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COMPLIANCE INFO_2011-2019
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PR0161475
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COMPLIANCE INFO_2011-2019
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Entry Properties
Last modified
10/28/2020 3:49:10 PM
Creation date
8/14/2019 8:26:12 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2011-2019
RECORD_ID
PR0161475
PE
1625
FACILITY_ID
FA0003044
FACILITY_NAME
TACO BELL #30748
STREET_NUMBER
2320
Direction
N
STREET_NAME
TRACY
STREET_TYPE
BLVD
City
TRACY
Zip
95376
APN
23303002
CURRENT_STATUS
01
SITE_LOCATION
2320 N TRACY BLVD
P_LOCATION
03
P_DISTRICT
005
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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Time In: 1-15pm <br /> Time Out: 1:59 pm <br /> �...Q ...P San Joaquin County <br /> y� 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 /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#30748 Date: 04/26/2016 <br /> Address: 2320 N TRACY BLVD, TRACY 95376 <br /> Owner/Operator: GOLDEN GATE BELL. LLC Telephone: (925)621-2600 <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Soda bag on the floor. Corrected. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Walk-in door not fully closing. Correct immediately. <br /> Warmer(south side)has a loose screw at bottle handle. Correct in 2 weeks. <br /> Dirty dishes stored above tortillas'box. Boxes have food build-up. Stop this practice. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light cover cracked. Replace in 2 weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Genver Fernandez Expiration Date:August 28,2017 <br /> Warewash Chlorine(Cl): ppm Heat: 120°F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FA0003044 PRO161475 SCO01 04/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />
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