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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: VALLARTA'S MEXICAN FOOD, 245 E LOUISE AVE, LATHROP 95330 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Both back doors are open. Maintain doors closed at all times. Correct today. <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. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The last inspection report is not available. Maintain a copy of the most recent health inspection report on <br /> site and accessible. Correct with today's e-mailed report. <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: Marco Ferreira Expiration Date: March 28,2022 <br /> Warewash Chlorine(Cl): 200 ppm Heat: °F Water/Hot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken at chefs drawers--49.00°F--" shrimp--44.00°F-- <br /> asada--177.00°F pulpo at chefs drawers--49.00°F-- <br /> 2 door Atosa--41.00°F bag of rice at the steam table--78.00°F <br /> rice--199.00°F 2 door True prep--41.00°F <br /> shredded cheese--44.00°F walk-in cooler--41.00°F <br /> ceviche--41.00°F steam table water--210.00°F <br /> pinto beans--146.00°F steak-out of oil--197.00°F <br /> beans-just cooked-cooling--199.00°F refried beans--148.00°F <br /> asada at chefs drawers--49.00°F-- fish at chefs drawers--49.00°F--" <br /> NOTES <br /> wiping cloth bucket 200 ppm Cl/test strips available <br /> No signature obtained/COVID-19 <br /> Review proper cooling techniques with employees. <br /> A re-inspection will occur in 2 weeks(on or after 6-3-2020 <br /> FA0017907 PR0526455 SCO01 05/20/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />