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Time In: 10-05 am <br /> Time Out: 11:05 am <br /> oPQ•��IV <br /> .. San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA HWY 120 Date: 02/09/2016 <br /> Address: 17717 E HWY 120 , RIPON 95366 <br /> Owner/Operator: VALLADOLID, ERIKA Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 02/23/2016 <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 <br /> OBSERVATIONS:The carne asada (from the 2 door prep unit)is 47F. Maintain cold 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink is 105F,the water at the mop sink is 104F, and the water at the prep <br /> sink is 103F. Provide hot water at a minimum of 120F. Correct today. <br /> There is no hot water in the restroom (the knob just turns,there is no water). Cold water temperature is 56F. Provide hot <br /> water to the handwashing sink in the restroom at 100F (minimum). Correct immediately. <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:Improper thawing of meat in the 3-comp sink observed at the start of the inspection. Meat shall be <br /> thawed in the food prep sink in one of the following 4 ways: under cold running water of sufficient velocity to flush away <br /> loose particles, in the microwave, in the refrigerator, or during 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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and the hood filters are dusty and greasy. Clean and sanitize hood and hood filters by 2 <br /> weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> FA0007035 PR0505836 SC333 02/09/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />