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San J v <br /> oaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> �•.. �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siggy.org/ehd <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA SUPER ALTENA,223 E YOSEMITE AVE, MANTECA 95336 <br /> #40 Proper Use and-qt-rage of Wipin Cloths <br /> OBSERVATIONS;Many of the wiping cloth buckets in the facility are between 10-50ppm Cl. Maintain the sanitizer level in <br /> these buckets at a minimum of 100ppm Cl. Corrected on site. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer.(114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> BSERVATION <br /> Name on Food Safety certificate: Ana Rodriguez Expiration Date:August 29,2020 <br /> Warewash Chlorine(CD: 50 ppm Heat: °F Water/Hot Water Ware Sink Temp 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Tempi 130°F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> chorizo--47.00°F employee restroom-- 126.00°F <br /> shrimp--41.00°F women's restroom--customer--100.00°F--Unable to locate the <br /> key for the men's customer restroom. <br /> 2 comp prep sink--bakery/deli-- 120.00°F 1 door Tor Rey--41.00°F <br /> marinated chicken--40.00°F minced bass for ceviche--36.00°F <br /> 3-comp sink--meat(front)-- 127.00°F chicken--41.00°F <br /> octopus--39.00°F desserts case--38.00°F <br /> walk-in-beverages--47.00°F--no phf cheese display--38.00°F <br /> 2 door Tyler dessert case--39.00°F beans-- 134.00°F <br /> shredded cheese--38.00°F 2 door Turbo Air prep--40.00°F <br /> marinated steak--41.00°F pork chop--41.00°F <br /> chorizo and eggs-- 138.00°F 3-comp sink--meat(back of house)-- 125.00°F <br /> rice-- 156.00°F salsa--36.00°F <br /> cheese case at meat counter--48.00°F milk and eggs display--41.00°F <br /> birria-- 126.00°F-- Rechecked at 151 F handwash sink meat-- 125.00°F <br /> walk-in-meat department--41.00°F mop sink-- 125.00°F <br /> carnitas--125.00°F--Rechecked at 137F ground beef--47.00°F <br /> handwash sink--meat-- 120.00°F tripe--41.00°F <br /> produce walk-in cooler--41.00°F 1 comp prep--meat-- 120.00°F <br /> hot beverage-champurrado-- 168.00°F walk-in cooler--def&bakery--40.00°F <br /> pork with nopales-- 121.00°F--rechecked at 138F cheese--44.00°F <br /> NOTES <br /> wiping cloth buckets: 50ppm Cl 1 COS to 100 ppm Cl <br /> A re-inspection will occur on or after 2-8-2016 <br /> FA0019276 PR0528712 SCO01 01/2512016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />