Laserfiche WebLink
SA IIIc J UHQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl : 10:35 am <br /> ._ <br /> ^'•ti7F Opt�� Greotness grows Frere, <br /> Timee OOutut: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DEL TACO#720 Date: 04/15/2019 <br /> Address: 1194 E YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: ALL US TACOS Telephone: (510)713-0829 <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;113700.All <br /> violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:No sanitizer was detected at the sanitizing compartment of the 3 comp sink.The hose to the sanitizer <br /> bag was not tightly sealed and did not dispense into the compartment. Manager stated that the sanitizer was recently <br /> changed because the bag was new. <br /> *Corrected on site-200ppm quat* <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Abraham Ochoa Expiration Date:April 27,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 0 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> ground beef--steam--183.00°F Crescor warmer--160.00°F <br /> steak--steam--146.00°F yellow cheese--prep line--43.00°F--Time-temperature control <br /> 4 hours <br /> 1 comp--120.00°F black beans--steam--180.00°F <br /> walk in--40.00°F 2 dr reach in--dt--41.00°F <br /> patty--prep cooler top on ice--41.00°F tomatoes--prep cooler top on ice--34.00°F <br /> refried beans--steam--170.00°F beans--steam--170.00°F <br /> rice--steam--168.00°F white cheese--prep line--47.00°F--Time-temperature control <br /> 4 hours <br /> chicken--steam--180.00°F red sauce--steam--166.00°F <br /> hand sink- men's rr--108.00°F mop--123.00°F <br /> tomatoes prep line--47.00°F--Time-temperature control 4 <br /> hours <br /> NOTES <br /> FA0014320 PRO519144 SCO01 04/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />