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Time In: R-00 am <br /> Time Out: 8:25 am <br /> Q�4�tN. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. �a Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: EL TAPATIO MY28143 Date: 10/19/2015 <br /> Address: 730 S CALIFORNIA ST,STOCKTON 95203 <br /> Owner/Operator: LOPEZ, FRANCISCO & MARIA I Telephone. <br /> Program Element: 1635- MOBILE FOOD PREPARATION UNIT(MFPU) <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: Food manager certificate not available two years in a row. Provide by 1 week <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: Cold box not cold enough. Shall be kept at 41 F or lower. <br /> CAL CODE DESCRIPTION.Potentially hazardous foods shall be held at or below 41145'F orator above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Gaps in area underneath 2 comp sink. Seal with silicone. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 00 ppm Heat: °F Water/Hot Water Ware Sink Temp: 155°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 140 OF <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> steam table—170.00° F cold box—49.00° r <br /> NOTE <br /> Do not issue permit until food manager certificate is provided <br /> FA0015403 PRO522610 SCO01 10/19/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />