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n° rh Environmental Health Department <br /> fl <br /> v L-t� j COUNTY <br /> c 1 � Greatness grGws ber Time In: 10:55 am <br /> Time Out: 11:27 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: JALOS TAQUERIA Date: 06/18/2021 <br /> Address: 25456 S SCHULTE RD, TRACY 95377 <br /> Owner/Operator: REYNOSO GUTIERREZ, EDGARDO Telephone: (209)830-8066 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053930 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00053930 states: "COMPLAINANT ALLEGES THE SHRIMP WAS RAW AND STILL HAD VEINS.THEY ALSO WROTE <br /> ON THE FOIL AROUND THE BURRITO AND INK SEEPED ONTO BURRITO. COMPLAINANT HAS PICTURES." <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The kitchen hand sink soap and paper towel dispensers are empty/not dispensing. Refill the soap and <br /> paper towel dispensers at the kitchen hand sink today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The shrimp ceviche at the 2 door Turbo Air prep is 49F and the air temperature of the walk-in cooler is <br /> 49F. Decrease the temperature of the walk-in cooler and cold food to 41 F or below. Correct today. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed meet thawing out at room temperature(at the 1 comp prep sink and under the long prep <br /> table).When thawing food, use one of the following approved thawing methods: under cool running water, in the refrigerator, <br /> in the microwave, or during the cooking process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0020888 C00053930 SCO04 06/18/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />