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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.50 am <br /> Time Out: 12:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: HILDAS MEXICAN FOOD Date: 09/08/2022 <br /> Address: 2359 E WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: BARAJAS, JENNIFER& HERNANDEZ, HILDA Telephone: (209)915-4179 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 09/15/2022 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 2 dr reach-in w/prep top was 56 F, most of the food items inside the unit were above 50 F,only the <br /> salsa verde was 44 F and a red sauce was cooling inside the unit was 100 F. Keep potentially hazardous foods at 41 F or <br /> below at all times when cold holding. Do not store any perishable food items inside this unit until it provides and maintain 41 <br /> F or below. Corrected on site, the salsa verde and red sauce which was cooling inside the unit were relocated to a different <br /> unit and the salsa, mayo, salsa roja, mole, cheeses, and cut tomatoes inside the unit were discarded. <br /> Observed beef being dried on a rack on counter top. Per employee it was placed there about an 1 hour prior. The beef was <br /> 71 F. Potentially hazardous foods should be kept at 41 F or below if they are not being prepped or cooked. Discontinue <br /> drying practice unless permitted by the CDFA. Corrected on site. Owner placed beef in a tray and placed it in the 4 dr cooler. <br /> The 4 dr reach-in was 49 F. Provide 41 F or below at this unit 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The water at the prep sink and 3 comp sink was 108 F. Provide hot and cold water with hot water at 120 <br /> F minimum today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed raw meat stored over cheese container in 4 dr reach-in. Store raw food items separate or <br /> under non raw food items to prevent contamination. Correct immediately. <br /> Observed uncovered food items in 4 dr reach-in. Cover food items immediately to prevent contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0014510 PR0521367 SC333 09/08/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />