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SAN J O A Q U I N Environmental Health Department <br /> ` <br /> COUT Time In: 11:00 am <br /> Time Out: 11:30 am <br /> i�C1FaR'' Greorness grows he <br /> Food Program Service Request Inspection Report <br /> Name of Facility: KUMAR MANAGEMENT CORP. II INC. DBA TACO BELL#041345 Date: 04/06/2023 <br /> Address: 3507 W HAMMER LN , STOCKTON 95219 <br /> Requestor: N/A Telephone: <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086515 <br /> Inspection Type: 061 -CONSULTATION <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing <br /> solution has concentration of a minimum of 200 PPM quat for proper sanitation of dishes and utensils. Correct within seven <br /> days. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kurt Kaestener Jr. Expiration Date: November 05,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink--120.00°F Beans--Hot hold-drive thru--151.00°F <br /> Hand sink--Left restroom -101.00°F Beef--Hot hold-front counter--167.00°F <br /> Two door Crescor warmer Right side--136.00°F Walk-in cooler--41.00°F <br /> Cheese--Two door prep cooler-drive thru--40.00°F Hand sink Right restroom--100.00°F <br /> Hand sink--Back--102.00°F Prep sink 121.00°F <br /> Carbon dioxide--300.00°L Diced tomatoes--Tow door prep cooler-front counter -40.00°F <br /> Two door Crescor warmer--Left side--141.00°F <br /> NOTES <br /> Consultation inspection for ownership change. No major violations.Time given for correction of minor violations. No <br /> re-inspection. <br /> Ok to issue permit once permit fee is paid ($376)and updated 5021 is received. <br /> PE 1625 <br /> Official inspection report was emailed to operator. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> FA0002197 SR0086515 SC061 04/06/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />