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S ` ` , J O A Q U I N =nvironmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA SUPERIOR, 3310 E MAIN ST, STOCKTON 95205 <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The walk in cooler for the bakery did not contain a light cover fornthe light buld placed inside. Provide <br /> light covers for all lights in food preparation areas, if a light is not required then remove light buld. Corrected on site. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The floor sink inside of the bakery contained a large amount of build up which prevented the water to <br /> back flow a small amount. Keep and maintain all floor sinks clean and debris free as much as needed. Corrected on site. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cesar Lugo Expiration Date:June 22,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Whole chicken(hot hold display)--147.00°F Walk in(meat dept.)--39.00°F <br /> Condiment cooler(kitchen)--41.00°F Shredded chicken soup--158.00°F <br /> 2 Dr True(kitchen)--36.00°F Produce walk in cooler--38.00°F <br /> Open produce cooler(retail)x3--40.00°F--39F-40F. 9 Dr Cheese,deli meat,cream display cooler(meat dept.)-- <br /> 33.00°F <br /> Walk in cooler(kitchen)--35.00°F Shredded chicken(hot hold display)- 148.00°F <br /> Caldo de Pollo--161.00°F 9 Dr Meat display cooler--35.00°F <br /> Pie and jelly retail cooler--32.00°F Milk,eggs,deli meat reach in cooler--33.00°F <br /> 2 Dr Cake display(bakery)x2--31.00°F--28F-31 F. Walk in cooler(cremeria)--36.00°F <br /> Steam table x2(kitchen)--181.00°F--181 F-1 87F. 3 Dr Mariscos display cooler--34.00°F <br /> Walk in cooler(bakery)--37.00°F Open meat retail cooler--34.00°F <br /> NOTES <br /> Previous reports and food certification on site. <br /> Facility is serviced by Ecolabs once a month. <br /> Official inspection report emailed. <br /> FA0001914 PRO161617 SCO01 09/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 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 />