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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:06 am <br /> Time Out: 12:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TAQUERIA LA MEXICANA Date: 07/29/2020 <br /> Address: 2610 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: MELENDEZ, DANIEL D Telephone: (209)386-3933 <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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The walls and ceiling in the prep area(above steam table and prep line)are dusty. Clean and sanitize <br /> walls and ceiling by 1 week. <br /> The wall in the walk-in cooler(above the cheese)has some mold growth. Clean and sanitize today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Leticia Melendez Expiration Date: February 14,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door True prep--40.00°F 1 door hot hold cabinet--137.00°F <br /> 1 comp prep sinks(x2)--130.00°F bar 2 door True keg--40.00°F <br /> shrimp--40.00°F bar 2 door True--39.00°F <br /> pico de gallo--40.00°F walk-in cooler--40.00°F <br /> 2 door True(flan)--41.00°F pinto beans--162.00°F <br /> pastor--169.00°F shrimp--187.00°F <br /> rice--174.00°F chicken--167.00°F <br /> 3 door True prep--34.00°F <br /> NOTES <br /> FA0020095 PR0531206 SCO01 07/29/2020 <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 />