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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: LA COSTA TAQUERIA, 205 MOFFAT BLVD, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jorge Arturo Avila Expiration Date:April 10,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 103°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked beef--Steam table--173.00°F 3 D reach in cooler/under prep table--Cook line--46.00°F <br /> 1 D coca cola cooler--41.00°F Walk in cooler--46.00°F <br /> Fried beans--Steam table--145.00°F prep sink--125.00°F <br /> Salsa--3 D reach in cooler/cook line--46.00°F Mop sink--124.00°F <br /> 3 D display cooler--41.00°F Cooked rice--Steam table--143.00°F <br /> 2 D reach in cooler/under prep table--Cook line--38.00°F hand sink--Customer rest room--105.00°F <br /> Cooked pork--Steam table--165.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> Oyster 90 days tags are available on site. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: ? Name and Title: Jorge Avila, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001040 PRO167521 SCO01 02/28/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />