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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: HILDAS MEXICAN FOOD, 2359 E WATERLOO RD, STOCKTON 95205 <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Paper towels dispenser in rest room is lacking paper towels. Provide paper towels from dispenser today. <br /> Corrected on site. <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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Last inspection report is not available. Retain the most recent report on site at all time. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest rest- 68.00°F 4 D cooler--40.00°F <br /> 1 D Everest cooler--39.00°F Mole sauce--135.00°F <br /> 1 D reach in Delfield cooler--41.00°F 2 D reach in cooler--41.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> Sanitizer bucket is set up with chlorine 100 ppm. <br /> No major violations observed. <br /> OIR emailed to jennifer8barajas@gmail.com <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: luis barajas, owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0014510 PR0521367 SCO01 12/11/2018 <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 />