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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 11.40 am <br /> Time Out: 1:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO HOUSE MEXICAN GRILL Date: 08/20/2021 <br /> Address: 5066 WEST LN, STOCKTON 95210 <br /> Owner/Operator: MATUTE, EDIL Telephone: (209)765-5413 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hand wash sink in the front food prep area was blocked by the tortilla maker. Move this machine out <br /> of the way of the hand wash sink. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:A soda cup was observed on the prep table. Personal food items are not allowed on the prep table. <br /> Employees may use covered drinks if no possible contamination is possible on dry storage shelves or the sink area. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk in ref is not cold enough at 47 F. The chef drawers of the front grill are not cold enough at 48 F. <br /> Decrease and maintain these refrigerators to 41 F or lower by 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:The food prep sink had some meat covered with water. Defrost meat under running cold water or in the <br /> refrigerator. <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 /> FA0002789 PRO162652 SCO01 08/20/2021 <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 />