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Time In: 120 pm <br /> Time Out: 2:14 om <br /> Pgv�tY San Joaquin County <br /> �Q.��•cGG <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.sigov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: DEL TACO#720 Date: 05/22/2017 <br /> Address: 1194 E YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: ALL US TACOS Telephone: (510)713-0829 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043505 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00043505 states: "COMPLAINANT ALLEGES THE STEAMER IS NOT WORKING PROPERLY AND IS NOT HEATING <br /> FOOD TO CORRECT TEMPERATURE FOR APPROXIMATELY 2 WEEKS." <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> asada--steam table--126.00°F asada--HH--162.00°F <br /> taco meat--steam table--136.00°F rice--steam table--154.00°F <br /> pinto beans--steam table--130.00°F black beans--HH--154.00°F <br /> retherm water--183.00°F chicken--hot hold(HH)--166.00°F <br /> salsa coming out of retherm--180.00°F <br /> NOTES <br /> Upon arrival,the Manager was not aware of the complaint. He is aware that the steam table is not functioning properly.A part <br /> has been ordered for the steam table. <br /> Per Manager,food from the dry storage(salsa, etc.)and walk-in cooler(taco meat, beans, rice, etc.)go into the re-thermalizer <br /> for 30 minutes. Hot food is then kept hot in the CresCor hot hold cabinet or put on the steam table prep line. He states that the <br /> hot food is only held for 4 hours. Carne asada and chicken are cooked on the grill and then put into the hot hold cabinet. <br /> Observations this date: <br /> 1) Re-therm water and food coming out of the re-therm are 180F+ <br /> 2) Hot food in the hot hold cabinet are 160F+ <br /> 3)Some of the food at the steam table is below 130F and past the 4 hours(asada is past the written log time of 1:15pm) <br /> MAJOR Violation. <br /> Corrective action required: <br /> 1)All hot food coming from the hot hold cabinet shall remain on the steam table for 4 hours maximum until the steam table is <br /> repaired. (this may contradict internal policy hold times, so re-educate all employees that all hot food shall be discarded 4 <br /> hours after being placed at the stream table. <br /> FA0014320 C00043505 SCO04 05/22/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />