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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 11:40 am <br /> Time Out: 12:17 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#30748 Date: 07/05/2019 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Observed an employee wash, rinse and sanitize a pair of scissors. The scissors were only dipped into <br /> the sanitizer then placed on the shelf to air dry. Ensure all dishes, utensils, and equipment has a contact time of 1 minute <br /> minimum in the sanitizer. Correct today. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: William Wong Expiration Date: February 17,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shredded chicken--201.00°F retherm water--197.00°F <br /> 2 door hot hold cabinet-right unit 163.00°F steak--170.00°F <br /> pico de gallo--38.00°F rice--170.00°F <br /> taco meat--156.00°F restroom hand sinks--100.00°F <br /> walk-in cooler--40.00°F 3 cheese bleand--39.00°F <br /> fries-hot hold--145.00°F beans--174.00°F <br /> 2 door hot hold cabinet-left unit--167.00°F iced tomatoes--38.00°F <br /> shredded cheese--34.00°F <br /> FA0003044 PRO161475 SCO01 07/05/2019 <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 />