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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: LOS ALTENOS MARKET, 1602 E MAIN ST, ESCALON 95320 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The wooden trim around the 1 comp prep sink and the hand sink at the meat counter has m mildew. <br /> Clean off wooden trim really well and paint with a semi-gloss paint.The surface must be smooth, cleanable, and <br /> non-absorbent. Correct by 2 weeks. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The 1 door stand up freezer and the 2 door chest freezer(left side unit)have a lot of ice build-up. <br /> Remove accumulated ice by 1 week. <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The hood is not turned on (food is being cooked). Maintain the hood turned when food is being cooked. <br /> Correct today. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken- 137.00°F beef roast @ meat case--37.00°F <br /> carnitas--131.00°F restroom hand sink--100.00°F <br /> chorizo--40.00°F shredded cheese--41.00°F <br /> mop sink--140.00°F 1 comp prep sink--120.00°F <br /> walk-in--41.00°F asada--steam table--171.00°F <br /> steak @ meat case--40.00°F rice--steam table--173.00°F <br /> crema/queso--2 door Silver King--41.00°F pastor--on flat top--210.00°F <br /> beans--on cooktop--212.00°F beans--steam table--170.00°F <br /> meat case--38.00°F chicken--meat case--36.00°F <br /> 10 door walk-in cooler--40.00°F prawns--meat case--36.00°F <br /> FA0018097 PR0526730 SCO01 01/26/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />