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SAN J 0 A Q I I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DEL TACO#720, 1194 E YOSEMITE AVE, MANTECA 95337 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corners, underneath the cooking equipment, have grease and food debris. <br /> Clean the floor today and as needed. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Abraham Ochoa Expiration Date:April 16,2027 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--44.00°F Chicken--Hot Hold/Prep line--148.00°F <br /> 1 CO2 tank--137.000 L Hand sink--Rest room--101.00°F <br /> Mop sink--120.00°F Beef--Hot Hold/Prep line--156.00°F <br /> Beans--Hot hold/prep line--151.00°F 4 D reach in cooler/under prep table--Prep line--46.00°F <br /> 2 D Cres Cor warmer--167.00°F Chili sauce--Hot hold/prep line--158.00°F <br /> Prep sink--120.00°F Rice--Hot hold/prep line--155.00°F <br /> NOTES <br /> All food handler cards are valid and on site. <br /> Chlorine and QUAT test strips are available on site. <br /> Facility is using chlorine sachets to set sanitizer buckets. <br /> Salsa, lettuce,diced tomatoes and shredded cheese to be kept on 4 hours time control. <br /> All potentially hazardous food on the hot hold is 135F and above. <br /> Re inspection is required in 2 weeks. <br /> Provide evidence of violations correction to Environmental Health Department within 2 weeks to avoid billable re inspection. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0014320 PR0519144 SCO01 07/13/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />