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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TACO HOUSE MEXICAN GRILL, 5066 WEST LN, STOCKTON 95210 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed dust build up on ceiling and ceiling vents in kitchen. Clean within 1 week and maintain clean. <br /> Observed ceiling panel coming above front cooking area. Repair/replace within 2 weeks. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 137°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr Everest display--front area--41.00°F beef(hot hold)--steam table--150.00°F <br /> rice(hot hold)--steam table--152.00°F walk-in--48.00°F <br /> beans(hot hold)--steam table--142.00°F diced tomatoes(cold hold)--2 dr Everest prep top--48.00°F <br /> shredded cheese--counter tray--61.00°F guacamole(cold hold)--2 dr Everest prep top--50.00°F <br /> hand sink--warewash area--104.00°F cooked onions(hot hold)--griddle--145.00°F <br /> bacon--counter tray--73.00°F 2 dr Everest reach-in w/prep top--front area--52.00°F <br /> cooked jalapenos(hot hold)--griddle--120.00°F hand sink--restroom--100.00°F <br /> cheese(cold hold)--2 dr Everest reach-in--53.00°F beef(hot hold)--griddle--180.00°F <br /> 2 chef drawers- under back range--41.00°F hand sink--front area--100.00°F <br /> pork(hot hold) steam table--136.00°F 2 chef drawers--under front griddle--49.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer bucket-200 ppm chlorine. <br /> Discussed report with Adriana Aguila, Employee. <br /> No signature captured. <br /> Maintain a copy of this report 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: DARIA AFONSKAIA Phone: (209)616-3035 <br /> FA0002789 PRO162652 SCO01 06/22/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 5 of 5 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 />