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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> cr `p' Greorne5S grows her,. Time In: 10.58 am <br /> Time Out: 12:04 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO HOUSE MEXICAN GRILL Date: 08/30/2019 <br /> Address: 5066 WEST LN, STOCKTON 95210 <br /> Owner/Operator: MARAVILLA, JASMIN I Telephone: (209)477-8226 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:2 sliding door display cooler front, 2 D Everest reach in cooler under prep table front and the 2 drawers <br /> Atosa under the front griddle have temp at 46F,47F and 46F respectively. Provide 41 F or below today. <br /> Some condiments items on the salad bar have temp above 45F and no ice bath provided. Provide ice bath to keep temp at <br /> 41 F or below. Corrected on site. <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 /> #9 Cooling Methods <br /> OBSERVATIONS: I saw a big hot rice container, placed on the back prep table. By asking cook how they do the cooling <br /> procedure,they keep the big containers to cool down then they divide it to relatively big plastic containers to be placed in the <br /> walk in cooler. I coached them on the proper way to cool the hot food as described below. Start practicing the proper cooling <br /> method from today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS: Ice scoop is placed in the ice container and stored in the 2 sliding door cooler at the front. Clean sanitize <br /> the scoop and place it in clean bin when not in use. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS: I observe 2 chemical bottles, placed on the drain board of the 3 comp sink, by clean utensils. Store <br /> chemicals away from clean utensils immediately. Corrected on site. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents,bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> FA0002789 PRO162652 SCO01 08/30/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />