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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: DON LUIS MEXICAN RESTAURANT, 5940 N HWY 99 , STOCKTON 95212 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cuauhtemoc Rivera Expiration Date: February 24,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked beef--Hot Hold--178.00°F 3 sliding door True cooler--Cook line--49.00°F <br /> Fried beans--Hot hold--165.00°F 1 comp sink--Bar--120.00°F <br /> 2 D cooler--Bar--41.00°F Cooked rice--Hot Hold--149.00°F <br /> Walk in cooler--50.00°F Salsa--1 D Reach in cooler/bar--51.00°F <br /> Cooked chicken--Hot Hold--165.00°F 3 D cooler--By warmer--55.00°F <br /> 2 sliding door cooler--Front counter--41.00°F 1 D reach in cooler--Bar--50.00°F <br /> 2 D True reach in cooler/under prep table-- <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 100 ppm. <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 /> t <br /> Received by: Name and Title: cuauhtemoc rivera, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0014385 PRO160799 SCO01 05/13/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />