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Environmental Health Department Facility Name and Address: TACO BELL #34189, 1100 E HWY 120 , ESCALON 95320 Food Program Official Inspection Report #44 Premises: Clean/Litter Free; Vermin-Proof OBSERVATIONS: I observe a lot of empty boxes on the floor by the facility back door. Dispose all empty boxes today. CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282) #45 Floors, Walls, Ceilings; Clean and Maintained OBSERVATIONS: Wall, behind the fryers station, has grease accumulation. Clean wall today and as needed. Floor and hard to reach corners, underneath the fryers, underneath the 2 D warmers, underneath the hot and cold hold units, under the prep sink and 3 comp sink, have grease, water spill and food debris. Clean floor today and as needed. I observe one missing tile, underneath the right side hot hold unit by the fryers station, and waste water is collected on the floor. Clean the floor today and replace tile in 2 weeks. CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272) Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 300 128 107 Christopher Sims July 08, 2027 OVERALL INSPECTION NOTES AND COMMENTS Cooked chicken -- Hot hold/ prep line -- 164.00º F 2 D warmer Lt -- 140.00º F Non adjustable hand sink -- Rest room women -- 71.00º F Non adjustable hand sink -- Rest room men -- 115.00º F Chili sauce -- Hot hold/ prep line -- 152.00º F Diced tomatoes -- Cold hold/ prep line -- 39.00º F Cooked rice -- Hot hold/ prep line -- 146.00º F 2 D reach in cooler ( cold Hold) -- Prep line Left side -- 41.00º F 2 D warmer Rt -- 138.00º F Mop sink -- 123.00º F Shredded cheese -- Cold hold/ prep line -- 41.00º F Prep sink -- 122.00º F Front hand sink -- 104.00º F 2 D reach in cooler ( Cold Hold) -- Prep line Right side -- 41.00º F Walk in cooler -- 41.00º F Cooked meat -- Hot hold/ prep line -- 143.00º F Salsa -- Cold hold/ prep line -- 38.00º F Fried beans -- Hot hold/ prep line -- 149.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS NOTES Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0007309 PR0506262 SC001 08/11/2022 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD