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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CASA GRANDE MEXICAN BAR&GRILL, 30 W ELEVENTH ST, TRACY 95376 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:One of the light covers in the warewash area (by dish machine)is cracked. Replace cracked light cover <br /> by 2 weeks. <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:The toilet paper in the employee restroom is not being stored in the dispenser. Maintain toilet paper in <br /> the dispenser. Correct today. <br /> The self-closer on the employee restroom door is broken. Repair/replace the self-closer on the employee restroom door by <br /> 1 week. Maintain the door closed. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Roberto Arias Expiration Date:October 21,2019 <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 /> bar 3 door reach-in--39.00°F 2 door Silver King prep--46.00°F-- <br /> beans-hot hold--168.00°F shredded beef-hot hold--163.00°F <br /> restroom hand sinks--100.00°F 1 door Atosa prep--46.00°F-- <br /> chile relleno-cold hold--43.00°F-- walk-in cooler--37.00°F <br /> bar 3 comp sinks--120.00°F beef,chicken,shrimp at chefs drawers--47.00°F--' <br /> mop sink--120.00°F shredded chicken-hot hold--161.00°F <br /> pico at 1 door Atosa prep--44.00°F--* thermometer calibration in ice water--32.20°F <br /> rice--205.00°F <br /> NOTES <br /> shellfish is frozen <br /> FA0003081 PRO161496 SCO01 05/14/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />