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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <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: Expired Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 106°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Fried beans--Hot hold/cook line--128.00°F Cooked beef--Hot hold/cook line--154.00°F <br /> cooked rice--Hot hold/cook line--145.00°F Salsa--3 D cold hold/cook line--49.00°F <br /> 3 D reach in cooler/under prep table--Cook line--44.00°F shredded cheese--3 D cold hold/cook line--41.00°F <br /> Prep sink--122.00°F 4 CO2 tanks--80.001 L--20lbs each. <br /> 2 D reach in cooler/under prep table--Cook line--38.00°F Hand sink--Rest room--104.00°F <br /> Mop sink--135.00°F 3 D display cooler--Back--40.00°F <br /> Cooked pork--Hot hold/cook line--149.00°F <br /> NOTES <br /> Sanitizer bucket at the front of the house is set up with chlorine 100ppm. <br /> Bleach is available on site. <br /> All food handler cards are valid and 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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001040 PRO167521 SCO01 01/19/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />