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Environmental Health Department <br />Facility Name and Address: DEL TACO #720, 1194 E YOSEMITE AVE, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Prep sink has a very loose water faucet. Repair in 1 week. <br />3 comp sink water faucet is leaking though water is turned off. Repair in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: Drive thru window air curtain is turned off during my inspection. Keep the air curtain plugged in at all <br />times to have your facility vermin proof. Corrected on site. <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 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 109 <br />Expired <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Prep sink -- 120.00º F Lettuce -- Ice bath/ by griddle -- 41.00º F <br />1 CO2 tank -- 137.00º L Hand sink -- Men rest room -- 101.00º F <br />Beef -- Hot Hold/ Prep line -- 135.00º F Rice -- Hot Hold/ Prep line -- 138.00º F <br />Chicken -- Hot Hold/ Prep line -- 147.00º F Burger patties -- Ice bath/ by griddle -- 39.00º F <br />Tomatoes -- Ice bath/ by griddle -- 41.00º F Walk in cooler -- 41.00º F <br />Mop sink -- 121.00º F 1 CO2 tank -- 20.00º L <br />Chili sauce -- Hot Hold/ Prep line -- 157.00º F Beans -- Hot Hold/ Prep line -- 145.00º F <br />4 D reach in cooler/ under prep table -- Prep line -- 45.00º F 2 D Cres Cor warmer -- 145.00º F <br />Cheese -- Ice bath/ by griddle -- 41.00º F Hand sink -- Women rest room -- 102.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food handler cards are valid and on site. <br />Chlorine and QUAT test strips are available on site. <br />Facility is using chlorine sachets to set sanitizer buckets. <br />Salsa, lettuce, diced tomatoes and shredded cheese kept on 4 hours time control. <br />All potentially hazardous food on the hot hold is 135F and above. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0014320 PR0519144 SC001 05/03/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD