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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#34216, 1968 DANIELS St, MANTECA 95337 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Empty boxes are placed on the floor by the back door. Remove items today for litter free facility. <br /> Drive through window air curtain is turned off and the window is kept open during inspection.Turn on/repair air curtain in <br /> one week to keep facility vermin proof. <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 walk in cooler, walk in freezer, at the prep line, at the fryer and the washing area, has food <br /> debris. Clean 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: Scott Teicheira Expiration Date: December 03,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Warmer--142.00°F Diced Tomatoes--Cold Hold--33.00°F <br /> Walk In Cooler--41.00°F Hand Sink--Women restroom--100.00°F <br /> Mop Sink--120.00°F Salsa--Cold Hold 35.00°F <br /> Fried Beans--Hot Hold--171.00°F Shredded Cheese Cold Hold--38.00°F <br /> Hand Sink--Drive through--104.00°F Cooked Rice--Hot Hold--164.00°F <br /> Black Beans--Hot Hold -150.00°F Prep sink--113.00°F <br /> Guacamole--Cold Hold 32.00°F Hand Sink--Men Restroom--100.00°F <br /> Shredded Chicken--Hot Hold--154.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> All Sanitizer Buckets are set up with 100 ppm Chlorine. <br /> All hand wash stations are fully supplied with soap and paper towels. <br /> Food handling training to all employees is held in house on yearly basis <br /> FA0023297 PR0540762 SCO01 03/03/2020 <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 />