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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.46 am <br /> Time Out: 11:39 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DEL TACO#720 Date: 07/13/2023 <br /> Address: 1194 E YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: ALL US TACOS Telephone: (510)713-0829 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/27/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front hand sink, at the drive thru station, has temporary soap bottle with pump to wash hands. Provide <br /> soap from dispenser mounted to the wall in 1 week. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:4 D reach in cooler/under prep table, at the prep line, and the walk in cooler have temp at 46F and 44F <br /> respectively. Provide 41 F or below today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Salsa, lettuce, diced tomatoes and shredded cheese to be kept on 4 hours time control.Time control log <br /> is not maintained. Food items temp varying between 48F and 53F(within the 4 hours time control). Maintain the log. <br /> Corrected on site. <br /> Manager took all food items to the walk in cooler and new batch of salsa, shredded cheese, diced tomatoes are pulled to the <br /> prep line with time control stickers on. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Exterior surfaces of the cooking equipment at the cook line, have grease accumulation. Clean surfaces <br /> today and as needed. <br /> hood filters, above the fryers and the griddle, have grease accumulation. Clean hood filter plates today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0014320 PR0519144 SCO01 07/13/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <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 />