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�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA LA ESTRELLA, 1361 E YOSEMITE AVE, MANTECA 95336 <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed uncovered food in the walk-in cooler. Maintain all food covered at all times. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a can of WD-40 at the rear prep area. Remove WD-40 from the area. Corrected on site. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Lizbeth Mejia Expiration Date: March 20,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 1351 F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door True--40.00°F cabeza--hit hold--160.00°F <br /> pinto beans--hot hold--130.00°F shredded cheese--prep--41.00°F <br /> chile relleno--chef drawer--41.00°F carnitas--chef drawer--41.00°F <br /> restroom hand sinks--100.00°F 2 door True--43.00°F <br /> 1 door prep--seafood--40.00°F 2 door prep--air--45.00°F <br /> ceviche--38.00°F refried beans--reheated in microwave--166.00°F <br /> salsas salsa bar--41.00°F walk-in--52.00°F--air temp -receiving delivery-food temp is <br /> 46F <br /> chirizo/longaniza--chef drawer--41.00°F lengua--hot hold--160.00°F <br /> guacamole--prep--48.00°F refried beans--hot hold--114.00°F--per employee-reheated <br /> asada--flat top--173.00°F eggs--72.00°F--out at room temp- <br /> per manager-out for an hour or so/per employee-out since this <br /> morning. <br /> chicken--hot hold--145.00°F shrimp -37.00°F <br /> beef steak--chef drawer--41.00°F tamale -chef drawer--31.00°F <br /> pastor--flat top--183.00°F <br /> NOTES <br /> FA0004553 PR0500060 SCO01 04/17/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />