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SAN <br /> ` N J O ` Q U I N Environmental Health Department <br /> ili t ! Hh� �r <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA SUPER ALTENA, 223 E YOSEMITE AVE, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Pedro Oropeza Jr. Expiration Date:August 29,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 104°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep sink--kitchen--120.00°F pastor--4 dr meat case--45.00°F <br /> chorizo--hot display--166.00°F flan open display--41.00°F <br /> chicken fajitas--hot display--130.00°F employee rr hand sink--100.00°F <br /> beef fajitas--hot display--130.00°F walk in--kitchen--41.00°F <br /> 10 dr meat case--beef side--41.00°F 2 dr cake display--kitchen--44.00°F <br /> hand sink--bakery--75.00°F chile verde--hot display--145.00°F <br /> pastor--hot display--139.00°F chicken breast preparada--4 dr meat case--36.00°F <br /> drumstick--4 or meat case butcher--46.00°F 3 dr True cheeses--butcher--41.00°F <br /> 4 dr seafood case--butcher--41.00°F beef--stove--185.00°F <br /> cheeses open display--38.00°F milk egg open display--41.00°F <br /> mop--120.00°F 10 dr meat case--pork side--39.00°F <br /> refried beans--stove 151.00°F 3 comp sink--back butcher--120.00°F <br /> 3 comp sink--butcher--120.00°F 1 dr cake display--kitchen--46.00°F <br /> prep sink--butcher--111.00°F birria--hot display--139.00°F <br /> walk in--meat butcher--43.00°F 2 dr Hoshizaki prep table--kitchen--46.00°F <br /> NOTES <br /> Chlorine and test strips are available.Test strips may be expired or damaged. <br /> A re-inspection is needed in 2 weeks. <br /> Email proof of correction to ssangalang@sjcehd.com to avoid billable re-inspection. <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 /> F&— <br /> Received <br /> by: Name and Title: Pedro Oropeza Jr, Owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0019276 PR0528712 SCO01 08/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 <br />