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SAN J 0 A Q U I N Environmental Health Department <br /> CC)U NTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA LA ESTRELLA, 1226 W LATHROP RD, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Salsa--Cold hold/front--41.00°F tomatoes--Cold hold/front--41.00°F <br /> 1 D reach in cooler/under prep table--Front/blending station-- Mop sink--132.00°F <br /> 37.00°F <br /> Hand sink--Rest room--104.00°F Front hand sink--104.00°F <br /> 1 CO2 tank--137.000 L <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> 90 days oyster tags are available on site. <br /> Re inspection is required in 2 weeks. <br /> All food items on hot hold at cook line have temp at 135F or more. <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 /> FA0019003 PR0528056 SCO01 05/24/2021 <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 />