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° r I Environmental Health Department <br /> SAN-6-JOAQU <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: TAQUERIA YVETTE INC, 947 E YOSEMITE AVE , MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe ceiling vents, by the hood at the cooking area, by washing area and prep area, have dirt build <br /> up. Clean ceiling vents in 1 <br /> week. <br /> Floor, underneath cooking equipment, has grease and food debris. Clean floor today and as needed. <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: Fabian Hernandez Expiration Date:January 15,2029 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 129°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked chicken--Hot hold--149.00°F Shredded cheese--Cold hold/prep line--41.00°F <br /> Cooked pork--Hot hold--178.00°F Hand sink--Women rest room--91.00°F <br /> 4 drawers cooler--Under griddle--33.00°F 2 Sliding D display cooler--Front counter--39.00°F <br /> Prep sink--125.00°F 2 CO2 tanks--40.000 L <br /> Mop sink--130.00°F Walk in cooler--41.00°F <br /> Guacamole--Cold hold/prep line--40.00°F Salsa--Cold hold/prep line--51.00°F--Food is just prepared <br /> before held it on the hold unit. <br /> Fried beans--Hot hold--143.00°F Sliced tomatoes--Cold hold/prep line--45.00°F <br /> Cooked rice--Hot hold--152.00°F 2 D True reach in cooler/under prep table--Cooking area-- <br /> 41.00°F <br /> 6 D Traulsen cooler--47.00°F Cooked beef--Hot hold--147.00°F <br /> Hand sink--Men rest room--91.00°F <br /> NOTES <br /> Change of ownership occured since Jan 5th 2024. <br /> All food handler cards are valid and on site. <br /> Bleach is used to sanitize surfaces and utensils. <br /> Chlorine strips on site. <br /> Sanitizer buckets are set up with chlorine 200ppm. <br /> Okay to operate. <br /> Obtain permit asap. <br /> Seats: 60 <br /> PE1625 $376 for the new permit <br /> 5021 form to be updated. <br /> FA0001409 SR0087777 SC061 03/01/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 2 of 3 Food Program Service Request Inspection Report <br />