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San Joaquin County <br />Environmental Health Department <br />1868 East HazeIton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www sjgov org/ehd <br />Food Program Official Inspection Report <br />Time In: 9:54 am <br />Time Out: 10:30 am <br />Name of Facility MARYS TAQUERIA#CA695197 Date: 10/31/2015 <br />Address: 3550 N WILSON WAY,STOCKTON 95205 <br />Owner/Operator: ALEJANDREZ, JERARDO 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 foodbome 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: Mary Sela lacks food handler's card. Provide in 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: 3D True 48 F. Provide 41 F or below <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 />#8 Use of Time as a Public Health Control <br />OBSERVATIONS: No documentation for time control of tomatoes and other potentially hazardous food (PHF) that is not <br />being temperature controlled (41 F or below). Provide documentation that PHF is served within 4 hours if time control is the <br />only control for PHF. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />#14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: No stopper for 3-comp sink for proper sanitizing of washed ware. Provide stopper in 1 day. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />FA0006329 PR0504785 SC001 10/31/2015 <br />END 16-23 Rev. 06/30/15 Page 1 of 2 Food Program OIR