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San Joaquin County <br /> z< 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 /> A��FdtRt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MIRANDA CATERING#2P33730, 2440 S AIRPORT WAY, STOCKTON 95206 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wipe cloth not in sanitizer bucket. Store wipe cloths in sanitizer bucket. Corrected. <br /> CAL CODE 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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:food debris on floor. Clean <br /> CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Avelino Miranda Expiration Date:April 01,2020 <br /> Warewash Chlorine(Cl): 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 /> Babarcoa(beef)--2d cooler--45.00°F Green Salsa--reach-in--56.00°F <br /> Rice--Hot Hold-- 170.00°F Alparfor--Hot Hold-- 179.00°F <br /> Beans--Hot Hold-- 166.00°F 3-comp--120.00°F <br /> Cheese--2d cooler--65.00°F Chicken in a container--floor--99.00°F <br /> Carnitas-- Hot Hold-- 145.00°F Salsa--reach-in--61.00°F <br /> Hand wash-- 100.00°F Chopped Onions--reach-in--69.00°F <br /> Sour Cream--2d cooler--51.00°F Chopped raw steak--2d cooler--44.00°F <br /> Chopped steak--Hot Hold-- 175.00°F <br /> NOTES <br /> This is a Routine. See also Complaint(C00040393) Inspection Report on the same day. <br /> No sanitizer bucket. Corrected to 100 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: avelino Miranda, owner <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0022821 PR0539903 SC901 09/23/2015 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br />