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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Time In: 10.30 am <br /> Time Out: 11:42 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA MANTECA Date: 01/13/2020 <br /> Address: 275 W LOUISE AVE, MANTECA 95336 <br /> Owner/Operator: LEYENDAS INC Telephone: (209)239-2713 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:3 food handler cards for newly hired employees are not available on site. Provide food handler cards in <br /> 30 days. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Potentially hazardous hot food on the hot hold have temp below 135F and food is prepared 2 hours ago. <br /> Reheat food at 165F for 15 sec at least and keep it on the hot hold to be at 135F and above at all times. 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizing comp of the 3 comp sink has chlorine 50 ppm. Provide chlorine 100 ppm today. Corrected on <br /> site. chlorine is 100 ppm now. <br /> Sanitizer buckets are not set up. Set up sanitizer bucket with chlorine 100 ppm today. Corrected on site. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS: I observe one flies sticky tape with dead flies hanging from the ceiling at the middle of the back kitchen. <br /> Remove the tape and provide other methods for flies control like zap trap or any flies control approved measures. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0007293 PR0506236 SCO01 01/13/2020 <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 />