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SAN J O A Q U I ` ,IA�II Environmental Health Department COUNTY Food Program Complaint Inspection Report Facility Name and Address: HACIENDA SAHLAYO, 902 E WATERLOO RD, STOCKTON 95205 does make the salsa for the chips that the restaurant uses. This is done by washing the vegetables before they are places in a grinder typemachine that is only used for the salsa.When the meat is transfer to the restaurant it is placed inside of a 3 door cooler where it is kept until prepared and cooked.Then the meat is cooked once before it is cooked again to ensure it is fully cooked before it is mixed with the chili verde that they use. This chili verde is made with spices and blended chiles from a plant that are washed beforehand. The Chili verde plate is served with beans and rice, both are prepared daily. If any of the the chili verde is left over, it is placed in a wide metal bin to cool before being placed inside of the walk in cooler.The cooks on site stated that the food does not last two days, if it does it is discarded and a new batch is prepared. From here the plate is served and given to the consumer. Warewashing- 120F Hand washing - 100F 3 Dr cooler(kitchen)-39F Walk in cooler(kitchen)-38F Walk in cooler(meat dept)-38F Official inspection report emailed. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. A, ✓vim Pv Received by: Name and Title: monica rios, cashier EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 FA0019652 C00051154 SCO04 11/08/2019 EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com