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SAN <br /> J a A Q U I N Environmental Health Department <br /> C( U NTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: COCORO TO GO, 3499 BROOKSIDE RD, STOCKTON 95219 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The hot water was turned down because there is a leak from the faucet. Repair leak today. Hot water is <br /> required. <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:Some grease buildup under and behind the cooking equipment and under storage shelves. Clean by <br /> 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: Russell Takeda Expiration Date:January 01,2020 <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 /> air walk in freezer--0.00°F cut tomato--front prep table--39.00°F <br /> air--walk in cooler--40.00°F spicy tuna--front prep table--37.00°F <br /> crab--front prep table--40.00°F <br /> NOTES <br /> No comment entered. <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 /> U o-�V <br /> Received by: Name and Title: Karl Heldart, chef <br /> EH Specialist: VIDAL PEDRAZA Phone: (209)468-0334 <br /> FA0012002 PR0515004 SCO01 12/20/2018 <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 />