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Time In: 10-15 am <br /> Time Out: 12:00 pm <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: Taco Bell #31532 Date: 03/23/2017 <br /> Address: 1968 Daniels St, MANTECA 95337 <br /> Owner/Operator: OCAT INC Telephone: (209)529-6802 <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth buckets at the prep line are 0 ppm Cl. Provide sanitizer level at 100 ppm Cl (minimum). <br /> Correct today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Stephonn Smith Expiration Date:October 27,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> jalapenos--drive--33.00°F restroom hand sinks--100.00°F <br /> sausage crumbles--drive--209.00°F sausage patty--drive--177.00°F <br /> mop sink--121.00°F beans--dine--165.00°F <br /> scrambled eggs--drive--147.00°F seasoned beef--dine--184.00°F <br /> seasoned beef- drive 166.00°F cubed chicken--dine--185.00°F <br /> diced tomatoes--dine--37.00°F steak--dine--194.00°F <br /> rice--dine--162.00°F wash water--113.00°F <br /> retherm water--195.00°F beans--drive--148.00°F <br /> 2 door hot hold cabinet--drive thru--163.00°F shredded chicken--dine--185.00°F <br /> shredded cheese--drive--36.00°F shredded cheese--dine in--41.00°F <br /> walk-in--39.00°F 2 door hot hold cabinet--dine in--158.00°F <br /> sour cream--dine--38.00°F 1 comp prep sink--127.00°F <br /> diced tomatoes--drive--36.00°F 4 door prep--35.00°F <br /> NOTES <br /> FA0023297 PRO540762 SCO01 03/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />