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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0UiN I <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 not turned on when the widow is open. Provide <br /> self closing window/provide functional air curtain 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 prep line, is greasy and has food debris. Clean floor 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: Julia Caustrita Expiration Date:January 29,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 97°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink 120.00°F Walk in cooler--41.00°F <br /> Prep sink 128.00°F 2 D warmer--By fryers station--138.00°F <br /> Cooked beef--Hot hold--149.00°F Non adjustable hand sink--Front--98.00°F <br /> Salsa--Cold hold--40.00°F 2 D warmer--By prep line--149.00°F <br /> Shredded cheese--Cold hold--41.00°F Diced tomatoes--Cold hold--41.00°F <br /> Shredded chicken--Hot hold--145.00°F 1 CO2 tank--200.000 L <br /> Guacamole--Cold hold--41.00°F Taco meat--Hot hold--154.00°F <br /> Rice--Hot hold--164.00°F Fried beans--Hot hold--168.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm and QUAT test strips are available. <br /> All food items on both hot holds, at the prep lines, have temp at 135F or more. <br /> All food items on the cold hold at the prep lines, have temp at 41 F or below. <br /> Food safety training is conducted to all employees in house and repeated annually. <br /> FA0017821 PR0526339 SCO01 12/28/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />