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` ` ! J O A Q U I t , =nvironmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: EL PATIO ORIGINAL, 1005 PESCADERO AVE, TRACY 95376 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The wiping cloth bucket at the wait staff area lacks any detectable sanitizer. Maintain wiping cloths in a <br /> bucket with a sanitizing solution (either 100 ppm chlorine or 200 ppm quat)in between uses. 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is a hole in the wall of the women's customer restroom (behind the door of the ADA stall). Repair <br /> the hole in the wall. Materials used shall be smooth, cleanable and non-absorbent. Correct by 1 month. <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: Rachel Lourencn Expiration Date:January 17,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 140°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pinto beans--176.00°F 2 door MicroMatic-keg--40.00°F <br /> 3 door True prep--40.00°F 2 dor True--40.00°F <br /> 3 door GlasTender-bar-right--34.00°F 6 door True--41.00°F <br /> shredded cheese--41.00°F chicken--171.00°F <br /> diced tomatoes--38.00°F refried beans--164.00°F <br /> rice--146.00°F 3 door GlasTender-bar-left--40.00°F <br /> pastor--167.00°F 1 comp prep sink--127.00°F <br /> small walk-in--41.00°F large walk-in--39.00°F <br /> customer restroom hand sinks--100.00°F 2 door Coke True--39.00°F <br /> asada--144.00°F pico de gallo--38.00°F <br /> 2 door Atosa prep--39.00°F beef--174.00°F <br /> 1 door IDW--27.00°F employee restroom hand sink--64.00°F-- <br /> NOTES <br /> bar dish machine 50 ppm Cl/strips available <br /> wiping cloth bucket kitchen: 200 ppm Cl <br /> FA0007567 PR0506750 SCO01 03/03/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />