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Time In: 1028 am <br /> Time Out: 11:15 am <br /> Pquiry San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �tFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: JALOS TAQUERIA Date: 04/28/2017 <br /> Address: 25456 S SCHULTE RD,TRACY 95377 <br /> Owner/Operator: REYNOSO, HUGO ALBERTO Telephone: (209)830-8066 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/12/2017 <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 <br /> OBSERVATIONS:Facility has cooked rice stacked on steam table,fish and cooked meat sitting out at room temperature. <br /> Always be actively preparing food or keep the food hot(135F or above)or refrigerated (41 F or less). Corrected. <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:No sanitizer bucket made prior to inspection. Corrected. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Box of pork thawing on the 3-comp sink. Only thaw using the approved methods listed below. Correct <br /> today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Chemical sprays stored above 3-comp sink. Move chemicals away from areas of food prep and utensil <br /> washing. Correct today. <br /> Chemical sprays lack labels. Provide labels today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0020888 PRO536364 SCO01 04/28/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />