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Program Element: 1603 - FOOD PLAN CHECK (1 HR MIN) Telephone: () - Requestor: Inspection Type: 2160 - Field Activity/Other Inspection Address: 355 N GUILD AVE , LODI 95240 Date: 08/04/2025Name of Facility: EL TACAZO DE CLEO Mobile Food Facility Service Request Inspection Report Request #: AP2502415 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: One person will be required to have a 5-year food manager certificate 60 days after permit issuance. Additional employees that will be handling food will be required to obtain the 3-year food handler certificate 30 days from the date of hire. Obtain certificates and maintain copies on site. Provide a copy of the 5-year food manager certificate to cmuro@sjgov.org within 60 days. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: The paper towel and soap dispensers were empty. Refill prior to operation. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: The steam table’s temperature was not demonstrated during the inspection . Ensure the steam table temperature is set to maintain food items at 135 F minimum prior to use. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Page 1 of 3EHD 16-23 Rev. 09/16/2020 Mobile Food Facility Service Request Inspection Report AP2502415 SC2160 08/04/2025