Laserfiche WebLink
Time In: 1:05 pm <br /> Time Out: 1:48 Pm <br /> San Joaquin County <br /> N _ Environmental Health Department <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.siaov.org/ehd <br /> 9�rFORN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 07/21/2017 <br /> Address: 111 ON MAIN ST,MANTECA 95336 <br /> Owner/Operator: FONSECA, JUAN F Telephone: (209) 823-9000 <br /> Program Element: 1600 -FOOD PROGRAM Complaint#: C00043802 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00043802 states: "COMPLAINANTATE ON 7/9/17 AROUND 91 OBSERVED FOOD EMPLOYEE USING A DIRTY <br /> WIPE CLOTH AND THEN REACH INTO REFRIGERATOR AND GRAB SHRIMP TO COOK WITHOUT WASHING <br /> HANDS. ALSO OBSERVED A BOWL OF RICE AT ROOM TEMPERATURE ON THE COOK LINE BEING SERVED TO <br /> CUSTOMERS." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(CQ: 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 /> pinto beans--hot hold-- 150.00°F rice--out of the microwave--162.00°F--put back in microwave <br /> for a few more minutes <br /> rice--hot hold-- 169.00°F <br /> NOTES <br /> Manager on duty was not aware of this complaint. <br /> Observations today: <br /> 1) The rice and beans at the steam table are at proper hot hold temperature (135F or above). <br /> 2)A bowl of rice was in the process of re-warming in the microwave. The temp of the rice coming out of the microwave was <br /> 162F. The bowl of rice was put back into the microwave for a few more minutes. <br /> 3)All employees observed were practicing proper hand washing techniques. <br /> 4) Dry wiping cloths being used to wipe down the counters at the food prep area. <br /> Corrective Action required: <br /> 1) Set up a bucket for wiping cloths with a sanitizing solution. Store wiping cloths in the sanitizing solution in between uses. <br /> Correct today. Corrected on site. Wiping cloth bucket is 200 ppm Cl. Use wet wiping cloths <br /> 2) Continually educate employees on proper hand washing techniques (in between handling raw and ready-to-eat food, in <br /> between tasks, after using the toilet room, before work and whenever food contamination may occur. <br /> FA0000794 C00043802 SCO04 07/21/2017 <br /> 116-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />