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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:TACO HOUSE MEXICAN GRILL Date: 07/12/2024 <br /> Address: 5066 WEST LN, STOCKTON 95210 <br /> Owner/Operator: TACO HOUSE MEXICAN GRILL Telephone: (209)765-5413 <br /> Program Element: 1625- RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: Routine Reinspection on or after: 07/26/2024 <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Employees food was on the service counter. A soda cup without a lid was on the prep table. Employees are <br /> required to eat in the designated breakroom or the dining area. The soda cup must have a lid if being consumed in the kitchen <br /> area. <br /> CALCODE DESCRIPTION:No employees shall eat,drink,or smoke in any work area.(113977) <br /> This is(Minor-Food)Violation. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk in refrigerator is not cold enough at 48 F, the true 1 door prep is not cold enough at 48 F, and the <br /> salsa at the salsa bar is not cold enough at 49 F. Decrease and maintain all refrigerators and salsa 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 /> This is(Minor-Food)Violation. <br /> #9 Cooling Methods <br /> OBSERVATIONS:Beans an rice are being cooled in the original pot.The temperature is still over 170 F after approximately 1 <br /> hour. Transfer the food into shallow containers to cool the product down faster before covering and transferring to the walk in <br /> refrigerator. <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 /> PRO162652 07/12/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />