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Environmental Health Department <br /> SAN J O A Q U I N <br /> COUNTY <br /> .c_ r <br /> Time <br /> Gr£otness grows here. : 11:00 am <br /> Timee OOutut: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#2832 Date: 10/16/2019 <br /> Address: 3507W HAMMER LN, STOCKTON 95219 <br /> Owner/Operator: PRB MANAGEMENT, LLC Telephone: (707)864-2919 <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:The caulking on the bathroom sink is coming loose. Repair by 1 week. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Fredrice Goodwin Expiration Date:June 27,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beans--prep line--155.00°F cheese sauce--152.00°F <br /> meat--prep line--155.00°F walk in--38.00°F <br /> tomatoes--prep line--39.00°F <br /> NOTES <br /> sanitizer bucket-300 ppm quat <br /> remodel has been complete-all new equipment is good <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 reinspec^tiio,^n is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Fredrice Goodwin, gm <br /> EH Specialist: NICHOLAS WIESEMAN Phone: (209)468-3445 <br /> FA0002197 PRO160124 SCO01 10/16/2019 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />