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Environmental Health Department <br />Facility Name and Address: TAQUERIA YVETTE, 947 E YOSEMITE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: I observe 3 ceiling vents, by the hood at the cooking area, have dirt build up. Clean ceiling vents in 1 <br />week. <br />Floor, underneath the fryers, has oil and food debris. Clean floor today and as needed. <br />Floor, underneath the walk in cooler storage shelves, 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 /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: Men rest room hand wash station is lacking hand wash sign. Post hand wash sign in 1 week. <br />CALCODE DESCRIPTION: Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br />hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and <br />utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br />such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br />post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). Proper posting of <br />nutritional information at facilities with 20 or more chains in California (114094). <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 /> 50 141 <br /> 118 <br />Raudel Delgado March 28, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Prep sink -- 154.00º F Cooked pork -- Hot hold -- 164.00º F <br />2 CO2 tanks -- 40.00º L -- 20lbs each Guacamole -- Cold hold -- 40.00º F <br />2 Sliding D display cooler -- Front counter -- 35.00º F Shredded cheese -- Cold hold -- 41.00º F <br />Cooked rice -- Hot hold -- 140.00º F Walk in cooler -- 41.00º F <br />Mop sink -- 121.00º F 2 CO2 tanks -- 100.00º L -- 50lbs each. <br />Salsa -- Cold hold -- 49.00º F Cooked chicken -- Hot hold -- 178.00º F <br />Sliced tomatoes -- Cold hold -- 46.00º F 6 D Traulsen cooler -- 38.00º F <br />Fried beans -- Hot hold -- 145.00º F 2 D True reach in cooler/ under prep table -- Cooking area -- <br />40.00º F <br />Cooked beef -- Hot hold -- 154.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets are set up with chlorine 100ppm. <br />Chlorine test strips are available. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001409 PR0161041 SC001 11/30/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD