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SAN,lOAQUIN Environmental Health Department <br /> w <i COUNTY— Time In: 10:00 am <br /> � Time Out: 10:55 am <br /> Greatness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TAQUERIA HWY 120 Date: 04/19/2019 <br /> Address: 17717 E HWY 120 , RIPON 95366 <br /> Requestor: ELIO A GARCIA,TAQUERIA HWY 120 Telephone: (209)602-7493 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0080479 <br /> Inspection Type: 061 -CONSULTATION <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 immediate/y.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #10 Cooking Time and Temperatures Major <br /> OBSERVATIONS: <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry,comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:At least one person shall possess the 5 year Food Safety Certificate. <br /> All other employees shall possess the 3 year Food Handler Card. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:All hand sinks shall have hand soap dispenser or pump-style hand soap bottle. Paper towels shall be in <br /> dispensers also. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:All hot hold foods shall be 135F or higher. <br /> All cold hold foods shall be 41 F or lower. <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 /> FA0007035 SR0080479 SCO61 04/19/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Service Request Inspection Report <br /> S <br />