Laserfiche WebLink
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: COYOTES MEXICAN DINING, 14015 E HWY 88 , LOCKEFORD 95237 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Ware wash sink water handles are leaking and the hot handle is not functioning properly. Repair the leak <br /> and the hot handle to be replaced in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floors, at the cook line underneath the cooking equipments, reach in cooler and steam <br /> table, have build up and debris. Detail clean these areas today. <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: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 125°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cheese--cold hold/cook line--41.00°F Guacamole--Cold hold/cook line--41.00°F <br /> 2 D Bev Air cooler--Bar--41.00°F Prep sink--130.00°F <br /> Hand sink--Women rest room--104.00°F 2 D True reach in cooler--cook line--41.00°F <br /> Steam table--150.00°F Tomatoes--Cold hold/cook line 40.00°F <br /> Hand sink--Men rest room--101.00°F 2 D True cooler--By steam table 41.00°F <br /> 2 True sliding door cooler--Bar--41.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> All food handler cards are valid. <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: Margaro Gomez, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0006114 PR0504197 SCO01 10/16/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />