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Environmental Health Department <br />Time In: <br />10:45 am <br />10:10 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 241-3251 Owner/Operator: GONZALEZ RIOS, JORGE & CARRILLO, ELVIRA <br />Inspection Type: INSPECTION/REINSPECTION (Chargeable) <br />Address: 1205 PLAZA AVE, ESCALON 95320 <br />Date: 06/10/2021Name of Facility: ESCALON TAQUERIA <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Hood filter plates have grease accumulation. Clean filters in 2 weeks. <br />*Provide evidence of violation correction to gfahmy@sjgov.org within 2 weeks. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />No Temperature Data Collected <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Re inspection. <br />Back hand sink by cooking area, is fully accessible. <br />Paper towels are provided to 3 comp sink/ hand sink in the back of the house. <br />I observe cooked meat container placed on the griddle as hot hold and food has temp at 158F. <br />I observe cooked chicken just pulled from the cooling unit at 41F and placed on ice bath by the griddle to be reheated later. <br />3 comp sink is clean and sanitizing compartment is set up with chlorine solution at 100ppm concentration. <br />Mop sink is clean with no utensils stored in its compartment. <br />All major violations corrected. <br />No more re inspection is required. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 1 of 1EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007573 PR0506675 SC333 06/10/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD