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<br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department
<br /> 4 I '
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: TAQUERIA LA MEXICANA#1, 1284 W ELEVENTH ST, TRACY 95376
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Chlorine sanitizer test strips are not available. Obtain chlorine sanitizer test strips by 1 week.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The deflector plate on the interior of the ice machine has build-up. Clean and sanitize the deflector plate
<br /> by 3 days.
<br /> The hood and hood filter have dripping grease. Degrease, clean and sanitize by 2 weeks.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #41 Plumbing Maintained;Approved Back Flow Device
<br /> OBSERVATIONS:The 1 comp prep sink has no hot or cold water. Provide both hot(120F minimum)and cold water to this
<br /> sink by 2 week.
<br /> Repeat violation.
<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 /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: needed 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: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> beans--167.00°F 2 door True--40.00°F
<br /> salsa at prep--44.00°F walk-in cooler--40.00°F
<br /> 2 door Cold Beverages reach in--35.00°F lengua--201.00°F
<br /> shredded cheese at prep--45.00°F shrimp--33.00°F
<br /> diced tomatoes--34.00°F chicken--196.00°F
<br /> restroom hand sink--100.00°F beef at 2 door prep--48.00°F
<br /> salsas at salsa bar--41.00°F 2 door True prep--48.00°F
<br /> 1 door True prep--38.00°F
<br /> FA0003169 PRO161438 SCO01 09/26/2019
<br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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
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