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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.55 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TACO BELL#35901 Date: 08/15/2023 <br /> Address: 2380 W KETTLEMAN LN, LODI 95242 <br /> Owner/Operator: BRENT FLYNN Telephone: <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:The water temperature at the hand sink in the restroom was 110 F.Adjust the hand wash sinks'water <br /> temperature to maintain 100F-108F as they are non-adjustable faucets. Correct today. <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: David Hernandez Expiration Date:July 25,2028 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hot hold cabinet(air temp)--136.00°F Shredded beef--Hot hold prep table--157.00°F <br /> Hand wash--101.00°F Hand wash--Back--101.00°F <br /> 2 door upright--41.00°F 3 cheese mix--veggie prep table--41.00°F <br /> mop sink--121.00°F 2 door reach in--Under veggie prep--41.00°F <br /> Hank sink(non ajustable faucet)--Restroom--110.00°F Prep sink--120.00°F <br /> Walk in--40.00°F <br /> NOTES <br /> Sanitation buckets-200 ppm QUAT <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: FRANCISCO RUIZ Phone: (209)616-3032 <br /> FA0004550 PR0500053 SCO01 08/15/2023 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />