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Time In: 10-05 am <br /> Time Out: 11:50 am <br /> op.. .. 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: 03/14/2016 <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: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/28/2016 <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 MAJOR <br /> OBSERVATIONS:The pastor/rotisserie is 98-104. Maintain hot food at 135F or above. Unit turned up on site. Rechecked <br /> at: 148F Major violation corrected on site. <br /> The rice at the steam table is 122F. Maintain hot food at 135F. Rice was reheated to 165F and returned to the steam table. <br /> Major violation corrected on site. <br /> The yellow shredded cheese is 54F. Maintain cold food at 41 F or below. Per employee, it had been out for a"few minutes. " <br /> Returned to prep unit. <br /> Many food items are above 41 F:the ham is 49F, the tripe is 49F,the beef is 46-48F, carnitas are 45F, the walk in is 44F, <br /> etc. See the list of temperatures taken for a complete list of all foods above 41 F. Maintain all cold food at 41 F or below. <br /> Correct 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 /> #16 Shell Stock Regulations <br /> OBSERVATIONS:Oyster tags from the last 90 days are not available. Maintain oyster tags on site for a minimum of 90 <br /> days. Correct today. <br /> CALCODE DESCRIPTION:Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039- <br /> 114039.5) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There is uncovered food in the 1 door seafood prep unit, the 2 door True unit and in the walk-in. Maintain <br /> all food covered. 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 /> FA0004553 PRO500060 SCO01 03/14/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />