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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ESCALON TAQUERIA, 1205 PLAZA AVE, ESCALON 95320 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe dirty utensils in the rinsing and sanitizing compartments of the 3 comp sink. Remove dirty <br /> utensils from these compartments to be washed at the washing compartment of the ware wash sink today. <br /> I observe clean containers, stored in the mop sink. Stop this practice immediately. Remove clean containers and manually <br /> wash and sanitize them today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jorge Gonzalez Expiration Date:January 31,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 132°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Cooked beef--Hot hold/cook line--145.00°F <br /> Prep sink--121.00°F Rice--Hot hold/cook line--139.00°F <br /> 2 D True reach in cooler/under prep table--Cook line--41.00°F Mop sink--130.00°F <br /> Cooked chicken--Hot hold/cook line--157.00°F Cooked beans--Hot hold/cook line--149.00°F <br /> Back hand sink--By cooking area--107.00°F Front 1 D cooler--43.00°F <br /> NOTES <br /> 3 comp sink is used as hand sink as well. <br /> All food items on the cold hold/cook line are at 41 F or below. <br /> All food items on hot hold/cook line are at 135F or more. <br /> Re inspection is required in 2 weeks. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0007573 PR0506675 SCO01 05/25/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />