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Time In: 1121 am <br /> Time Out: 12:00 pm <br /> �...Q .. C San Joaquin County <br /> 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 /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA ESTRELLA Date: 03/29/2016 <br /> Address: 1361 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: FONSECA, SALVADOR Telephone: (209)823-8481 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is some uncovered food in the walk-in cooler and the 1 door seafood prep unit. Maintain all food <br /> covered at all times. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:There is a flat top grill (approximately 3 x 5 feet)to the right of the handwashing sink.This unit is not <br /> positioned underneath a hood. Position this piece of equipment underneath a hood or discontinue use immediately. <br /> Griddle was removed from facility by the end of the inspection. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chorizo--cold drawer--36.00°F chile rellenos--cold drawer--36.00°F <br /> shredded cheese--39.00°F cabeza 182.00°F <br /> tamale--cold drawer--32.00°F lengua- 190.00°F <br /> walk-in cooler--42.00°F pork--cold drawer--36.00°F <br /> sliced tomatoes--37.00°F ceviche--38.00°F <br /> rice--143.00°F arnitas--42.00°F <br /> pastor--141.00°F <br /> FA0004553 PRO500060 SC333 03/29/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />