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�...Q .. C San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd 4�IFO'Rt� Food Program Official Inspection Report Facility Name and Address: TAQUERIA LA ESTRELLA, 1361 E YOSEMITE AVE, MANTECA 95336 #33 Nonfood Contact Surfaces Clean OBSERVATIONS:The hood above the fryer is greasy.The hood filters at both hoods require cleaning. Clean and sanitize by 2 weeks. CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:There is a flat top grill (approximate size is Tx 5')to the right of the hand washing sink.This unit is not positioned underneath a hood. Position this grill underneath a hood, or discontinue use of this equipment. Correct today. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Salvador Fonseca Expiration Date:October 26,2016 Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 147°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 112°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS beef--chef drawer--48.00°F 2 door True--30.00°F refried beans--steam table--198.00°F chicken--chef drawer--43.00°F ham--chef drawer--49.00°F shrimp--chef drawer--40.00°F sour cream--cold table--44.00°F 2 door cold prep--44.00°F pastor/rotisserie--94.00°F--Unit turned up. Rechecked at 148F. carnitas--chef drawer--45.00°F chorizo chef drawer--38.00°F lengua--steam table--165.00°F walk-in--44.00°F mop sink--120.00°F steam table water--212.00°F chile relleno--chef drawer--44.00°F 1 door cold prep(seafood)--35.00°F restroom hot water--hand sink--133.00°F shredded cheese-white--41.00°F shrimp--cooked--168.00°F pinto beans--steam table--168.00°F salsa--customer self-serve--40.00°F cut melon--64.00°F--Per employee,melon was just cut 3 door True--40.00°F (cantaloupe). ceviche--37.00°F rice--steam table--122.00°F--Reheated to 165F in microwave tripe--walk-in cooler -49.00°F shredded cheese-yellow/orange--54.00°F--Returned to prep unit. NOTES wiping cloth buckets 100-200 ppm Cl A re-inspection will occur on or after 3-28-16 FA0004553 PRO500060 SCO01 03/14/2016 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR