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J <br /> Environmental Health Department <br /> A N0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:TAQUERIA LOS CAZADORES Date: 07/29/2024 <br /> Address: 2282 E YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: TAQUERIA LOS CAZADORES Telephone: (209)629-8389 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: Routine Reinspection on or after: 08/12/2024 <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 <br /> closure of the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Hand sink is lacking paper towels. Provide paper towels today. Corrected on site. <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(f)) <br /> This is(Major)Violation. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Walk in cooler, cooked beans in big container,fried beans, shredded cheese, raw meat, held in the walk in <br /> cooler unit, have temp at 50F, 57F,48F,47F and 48F respectively. <br /> Provide 41 F or below today. <br /> Spoiled food is discarded voluntarily by the person in charge. <br /> Salsa, cooked beans on the salad bar, are above 50F. Provide 41 F or below today. <br /> Spoiled food is discarded voluntarily by the person in charge. <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 /> This is(Major)Violation. <br /> #9 Cooling Methods <br /> OBSERVATIONS: I observe big plastic container of cooked beans held in the walk in cooler from the day before to be cooled to <br /> 41 F. Stop this practice immediately. Store cooked food in shallow container and rapidly place container in cooling unit to reach <br /> 41 F or below within 6 hours, or adopt any of the approved method listed below in the provided code. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F,within 2 hours,and then from <br /> 70#F to 41#F,within 4 hours.Cooling shall be by one or more of the following methods:in shallow containers;separating food into <br /> smaller portions;adding ice as an ingredient;using an ice bath,stirring frequently; using rapid cooling equipment;or using containers <br /> that facilitate heat transfer.(114002, 114002.1) <br /> This is(Minor-Food)Violation. <br /> PRO538934 07/29/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR <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 />