaki prep table were at 48F. Maintain temperature of 41 F or below. <br /> Correct immediately. <br /> The rice, seafood salad,fish, and chicken in the walk in cooler were at 48F-49F. Maintain temperature of 41 F. Correct <br /> 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the mop sink was 75F. Maintain temperature of 120F at mop sink. 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 /> FA0018461 PRO527260 SCO01 07/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />