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Time In: 1.10 pm <br /> Time Out: 2:52 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: 04/17/2017 <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: 05/03/2017 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed one employee rinsing his hands in the hand sink, but not using soap or drying his hands. <br /> Observed another employee not drying his hands. <br /> Re-educate all employees to wash their hands with soap and warm water and use the hand dryer. Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Observed 1 1/2 flats of eggs next to the upright broiler(for the pastor).The eggs are 72F. Maintain cold <br /> food at 41 F or below. Correct today. Eggs were discarded. <br /> The guacamole at the prep table is 48F, the food in the walk-in is 46F, the 2 door prep is 45F and the 2 door True is 43F. <br /> Maintain all food at 41 F or below. 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The refried beans on the steam table are 114F. Food shall be reheated to 165F prior to being placed at <br /> the steam table for hot holding. Correct today. <br /> Beans were reheated to 165F. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> FA0004553 PRO500060 SCO01 04/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />