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San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Food Program Official Inspection Report <br />Facility Name and Address: MARISCOS FRESCOS AL ESTILO MAZATLAN, 360 E LODI AVE, LODI 95240 <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Missing handle on hot water of prep sink. Repair in 3 days. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Linen and food stored together in mop sink room and on shelves next to 3-comp sink. Store linen and <br />food separately in 1 week. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Sanitizer bucket 0 ppm chlorine (adjusted to >200 ppm), and moist wipe cloth not in sanitizer bucket. <br />Store all wipe cloths in sanitizer bucket with 100 ppm chlorine but not over 200 ppm to avoid cross contamination. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 133 <br /> 108 <br />Francisco Martinez April 07, 2017 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3-comp -- 133.00º F Spanish rice -- 148.00º F <br />prep sink -- 133.00º F 1D Arctic / reach in -- 41.00º F <br />2D Blue Air -- 41.00º F Handwash -- 108.00º F <br />Diced tomatoes -- 1D Arctic / reach in -- 38.00º F 2D Bev Air / reach in -- 35.00º F <br />RR -- 108.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket 0 ppm chlorine; corrected to 200 ppm <br />Owner advised raw food (oysters) by posting on wall menu. <br />Submit evidence of correction of above violations to avoid a billable reinspection before above deadline. jwong@sjcehd.com <br />OIR emailed to fmartinez7730@gmail.com <br />Page 2 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0006904 PR0505625 SC001 08/24/2016