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SA ,J O A Q U I N Environmental Health Department COUNTY Food Program Complaint Inspection Report Facility Name and Address: OCTAVIO'S,3201 W BENJAMIN HOLT DR, STOCKTON 95219 Utensil washing ok. Hand wash facilities provided and used. Beans are cooked daily or the day before. Beans are cooled and stored in the walk in cooler Current temp. 40 F. The beans are reheated on the stove to 165 F or higher and served from the stove or placed on the steam table Current temp. 150 F- 180 F. Rice is cooked daily or the day before. The rice is placed on the steam table Current temp. 150 F - 180 F. Machaca is made to order with beef and egg. Beef is cooked and cooled and placed in the walk in cooler current temp. 40 F. The beef is stored on the prep table as needed Current temp. 41 F. Eggs are kept in the walk in cooler at 40 F. and storedthe prep table at 41 F. The machaca is made on stove to 165 F or above. Chicken is cooked daily or the day before. It is cooled and stored in the walk in cooler at 40 F. It is stored on the prep table at 41 F as needed. The gravy is made the day before or as needed. It is cooled and placed in the walk in cooler at 39 F. The gravy is reheated to 165 F and placed on the steam table at 150 F - 180 F. Salsa is made daily and stored in the walk in cooler at 40 F. Dishwasher 50 ppm Water hot 136 F and cold. 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 Safety Code. If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Octavio Cruces, owner EH Specialist: VIDAL PEDRAZA Phone: 209 468-0334 FAC001793 000047230 SCO04 08/14/2018 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com