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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TACO BELL#34197, 1421 W COLONY RD, RIPON 95366 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Drive thru window is not self closing and the air curtain is off during my inspection. Provide self closing <br /> window or connect the air curtain to be functional with window use. Correct in 2 weeks. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor at the washing area has spill and floor at the prep line and underneath the fryers station have <br /> grease and food debris. Clean these area today and as needed. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kassandra Carrasco Expiration Date: February 26,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 95°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Shredded chicken--Hot hold-- 143.00°F fried beans--hot hold--154.00°F <br /> Cooked rice--Hot hold--166.00°F diced tomatoes--Cold hold--39.00°F <br /> 1 comp prep sink--115.00°F Shredded cheese--Cold hold--40.00°F <br /> Hand sink non adjustable--Women rest room--100.00°F Rt 2 D cooler--Under cold hold--33.00°F <br /> Mop sink--120.00°F Hand sink--Men rest room--101.00°F <br /> Left 2 D cooler--Under cold hold--36.00°F Front hand sink--86.00°F <br /> 2 D warmer--By prep line--165.00°F 2 D warmer--By fryers line 150.00°F <br /> Salsa--Cold hold--40.00°F Taco meat--Hot hold--154.00°F <br /> Walk in cooler--41.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Sanitizer bucket is set up with QUAT 200 ppm <br /> All food on the cold hold is at 41 F or below and all food on the hot hold is at 135F and above. <br /> Food safety training is conducted in house and completed for 2019 and done on yearly basis. <br /> As per manager,the front hand wash station will be replaced with a new non adjustable one. Provide 100F-108F in the new <br /> hand station. <br /> FA0017821 PR0526339 SCO01 01/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />