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r I Environmental Health Department <br /> SANJOAQU <br /> CUBIT <br /> GreotrrB55 grows here Time In: 10.38 am <br /> Time Out: 11:03 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#35900 Date: 09/05/2023 <br /> Address: 608 W LODI AVE, LODI 95240 <br /> Owner/Operator: BRENT FLYNN Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed build-up on the soda machine nozzles located in the dine in area. Clean and sanitize daily to <br /> prevent contamination of beverages. Correct today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Taylor Eddy Expiration Date:July 25,2028 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> taco meat -dine in side hot hold--141.00°F 2 door hot hold--drive thru side--140.00°F <br /> hand sink--front--100.00°F 3 comp--121.00°F <br /> mop sink--131.00°F hand sink--back--103.00°F <br /> walk in -41.00°F hand sink--Men's restroom--100.00°F <br /> onions- drive thru prep line--40.00°F 2 door hot hold--dine in side--138.00°F <br /> prep sink--121.00°F taco meat--drive thru side hot hold--136.00°F <br /> cheese--dine in prep line--40.00°F <br /> NOTES <br /> No comment entered. <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: FRANCISCO RUIZ Phone: (209)616-3032 <br /> FA0000438 PRO162426 SCO01 09/05/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 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 />