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'A I ... San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> ... Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.smgov.org/ehd <br /> ,tJ��ati' <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TEPA TAQUERIA,1205 W MARCH LN, STOCKTON 95207 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Saw baby bottle on food slicer and a personal bag on prep table. Remove and keep personal items away <br /> from food preparation. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (1140670), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Several hard to reach area have debris. Detail clean by 2 weeks and maintain. <br /> Several wall are absorbent. Wood doors are bare wood. Paint walls and seal doors by 2 weeks. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Mauricio Canales Expiration Date: May 04,2016 <br /> Warewash Chlorine(CI): 100 ppm Heat: OF WaterlHot Water Ware Sink Temp 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp 127°F <br /> FOOD ITEM--LOCATION--TEMP°F --COMMENTS <br /> 2 door B.A. --prep room--44.00°F 2 door true--small room--36.00°F <br /> cheese--ice bath--59.00°F meat--steam table--183.00°F <br /> beans--steam table-- 159.00°F 2 door prep--cooks line--41.00°F <br /> 2 door true--cooks line--32.00°F walk in--40.00°F <br /> Salsa bar--front--43.00°F <br /> NOTES <br /> Owners want to install a new water heater. New unit shall be at least 51,000 BTU(current one is 75,000 BTU). Rest rooms at <br /> dinning room are served with a different unit. This new heater will serve a 3 comp sink, 1 comp prep, 2 comp prep, employee <br /> rest room sink, hand sink, and a mop sink. <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 /> Received by: Name and Title: Patricia canales, manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0006784 PRO505450 SCO01 11/23/2015 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 Food Program OIR <br />