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oP4��K. San Joaquin County <br /> % Environmental Health Department <br /> X <br /> _ 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sj�oq v.org/ehd <br /> ���FORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TAQUERIA LA MEXICANA,2610 S TRACY BLVD, TRACY 95376 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Front counter has a hole in the bottom counter. Paint or seal hole to prevent mold build-up. Correct in 1 <br /> month. <br /> Cardboard lining shelves in store room. Remove absorbent material today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Traulsen (1-door) freezer has a broken gasket. Replace gasket in 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS: CO2 tank at bar is unrestrained. Restrain today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074- 114075, 114081, 114119 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloths stored on prep table. Store wiping cloths in sanitizer bucket. Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(CD: 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 /> Steamtable-- 181.00°F True(prep) --40.00°F <br /> Walk-in--39.00°F Salsa bar--41.00° F <br /> True(2-door)--36.00°F Rice-- 137.00° F <br /> NOTES <br /> Sanitizer bucket-100ppm chlorine <br /> FA0020095 PR0531206 SCO01 01/26/2016 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />