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J <br /> Environmental Health Department <br /> A N 0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows here. <br /> Food Program Official Inspection Report <br /> Name of Facility:TACO BELL#41434 Date: 04/22/2025 <br /> Address: 1102 N INTERNATIONAL PKWY, TRACY 95377 <br /> Owner/Operator: TACO BELL#41434 Telephone: ()- <br /> Program Element: 1623- RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: Routine Reinspection on or after: <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 <br /> closure of the food facility. <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:The toilet paper is not being stored in the dispenser in the restroom. Maintain toilet paper in the dispenser. <br /> Correct today. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean,sanitary and in good repair.Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft.establishments offering on-site liquor consumption.(114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate needed by 60 days Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 133 0 F <br /> Quaternary Ammonia(QA):400 ppm Hand Sink Temp: 100 0 F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> CresCor hot hold cabinet--right--1620 Fahrenheit CresCor hot hold cabinet--left-- 1530 Fahrenheit <br /> steak--1910 Fahrenheit rice--1430 Fahrenheit <br /> restroom hand sink--1001 Fahrenheit refried beans--1610 Fahrenheit <br /> chicken--197°Fahrenheit ground beef--1881 Fahrenheit <br /> diced tomatoes--37'Fahrenheit shredded cheese--400 Fahrenheit <br /> guacamole--330 Fahrenheit 4 door make table reach in--380 Fahrenheit <br /> 1 comp food prep sink--1330 Fahrenheit walk-in cooler--370 Fahrenheit <br /> pico de gallo--390 Fahrenheit 3 cheese blend--400 Fahrenheit <br /> retherm water--1920 Fahrenheit <br /> NOTES <br /> wiping cloth buckets 400ppm Quat <br /> Quat sanitizer test strips are available <br /> One person shall obtain the 5 year Food Safety Certificate(also called the Food Manager)within 60 days. Once obtained, <br /> provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/209-616-3025) <br /> PR2500262 04/22/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 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 />