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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA TAPATIA MARKET, 2606 E MAIN ST, STOCKTON 95205 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Rafael Zepeda Expiration Date: November 19,2018 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Drink walk in cooler--Retail--41.00°F Meat walk in cooler--Retail--41.00°F <br /> 2 dr True(right)--Taqueria--41.00°F Cheese,eggs, milk,ham--Taqueria--41.00°F <br /> Salsa cooler--Retail--41.00°F 2 dr prep cooler--Taqueria--45.00°F <br /> Raw meat and cheese case--41.00°F Carnitas--Taqueria--135.00°F <br /> 1 dr True--Taqueria--49.00°F Self serve dessert display--Retail--41.00°F <br /> 2 dr True(left)--Taqueria--49.00°F 1 dr Artic Air cooler--Meat dept--41.00°F <br /> Steam table(stews,fried fish,stewed ribs)--Taqueria--150.000 Rice,beans--Taqueria--150.00°F <br /> F <br /> Cake display--Bakery--41.00°F <br /> NOTES <br /> -Previous report on site <br /> -Sanitizer bucket: 100 ppm chlorine <br /> -Facility is repackaging crema into containers ahead of time. Discontinue today and only reportion crema individually in front <br /> of the customer. <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 /> �77 <br /> Received by: Name and Title: diego pereyra, manager <br /> EH Specialist: LEYNA HUYNH Phone: (209)468-3446 <br /> FA0017773 PR0526256 SCO01 05/10/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />