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"t>Y. San Joaquin County <br /> s� Environmental Health Department <br /> W. 1868 East Hazelton Avenue, Stockton, CA95205-6232 <br /> Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PENAS MEAT MARKET#1, 123 E JAMESTOWN ST, STOCKTON 95207 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Current permit not posted. Post. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953 5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978).(c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381(e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Salvador Pena Expiration Date:August 15,2016 <br /> Warewash Chlorine(CD: 100 ppm Heat: OF Water/Hot Water Ware Sink Temp 141 OF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp 141 °F <br /> FOOD ITEM--LOCATION --TEMP°F--COMMENTS <br /> soup--Heat Hold at counter-- 158.00°F Handwash--Kitchen-- 141.00°F <br /> 2D True cooler/reach-in in kitchen--kitchen--41.00°F Handwash--meat department-- 125.00°F <br /> Meat Display(left,chicken/fish/cheese)--meat department-- Spanish Rice in metal pot--under cook range--76.00°F <br /> 38.00°F <br /> cooler for corn tortilla--produce section--41.00°F 2-comp--meat department-- 120.00°F <br /> grilled onions--Heat Hold at counter--182.00°F 3-comp--meat department-- 120.00°F <br /> mop sink--back storage-- 120.00°F Meat Display(right, beef)--meat department--41.00°F <br /> Walk In Meat--38.00°F Spanish Rice--Heat Hold at counter-- 196.00°F <br /> Meat Display(middle, pork)--meat department--34.00°F 3-comp--Kitchen-- 142.00°F <br /> tomatoes--2D True reach-in in kitchen--40.00°F 15D Walk In Beverage--41.00°F <br /> NOTES <br /> Sanitizer bucket(kitchen)200 ppm chlorine; sanitizer bucket(meat department)400 ppm chlorine. <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: Salvador pena, owner <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0001279 PRO160944 SCO01 08/18/2015 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 Food Program OIR <br />