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Time In: 11:43 am <br /> Time Out: 12:45 pm <br /> WN. San Joaquin County <br /> � <br /> a. ...oma <br /> Environmental Health Department <br /> +_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#K2832 Date: 08/31/2015 <br /> Address: 3507 W 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Observed utensils in warewashing water in "wash" compartment of 3-comp sink water is at 96F. <br /> Provide wash water at a mminimum of 100F. Ok, corrected onsite. Wash water now at 100F. <br /> Prep sink 115F,3-comp 117F, and mopsink 116F. Provide hot and cold water at these sinks with hot water at a minimum of <br /> 120F. <br /> CALCODE DESCRIPTION:An adequate, protected, pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kuiiwinder Dosanjh Expiration Date:August 06,2018 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 117°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101 IF <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> walk-in--41.00°F mopsink— 116.00°F <br /> prep sink— 115.00°F prep sink-- 115.00°F <br /> cut tomatoes--prep line assembly cold hold--39.00°F 4 door reach-in--under prep line—41.00°F <br /> taco meat--prep line hot hold— 162.00°F mopsink-- 116.00°F <br /> NOTES <br /> No comment entered. <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 reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: patryce, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0002197 PRO160124 SCO01 08/31/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br />