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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 123 pm <br /> Time Out: 2:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: OFELIAS TAQUERIA Date: 04/19/2019 <br /> Address: 3019 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: TAPIA, MANUEL&OFELIA Telephone: (209)835-0852 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/03/2019 <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:The 2 door True is 46F and the flan in this unit is 46F. Reduce the temperature of this unit and potentially <br /> hazardous food to 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No chlorine sanitizer residual was detected at clean dishes. Per owner,the person conducting the <br /> warewashing, rinsed the dishes after the sanitizing step.Always follow the wash-rinse-sanitize-air dry procedure for manual <br /> warewashing. Correct today. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the hand wash sink is 80F. Increase the hot water temperature to 10OF (minimum). <br /> Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meat thawing out at room temperature.When thawing food, use one of the following four <br /> approved methods: 1)thaw under cool running water, 2)thaw in the refrigerator, 3)thaw in the microwave, or 4)thaw during <br /> the cooking process. Correct 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 /> FA0003121 PRO163136 SCO01 04/19/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />