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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RUBIOS RESTAURANT STORE 232, 5779 PACIFIC AVE, STOCKTON 95207 <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:The 1 door prep cooler and the 1 door true cooler lack thermometers. Provide by 2 days. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Plastic bags full of clean towels were opened and some towels are touching ladder. Towels shall be kept <br /> protected from cross contamination. Recommend storing them inside cleanable storage bin with a lid. Start,today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Walls to the left end of cooks line are greasy. De-grease,weekly. Start,today. <br /> Several floors areas at the front and the back of kitchen lack grout. Re-grout by 2 weeks <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: Stephanie Marshall Expiration Date: December 04,2023 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beans--steam table--145.00°F brown rice--cooker--175.00°F <br /> 1 door true--kitchen--41.00°F 4 drawers--kitchen--39.00°F <br /> walk in--back--40.00°F 2 door true--front--41.00°F <br /> 4 door prep top--salsa--41.00°F chicken--steam table--140.00°F <br /> salsa bar--front--45.00°F Alto Sham--kitchen--139.00°F <br /> 4 door prep bottom--kitchen--28.00°F 1 door prep--kitchen--35.00°F <br /> NOTES <br /> No comment entered. <br /> FA0019026 PR0528098 SCO01 05/14/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />