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Time In: 135 pm <br /> Time Out: 1:59 pm <br /> �P.�•v�I!. P San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c... �P• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4LI FORK <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TACOS CHAPALA Date: 01/26/2017 <br /> Address: 4895 S HWY 99 EAST , STOCKTON 95215 <br /> Requestor: EDGAR MANUEL HERNANDEZ, TACOS CHAPALA Telephone: (209)471-8061 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0076418 <br /> Inspection Type: 061 -CONSULTATION <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:Provide a food manager's safety certificate in 60 days and a food handler card for all employees within <br /> 30 days of hire. Maintain a copy on site at all times. <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:Some cooked foods are left out at room temp. Keep at 41 F or 135 F. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr Blue Air under stove(2)--41.00°F Mop sink--120.00°F <br /> 1 dr Migali(condiments)--41.00°F Steam table--140.00°F <br /> 1 dr Atosa--41.00°F 2 dr prep cooler--41.00°F <br /> 1 dr Blue Air--41.00°F <br /> NOTES <br /> Ok to issue permit after the fee of$318 is paid. PE: 1623 <br /> FA0022844 SR0076418 SC061 01/26/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />