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�...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO';Rt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA EL GRULLENSE, 2205 E WATERLOO RD, STOCKTON 95205 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Greasy build up behind griddle. Clean in 3 days. This is a repeat. <br /> Water on floor of Kysor green Walk In. Clean in 1 day. <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): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cut onions/cilantro--tray on counter(no temp control)--46.00°F 2D Ascend--36.00°F <br /> 1 D cooler--next to 3-comp--49.00°F prep--130.00°F <br /> green salsa--tray on counter(no temp control)--55.00°F 3D wall cooler--47.00°F <br /> red salsa--tray on counter(no temp control)--56.00°F raw beef- 1 D cooler next to 3-comp--49.00°F <br /> rr men--126.00°F rr women 122.00°F <br /> mop 136.00°F beans--steam table--142.00°F <br /> HW--130.00°F cut radish--tray on counter(no temp control)--58.00°F <br /> Spanish rice--steam table--131.00°F Kysor Walk In--40.00°F <br /> 3-comp--135.00°F <br /> NOTES <br /> sanitizer bucket: 200 ppm chlorine. Maintain at 100 ppm chlorine and not over 200 ppm <br /> OIR emailed to guerreroscom81@yahoo.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 /> c—OV <br /> Received by: Name and Title: francisco Perez, mgr <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0012798 PRO516780 SCO01 05/10/2016 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />