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SAN JOAQUIN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA COSTA TAQUERIA, 205 MOFFAT BLVD, MANTECA 95336 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe dirty utensils, placed in the sanitizing compartment and air dry drain board of the 3 comp sink. <br /> Remove dirty utensils to washing compartment, clean and sanitize ware wash sink today for proper manual washing <br /> procedure. Repeated violation. <br /> I observe dirty utensil placed in the mop sink. Remove utensil immediately to be washed in the 3 comp sink. Mop sink <br /> should be used only to dispose the waste water. Repeated violation. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:2 CO2 tanks are unsecured. Secure tanks today. Corrected on site. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Prep sink water faucet is loose. Secure the faucet 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jorge Avila Expiration Date:January 20,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 142°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 142°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Fried beans--Hot hold/cook line--148.00°F Mop sink--154.00°F <br /> shredded cheese--3 D cold hold/cook line--48.00°F 2 D reach in cooler/under prep table--Cook line--41.00°F <br /> Prep sink--120.00°F Hand sink--Rest room--101.00°F <br /> Cooked pork--Hot hold/cook line--167.00°F 4 CO2 tanks--80.000 L <br /> 3 D reach in cooler/under prep table--Cook line--47.00°F 3 D display cooler--Back--41.00°F <br /> Front hand sink--101.00°F Salsa--3 D cold hold/cook line--49.00°F <br /> Cooked beef--Hot hold/cook line--150.00°F cooked rice--Hot hold/cook line--138.00°F <br /> Walk in cooler/produce Outside facility--49.00°F <br /> FA0001040 PRO167521 SCO01 03/22/2022 <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 />