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Time In: 1-15 pm <br /> ip <br /> Time Out: 1'55 pm <br /> ap4Hlry,� San Joaquin County tetl". �- <br /> �z< Environmental Health Department P Na✓ <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Y•(S <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjg_ov.org/ehd <br /> dU..6.At' <br /> Mobile Food Facility Service Request Inspection Report <br /> Name of Facility: TACOS EL TARASCO Date: 10/15/2020 <br /> Address: 3338 CATHEDRAL CIR, STOCKTON 95212 <br /> Requestor: REYMUNDO LOPEZ MARIN, TACOS EL TARASCO Telephone: (209)406-3001 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0082666 <br /> Inspection Type: 523- Plan Check/Report Review PA D 5 y(p 3d <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 safety certificate and food handler cards are required by 60/30 days from opening. Email them to <br /> your inspector. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: Provide chlorine test strips <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(fg), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Provide probe thermometer <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. Athermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines.(114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: -F Water/Hot Water Ware Sink Temp: 143°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 143°F <br /> FOOD ITEM --LOCATION --TEMP 0 F--COMMENTS <br /> 1 door freezer--5.000 F 2 door prep—41.000 F <br /> steam table-- 171.000 F <br /> SR0082666 SC523 10/15/2020 <br /> EH 16-23 Rev.06/30/15 Page 1 of 2 Mobile Food Facility Service Request Inspection Report <br />