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Time In: 9.45 am Time Out: 10:33 am �P.Q•��k. P San Joaquin County .X 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 '9C%FORM Food Program Service Request Inspection Report Name of Facility: TACO BELL#22220 Date: 06/11/2018 Address: 1100 E HWY 120 , ESCALON 95320 Requestor: TAMI LAKE, PACIIFIC BELLS LLC Telephone: (360)694-7855 132 Program Element: 1602-FOOD CONSULTATION Request#: SR0079205 Inspection Type: 061 -CONSULTATION VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:The light in the walk in freezer is burned out. Replace 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: Christopher Sims Expiration Date: December 19,2021 Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS tomatoes--di--41.00°F hand sink--front--100.00°F yellow cheese--di--39.00°F 2 dr reach in--DT--41.00°F tomatoes--dt--35.00°F hand sink--mens rr--100.00°F mop--120.00°F eggs--dt--166.00°F beans--dt--194.00°F 3 cheeses--di--37.00°F taco meat--di--194.00°F steak--di--209.00°F hot hold cabinet--left--160.00°F sausage patty--dt--200.00°F hot hold cabinet--right--160.00°F walk in--41.00°F chicken--di--180.00°F rice--di--177.00°F chicken--dt--175.00°F prep sink--120.00°F beans--di--160.00°F rice--dt--169.00°F 2drreach in--DI--38.00°F NOTES Change of ownership inspection. Kay sink sanitizer packets are used. Wiping cloth buckets at 100ppm chlorine. Temperature time control used at prep line veggies, sour cream, etc. FA0007309 SR0079205 SC061 06/11/2018 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report