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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA LA ESTRELLA, 1361 E YOSEMITE AVE, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, under the front hand sink, has water spill. Clean the floor today and as needed. <br /> Floor and hard to reach corners, underneath the cooking equipment and the cooling units at the cooking area, have grease, <br /> build up and food debris. Clean the floor today and as needed. <br /> Floor and hard to reach corners, at the back prep area,washing area and under walk in cooler storage shelves, have build <br /> up and food debris. Clean the floor today and as needed. <br /> Walls, in walk in cooler, have build ups. Clean walls 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: Alejandro Sanchez Expiration Date:June 10,2026 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 68°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 68°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked beans--Hot hold/cook line--164.00°F Hand sink--Rest room--68.00°F <br /> 4 drawers cooler/under griddle--Cook line--41.00°F 1 comp sink--Juice station--68.00°F <br /> Mop sink--68.00°F Cooked rice--Hot hold/cook line--150.00°F <br /> 2 D Bev Air reach in cooler/under prep table--Prep line/by hot 2 D True cooler--Back/prep area--33.00°F <br /> hold unit--41.00°F--All food items held on it,have temp at 41 F <br /> or below. <br /> 1 CO2 tank--50.000 L Walk in cooler--41.00°F <br /> Cooked pork--Hot hold/cook line--178.00°F Prep sink--68.00°F <br /> 4 Drawers reach in cooler/under prep table/seafood--Front-- <br /> 39.00°F--All food items held on it,have temp at 41 F or below. <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm at the back prep area and front juice station. Chlorine strips are on site. <br /> Food items on the cold hold, are at 41 F or below. <br /> Food items on the hot hold, are at 135F or more. <br /> Majority food handler cards are valid and on site. <br /> RE INSPECTION IS REQUIRED TOMORROW. <br /> FA0004553 PR0500060 SCO01 04/16/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />